
Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry
Description
Key Features
- Brings new opportunities in the optimization of food processing operations
- Thoroughly explores applications of food engineering to food processes
- Focuses on unit operations from an engineering viewpoint
Readership
Food engineers, undergraduate and graduate students in Food Science and Technology, and technologists, researchers, and all the people concerned with food processing operations
Table of Contents
1. Introduction to unit operations and process description
Section 1 Fundamentals of food process engineering
2. Units and dimensions
3. General mathematical and engineering principles
4. Physical properties of food materials
5. Thermodynamic properties of food materials
6. Mass and energy balancesSection 2 Fluid mechanics and food rheology
7. Fluid mechanics
8. Rheological properties of food materialsSection 3 Heat and mass transfer in food engineering
9. Conductive heat transfer
10. Convective heat transfer
11. Radiative heat transfer
12. Fundamentals of mass transfer
13. PsychrometrySection 4 Application of mathematics and statistical approaches in food engineering
14. Modeling and optimization
15. Reaction kinetics
Product details
- No. of pages: 498
- Language: English
- Copyright: © Woodhead Publishing 2021
- Published: June 22, 2021
- Imprint: Woodhead Publishing
- eBook ISBN: 9780128184745
- Paperback ISBN: 9780128184738
About the Editor
Seid Jafari

Affiliations and Expertise
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