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saravacos george d.; maroulis zacharias b. - food process engineering operations

Food Process Engineering Operations

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 02/2011
Edizione: 1° edizione





Note Editore

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.




Sommario

IntroductionProcess DiagramsMaterial and Energy BalancesEngineering UnitsEngineering CalculationsApplication ExamplesMaterial BalanceEnergy BalancesTotal Energy RequirementsActual Energy RequirementsProblemsList of SymbolsReferencesTransport PhenomenaIntroductionSteady-State TransportUnsteady-State TransportInterface TransferApplication ExamplesProblemsList of SymbolsReferencesThermodynamics and KineticsIntroductionPrinciples of ThermodynamicsPhase EquilibriaFood KineticsApplication ExamplesProblemsList of SymbolsReferencesOverview of Food Process TechnologyIntroductionFood PreservationFood ManufacturingFood IngredientsFood Product EngineeringProblemsReferencesEngineering Properties of FoodsIntroductionPhysical PropertiesTransport PropertiesApplicationsApplication ExamplesProblemsList of SymbolsReferencesFluid Flow OperationsIntroductionFood RheologyMechanical Energy BalancesPiping SystemsFilm and Oren Channel FlowsFlow MeasurementPumping EquipmentApplication ExamplesProblemsList of SymbolsReferencesMechanical Processing OperationsIntroductionParticle CharacteristicsSize ReductionSize EnlargementMixing and FormingConveying of SolidsMechanical SeparationsApplication ExamplesProblemsList of SymbolsReferencesHeat Transfer OperationsIntroductionHeat Transfer CoefficientsHeat ExchangersElectrical/Radiation HeatingApplication ExamplesHeat Transfer CoefficientHeat Transfer SurfaceHeat Transfer CoefficientsPlate Heat ExchangerProblemsList of SymbolsReferencesThermal Processing OperationsIntroductionThermal Preservation ProcessesThermal Treatment ProcessesApplication ExamplesProblemsList of SymbolsReferencesEvaporation OperationsIntroductionHeat TransferDesign of EvaporatorsEnergy-Saving Evaporation SystemsAuxiliary EquipmentApplication ExamplesProblemsList of SymbolsReferencesDrying OperationsIntroductionHeat and Mass TransferPsychrometricsDrying KineticsDrying TechnologyDryer DesignDrying EquipmentEnergy Efficiency in DryingApplication ExamplesProblemsList of SymbolsReferencesRefrigeration and Freezing OperationsIntroductionCold GenerationCooling of FoodsFood FreezingCold Storage of FoodsApplication ExamplesProblemsList of SymbolsReferencesMass Transfer OperationsIntroductionDistillationSolvent ExtractionCrystallization from SolutionApplication ExamplesProblemsList of SymbolsReferencesNovel Food Process OperationsIntroductionMembrane Separation OperationsSupercritical Fluid ExtractionFreeze ConcentrationNonthermal Food PreservationApplication ExamplesProblemsList of SymbolsReferencesElements of Food Packaging OperationsIntroductionPackaging MaterialsPreparation of Food ContainersHandling of Food PackagesReferencesSpreadsheet ApplicationsIntroductionShell and Tubes Heat ExchangerPsychrometric CalculationsPsychrometric ChartCalculations on Psychrometric ChartIsothermsFitting Rheological Data for ChocolateReferencesAppendix AIndex










Altre Informazioni

ISBN:

9781420083538

Condizione: Nuovo
Collana: Contemporary Food Engineering
Dimensioni: 9.25 x 6.25 in Ø 2.10 lb
Formato: Copertina rigida
Illustration Notes:309 b/w images, 92 tables and Approx 480 equations
Pagine Arabe: 594


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