Toledo Fundamentals of Food Process Engineering

Third Auflage 2007
ISBN: 978-0-387-29241-0
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 582 Seiten, Web PDF

Reihe: Chemistry and Material Science (R0)

The new edition incorporates computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation and evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry are reflected in new sections on non-thermal methods for microbial inactivation, sterilization of fluids containing particulates, non-CFC refrigerants and their thermodynamic properties, vapor induced puffing for producing crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Toledo, Romeo T.

Inhaltsverzeichnis

Review of Mathematical Principles and Applications in Food Processing.- Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Extraction.