Transport Phenomena in Food Processing

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.

Inhaltsverzeichnis

Fundamental Concepts. Mass Transfer. Heat Transfer. Combined Transfer Phenomena.

Über den Autor / die Autorin

Jorge Welti-Chanes, Jorge F. Velez-Ruiz

Zusammenfassung

Suitable for food engineers, this reference focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products.

Produktdetails

• Autoren: Kulbir S. Pannu, K. P. Sandeep
• Mitarbeit: Jorge F. Velez-Ruiz (Herausgeber), Velez-Ruiz Jorge F. (Herausgeber), Jorge Welti-Chanes (Herausgeber), Welti-Chanes Jorge (Herausgeber), Gustavo V. Barbosa-Canovas (Herausgeber der Reihe)
• Verlag: Taylor and Francis
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 11.12.2002
• EAN: 9781566769938
• ISBN: 978-1-56676-993-8
• Seiten: 580
• Gewicht: 1230 g
• Illustration: schwarz-weiss Illustrationen, Raster,schwarz-weiss, Tabellen, schwarz-weiss
• Serie: Food Preservation Technology
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik; Ratgeber > Gesundheit > Ernährung; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General