Introduction to food process engineering / by Albert Ibarz and Gustavo V Barbosa-Canovas
By: Ibarz, Albert.
Contributor(s): Barbosa-Canovas, Gustavo V [Author].
Material type:
TextPublisher: Boca Raton : CRC Press, 2014.Description: xxiii, 697 p.ISBN: 9781439809181.Subject(s): FOOD SCIENCE | FOOD INDUSTRY AND TRADE | FOOD TECHNOLOGYDDC classification: 664.02
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | Reference | 664.02 IBA (Browse shelf(Opens below)) | Not For Loan | 18036 |
Contents: Introduction to unit operations -- Unit systems, dimensional analysis, and similarities -- Introduction to transport phenomena -- Momentum, energy, and mass transfer -- Macroscopic balances -- Physicochemistry of food systems -- Mass transfer -- Air-water interactions -- Water Activity -- Mechanical properties -- Thermal properties of foods -- Optical properties of foods -- Rheology of food products -- Electrical properties of foods -- Physical and chemical properties of food powders -- Heat transfer by conduction -- Heat transfer by convection -- Heat transfer by radiation -- Refrigeration: chilling and freezing -- Thermal processing of foods -- Emerging technologies in food processing -- concentration -- Dehydration -- Hygienic design of food processes -- Packaging of foods.
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