UID:
almahu_9949984204002882
Umfang:
1 online resource (xvi, 471 pages) :
,
illustrations.
ISBN:
9780128211823
,
0128211822
Serie:
Woodhead Publishing in food science, technology, and nutrition
Inhalt:
Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.
Anmerkung:
1. Introduction to food -- 2. What is it; major food types, complexity, biological variability -- 3. Food processing processed foods -- 4. Food composition- food composition tables- benefits and limitations -- 5. Food nutritional value Atwater factors -- 6. Food pH pH values for different foods- acid and low-acid foods -- 7. Units and dimensions -- 8. Mass balances -- 9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work -- 10. Food size, shape and other physical characteristics -- 11. Density and specific gravity -- 12. Viscosity simple rheology -- 13. More complex rheology -- 14. Surface properties -- 15. Thermal properties -- 16. Specific heat -- 17. Latent heat -- 18. Enthalpy and enthalpy data for food -- 19. Heat balance calculations -- 20. Heat transfer -- 21. Mechanisms, steady state and unsteady state -- 22. Conductions and thermal conductivity -- 23. Convection and heat film coefficients -- 24. Overall heat transfer coefficients and heat exchangers -- 25. The electromagnetic spectrum, food processing and food analysis -- 26. Reaction kinetics -- 27. D values and Z values, thermal process calculations strengths and weaknesses -- 28. Properties of steam and refrigerants -- 29. Properties of air-water systems -- 30. Some electrical properties, temperature measurement -- 31. Mass transfer diffusion -- 32. Packaging material properties! -- 33. Membrane processing -- 34. Combined heat and mass transfer e.g. drying -- 35. Unit Operations -- 36. Novel processing methods -- 37. Processing measurements; temperature, pressure and flow -- 38. Homogenisation, size reduction -- 39. Food colour -- 40. Food flavour -- 41. Food texture -- 42. Water useage/Energy conservation/waste and its disposal -- 43. Emerging topics, e.g. sustainability, 3-D printing.
Sprache:
Englisch
DOI:
10.1016/B978-0-12-821182-3.00002-9
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