Format:
Online-Ressource (XXIV, 698 p)
,
digital
Edition:
Springer eBook Collection. Chemistry and Materials Science
ISBN:
9781461507253
Series Statement:
Food Engineering Series
Content:
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed
Additional Edition:
ISBN 9781461352129
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9781461352129
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9780306472763
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9781461507260
Language:
English
DOI:
10.1007/978-1-4615-0725-3
URL:
Volltext
(lizenzpflichtig)
