Food Process Engineering and Technology, Third Edition

Content: Front Cover
 Food Process Engineering and Technology
 Copyright
 Dedication
 Contents
 Introduction
 1. â#x80
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Food is Lifeâ#x80
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 2. Food Process Engineering
 3. The Food Process
 4. Batch and Continuous Processes
 5. Process Flow Diagrams
 References
 Further Reading
 Chapter 1: Physical properties of food materials
 1.1. Introduction
 1.2. Mass, Volume, and Density
 1.3. Mechanical Properties
 1.3.1. Definitions
 1.3.2. Rheological Models
 1.4. Thermal Properties
 1.5. Electrical Properties
 1.6. Structure
 1.7. Water Activity
 1.7.1. The Importance of Water in Foods 1.7.2. Water Activity, Definition, and Determination1.7.3. Water Activity: Prediction
 1.7.4. Water Vapor Sorption Isotherms
 1.7.5. Water Activity: Effect on Food Quality and Stability
 1.8. Phase Transition Phenomena in Foods
 1.8.1. The Glassy State in Foods
 1.8.2. Glass Transition Temperature
 1.9. Optical Properties
 1.10. Surface Properties
 1.11. Acoustic Properties
 References
 Further Reading
 Chapter 2: Fluid flow
 2.1. Introduction
 2.2. Elements of Fluid Mechanics
 2.2.1. Introduction
 2.2.2. The Navier-Stokes Equation
 2.2.3. Viscosity
 2.2.4. Fluid Flow Regimes 2.2.5. Typical Applications of Newtonian Laminar Flow2.2.5.1. Laminar flow in a cylindrical channel (pipe or tube)
 2.2.5.2. Laminar fluid flow on flat surfaces and channels
 2.2.5.3. Laminar fluid flow around immersed particles
 2.2.5.4. Fluid flow through porous media
 2.2.6. Turbulent Flow
 2.2.6.1. Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe)
 2.2.6.2. Turbulent fluid flow around immersed particles
 2.3. Flow Properties of Fluids
 2.3.1. Types of Fluid Flow Behavior
 2.3.2. Non-Newtonian Fluid Flow in Pipes
 2.4. Transportation of Fluids 2.4.1. Energy Relations, The Bernoulli Equation2.4.2. Pumps: Types and Operation
 2.4.3. Pump Selection
 2.4.4. Ejectors
 2.4.5. Piping
 2.5. Flow of Particulate Solids (Powder Flow)
 2.5.1. Introduction
 2.5.2. Flow Properties of Particulate Solids
 2.5.3. Fluidization
 2.5.4. Pneumatic Transport
 2.5.5. Flow of Powders in Storage Bins
 2.5.6. Caking
 References
 Chapter 3: Heat and mass transfer, basic principles
 3.1. Introduction
 3.2. Basic Relations in Transport Phenomena
 3.2.1. Basic Laws of Transport
 3.2.2. Mechanisms of Heat and Mass Transfer
 3.3. Conductive Heat and Mass Transfer 3.3.1. The Fourier and Fick Laws3.3.2. Integration of Fourier's and Fick's Laws for Steady-State Conductive Transport
 3.3.3. Thermal Conductivity, Thermal Diffusivity, and Molecular Diffusivity
 3.3.3.1. Thermal conductivity and thermal diffusivity
 3.3.3.2. Molecular (mass) diffusivity, diffusion coefficient
 3.3.4. Examples of Steady-State Conductive Heat and Mass Transfer Processes
 3.4. Convective Heat and Mass Transfer
 3.4.1. Film (or Surface) Heat and Mass Transfer Coefficients
 3.4.2. Empirical Correlations for Convection Heat and Mass Transfer