Introduction To Food Engineering

 Content: Front Cover; Introduction to Food Engineering; Copyright page; Tabel of Contents; Foreword; Preface; Chapter 1. Introduction; 1.1 Dimensions; 1.2 Engineering Units; 1.3 System; 1.4 Properties; 1.5 Equation of State and Perfect Gas Law; 1.6 Phase Diagram of Water; 1.7 Pressure; 1.8 Enthalpy; 1.9 Laws of Thermodynamics; 1.10 Conservation of Mass; 1.11 Energy; 1.12 Conservation of Energy; 1.13 Density; 1.14 Work; 1.15 Power; Problems; List of Symbols; Bibliography; Chapter 2. Transport of Liquid Foods; 2.1 Liquid Transport Systems; 2.2 Properties of Liquids; 2.3 Flow Characteristics. 2.4 Mechanical Energy Balance2.5 Flow Measurement; Problems; List of Symbols; Bibliography; Chapter3. Energy for Food Processing; 3.1 Generation of Steam; 3.2 Fuel Utilization; 3.3 Electric Power Utilization; Problems; List of Symbols; Bibliography; Chapter 4. Heat Transfer in Food Processing; 4.1 Systems for Heating and Cooling Food Products; 4.2 Thermal Properties of Foods; 4.3 Modes of Heat Transfer; 4.4 Applications of Steady-State Heat Transfer; 4.5 Unsteady-State Heat Transfer; Problems; List of Symbols; Bibliography; Chapter 5. Refrigeration; 5.1 Introduction. 5.2 Selection of a Refrigerant5.3 Components of Refrigeration System; 5.4 Pressure-Enthalpy Charts; Problems; List of Symbols; Bibliography; Chapter 6. Food Freezing; 6.1 Freezing Systems; 6.2 Freezing Time; 6.3 Frozen-Food Storage; Problems; List of Symbols; Bibliography; Chapter 7. Evaporation; 7.1 Introduction; 7.2 Boiling-Point Elevation; 7.3 Types of Evaporators; 7.4 Design of a Single-Effect Evaporator; 7.5 Design of a Multiple-Effect Evaporator; 7.6 Vapor Recompression Systems; Problems; List of Symbols; Bibliography; Chapter 8. Psychrometrics; 8.1 Introduction. 8.2 Properties of Dry Air8.3 Properties of Water Vapor; 8.4 Properties of Air-Vapor Mixtures; 8.5 The Psychrometric Chart; Problems; List of Symbols; Bibliography; Chapter 9. Food Dehydration; 9.1 Basic Drying Processes; 9.2 Dehydration Systems; 9·3 Dehydration System Design; Problems; List of Symbols; Bibliography; Appendices; A.1 SI System of Units and Conversion Factors; A.2 Physical Properties of Foods; A. 3 Physical Properties of Nonfood Materials; A. 4 physical Properties of Water and Air; Bibliography; Index; FOOD SCIENCE AND TECHNOLOGY.
 Abstract:             INTRODUCTION TO FOOD ENGINEERING TR