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    Food Engineering: Principals And Selected Applications
    Food Engineering: Principals And Selected Applications
    Food Engineering: Principals And Selected Applications
    Ebook454 pages10 hours

    Food Engineering: Principals And Selected Applications

    By Matcel Loncin

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    About this ebook

    Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
    LanguageEnglish
    PublisherAcademic Press
    Release dateDec 2, 2012
    ISBN9780323147484
    Food Engineering: Principals And Selected Applications

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