Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.This type of diagram is useful in estimating the necessary surface and space of the food plant. ... steam traps, and other fittings) and instrumentation (such as gauges, sensors of temperature, pressure, level, flow, moisture and others, signal transducers, controllers, and wiring). ... PFD is used for more detailed calculations within a specific operation, for example, estimating the operating conditions, flows, anbsp;...
|Title||:||Food Engineering Handbook|
|Author||:||Theodoros Varzakas, Constantina Tzia|
|Publisher||:||CRC Press - 2014-12-02|