Unit Operations in Food Engineering [Hardcover]

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.PREFACE
ACKNOWLEDGEMENTS

INTRODUCTION TO UNIT OPERATIONS: FUNDAMENTAL CONCEPTS
Process
Engineering of Food Processes
Transformation and Commercialization of Agricultural Products
Flow Charts: Description of Some Food Processes
Steady and Unsteady States
Batch, Continuous and Semicontinuous Operations
Unit Operations: Classification
Mathematical Set Up of Problems

UNIT SYSTEMS: DIMENSIONAL ANALYSIS AND SIMILARITY
Magnitude and Unit Systems
Absolute Units
Technical Unit Systems
Engineering Unit Systems
International Unit System (SI)
Thermal Units
Conversion of Units
Dimensional Analysis
Buckingham's Theorem
Dimensional Analysis Methods
Similarity Theory
Geometric Similarity
Mechanical Theory
Problems

INTRODUCTION TO TRANSPORT PHENOMENA
Historic Introduction
Transport Phenomena: Definition
Circulation Regimes: Reynolds' Experiment
Mechanisms of Transport Phenomena
Mass Transfer
Energy Transfer
Momentum Transport
Velocity Laws
Coupled Phenomena

MOLECULAR TRANSPORT OF MOMENTUM, ENERGY AND MASS
Introducl3ª