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Introduction to food process engineering

Titre :	Introduction to food process engineering Ajouter au panier
Auteur(s) :	Albert Ibarz Gustavo V. Barbosa-Cánovas
Type de document :	Livre
Sujets :	OPERATION UNITAIRE ; TRANSFERT DE MASSE ; ENERGIE ; DENSITE ; PERMEABILITE ; ACTIVITE DE L'EAU ; PROPRIETE CHIMIQUE ; PROPRIETE OPTIQUE ; RHEOLOGIE ; POUDRE ; TRANSFERT DE CHALEUR ; CONSERVE ; REFRIGERATION ; TRAITEMENT THERMIQUE ; CONCENTRATION ; SECHAGE ; DESINFECTION ; NETTOYAGE ; EMBALLAGE ; PROPRIETE PHYSIQUE ; EVAPORATION ; PRODUIT ALIMENTAIRE ; TRANSFERT DE MOUVEMENT ; THERMODYNAMIQUE ; ENTHALPIE ; CONDUCTIBILITE THERMIQUE ; CHALEUR SPECIFIQUE ; COULEUR ; COLORIMETRIE ; DEFORMATION ; VISCOSITE ; VISCOELASTICITE ; PROPRIETE DIELECTRIQUE ; IONISATION ; TRAITEMENT AUX MICROONDES ; LYOPHILISATION ; SECHAGE PAR DISPERSION ; SECHAGE SUR TAMBOUR ; DESHYDRATATION OSMOTIQUE ; TRAITEMENT SUR LIT FLUIDISE ; MATERIAU D'EMBALLAGE ; PAPIER ; VERRE ; METAL ; BOIS ; POLYMERE ; CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE
Résumé :	Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles nece[...] Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2014
Collection :	Food science and technology
Format :	1 vol. (XXIII-697 p.) / ill., couv. ill. en coul. / 27 cm
Note(s) :	Bibliogr. p.671-685. Index. Annexes
Table des matières :	Chapter 1 Introduction to Unit Operations Process Food Process Engineering Transformation and Commercialization of Agricultural Products Flowcharts and Description of Some Food Processes Steady and Unsteady States Discontinuous, Continuous, and Semicontinuous Operations Unit Operations: Classification Mathematical Setup of the Problems Chapter 2 Unit Systems, Dimensional Analysis, and Similarities Magnitude and Unit Syste[...] Chapter 1 Introduction to Unit Operations Process Food Process Engineering Transformation and Commercialization of Agricultural Products Flowcharts and Description of Some Food Processes Steady and Unsteady States Discontinuous, Continuous, and Semicontinuous Operations Unit Operations: Classification Mathematical Setup of the Problems Chapter 2 Unit Systems, Dimensional Analysis, and Similarities Magnitude and Unit Systems Dimensional Analysis Similarity Theory Problems Chapter 3 Introduction to Transport Phenomena Historical Introduction Transport Phenomena Circulation Regimes: Reynolds Experiment Transport Phenomena Mechanisms Chapter 4 Momentum, Energy, and Mass Transfer Momentum Transfer: Newton’s Law of Viscosity Energy Transfer: Fourier’s Law of Heat Conduction Mass Transfer: Fick’s Law of Diffusion General Equation of Velocity Chapter 5 Macroscopic Balances Macroscopic Mass Balance Macroscopic Energy Balance Problems Chapter 6 Physicochemistry of Food Systems General Concepts Zeroth Law of Thermodynamics First Principle of Thermodynamics Enthalpy Heat Capacity Second Principle of Thermodynamics: Entropy Thermal Machines: Carnot’s Cycle Third Principle of Thermodynamics Chemical Thermodynamics Helmholtz Free Energy Gibbs Free Energy Chemical Potential: Phase Equilibrium Phase Diagram Chapter 7 Mass Transfer Mass Transfer by Diffusion Mass Transfer by Convection Unsteady Mass Transfer Chapter 8 Air–Water Interactions Properties of Humid Air Mollier’s Psychrometric Diagram for Humid Air Wet Bulb Temperature Adiabatic Saturation of Air Problems Proposed Problems Chapter 9 Water Activity Definition of Water Activity Methods to Measure Water Act Prediction of Water Activity in Binary Solutions Prediction of Water Activity in Multicomponent Solutions Sorption Isotherms Problems Chapter 10 Mechanical Properties Density Porosity Size and Shape Problems Chapter 11 Thermal Properties of Food Thermal Conductivity Specific Heat Thermal Diffusivity Problems Chapter 12 Optical Properties of Foods Color Characteristics of Color Color Perception Colorimetry Color Systems Problems Chapter 13 Rheology of Food Products Stress and Deformation Elastic Solids and Newtonian Fluids Viscometric Functions Rheological Classification of Fluid Foods Newtonian Flow Non-Newtonian Flow Viscoelasticity Effect of Temperature Effect of Concentration on Viscosity Mechanical Models Rheological Measures in Semiliquid Foods Problems Proposed Problems Chapter 14 Electrical Properties of Foods Electric Resistance and Conductivity Electric Energy Alternating Current Dielectric Proper Chapter 15 Physical and Chemical Properties of Food Powders Physical Properties Chemical and Physicochemical Properties Application of Compression in Foods Research Update in Food Powder Properties Chapter 16 Heat Transfer by Conduction Fundamental Equations in Heat Conduction Heat Conduction under Steady Regime Heat Conduction under Unsteady State Problems Proposed Problems Chapter 17 Heat Transfer by Convection Heat-Transfer Coefficients Concentric Tube-Heat Exchangers Shell and Tube-Heat Exchangers Plate-Type Heat Exchangers Extended Surface Heat Exchangers Scraped-Surface Heat Exchangers Agitated Vessels with Jacket and Coils Heat Exchange Efficiency Problems Proposed Problems Chapter 18 Heat Transfer by Radiation Fundamental Laws Physical Properties Associated with Radiation View Factors Exchange of Radiant Energy between Surfaces Separated by Nonabsorbing Media Radiation Heat Transfer Coefficient Simultaneous Heat Transfer by Convection and Radiation Problems Proposed Problems Chapter 19 Refrigeration: Chilling and Freezing Refrigerants Refrigeration Mechanical Systems Multipressure Systems Gas Refrigeration Cycles Food Chilling Freezing Thermal Properties of Frozen Foods Freezing Time Design of Freezing Systems Problems Proposed Problems Chapter 20 Thermal Processing of Foods Thermal Death Rate Treatment of Canned Products Thermal Treatment in Aseptic Processing Problems Proposed Problems Chapter 21 Emerging Technologies in Food Processing Ionizing Irradiation Microwave and RF Heating Infrared Heating Ohmic Heating High-Pressure Treatment High-Intensity Pulsed Electric Fields Treatment Problems Chapter 22 Concentration Evaporation Heat Transfer in Evaporators Single Effect Evaporators Use of Released Vapor Multiple Effect Evaporators Evaporation Equipment Freeze Concentration Freezing Temperature Ice Crystal Formation Mechanisms Freeze Concentration Equipment Evaluation of Freeze Concentration Process Effectiveness Problems Chapter 23 Dehydration Mixing of Two Air Streams Mass and Heat Balances in Ideal Dryers Dehydration Mechanisms Chamber and Bed Dryers Spray Drying Freeze-Drying Other Types of Drying Problems Chapter 24 Hygienic Design of Food Processes Disinfection and Cleaning Kinetics Disinfection and Cleaning Products Disinfection and Cleaning Processes Chapter 25 Packaging of Foods Packaging Materials Packaging Material Choice Food Packaging and Modified Atmosphere Mass Transfer through Packaging Materials
Langue(s) :	Anglais
Identifiant :	978-1-4398-0918-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170742

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Palaiseau		Vert	UV Procédés - Opérations unitaires -Technologies	UV2.2 IBA	Papier	Empruntable Disponible

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