Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry

The book Engineering Principles of Unit Operations in Food Processing,volume 1 in the Woodhead Publishing Series,presents basic principles of food engineering with an emphasis on unit operations,such as heat transfer,mass transfer and fluid mechanics.

Format: Paperback / softback
Length: 498 pages
Publication date: 24 June 2021
Publisher: Elsevier Science Publishing Co Inc

The first volume in the Woodhead Publishing Series, Engineering Principles of Unit Operations in Food Processing, is a comprehensive guide to the fundamental principles of food engineering, with a particular focus on unit operations. These operations encompass a wide range of processes, including heat transfer, mass transfer, and fluid mechanics, which are essential to the efficient and effective processing of food.

Within the broader context of the Food Industry series, this book serves as a valuable resource for students, professionals, and researchers alike. It provides a solid foundation in food engineering principles, enabling readers to understand the underlying concepts and apply them to real-world scenarios.

The book is organized into five chapters, each dedicated to a specific area of unit operations. The first chapter introduces the basic principles of food engineering and provides an overview of the different types of unit operations used in food processing. The second chapter focuses on heat transfer, discussing the principles of heat transfer in fluids, solids, and gasses, as well as the methods used to measure and control heat transfer.

The third chapter explores mass transfer, covering the principles of mass transfer in fluids, solids, and gasses, as well as the methods used to measure and control mass transfer. The fourth chapter delves into fluid mechanics, discussing the principles of fluid flow, pressure, and velocity, and their applications in food processing. The fifth chapter concludes the book by discussing the importance of unit operations in food processing and the challenges associated with designing and operating efficient food processing systems.

Throughout the book, numerous examples and case studies are provided to illustrate the practical applications of the principles discussed. These examples help to reinforce the theoretical concepts and make the material more accessible and engaging for readers.

In conclusion, Engineering Principles of Unit Operations in Food Processing,volume 1 in the Woodhead Publishing Series, is an essential resource for anyone interested in food engineering or processing. It provides a comprehensive and up-to-date introduction to the fundamental principles of food engineering, with a particular emphasis on unit operations. By presenting the material in a clear and concise manner, the book enables readers to gain a deep understanding of the key concepts and apply them to real-world scenarios. Whether you are a student, professional, or researcher, this book will be a valuable asset to your library and will help you advance your knowledge and skills in the field.

Weight: 1368g
Dimension: 218 x 276 x 35 (mm)
ISBN-13: 9780128184738