Food Process Design

1. Auflage 2003
ISBN: 978-0-8247-4311-6
Verlag: Taylor & Francis Inc

Buch, Englisch, 534 Seiten, Format (B × H): 159 mm x 236 mm, Gewicht: 841 g

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

Zielgruppe

Professional

Autoren/Hrsg.

Maroulis, Zacharias B.

Saravacos, George D.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface, List of Application Examples, Distribution of Application in Chapters, 1. Food Science in Process Design, 2. Principles of Food Process Design, 3. Computer-Aided Process Design, 4. Heating Process, 5. Refrigeration and Freezing, 6. Evaporation, 7. Dehydration, 8. Thermal Processing of Foods, 9. Mass Transfer Processes, 10. Membrane Separation Processes, Appendix, Index

Über Autor(innen)

Zacharias B. Maroulis and George D. Saravacos