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.
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Introduction to food process engineering
Introduction to Food Process Engineering by P. Smith Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner and can be used as a lead in to more specialized texts for higher education. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the processes with which they work. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. Coverage includes: Worked examples within the text Problems with solutions at the end of each chapter The importance of thermodynamics and heat transfer as key elements in food processing An emphasis on the similarity of heat, mass, and momentum transfer and makes these concepts readily accessible The development of the theory of mass transfer and applies it to food processing in a useful and readily applicable manner A widening of the usual list of unit operations treated in textbooks by including the use of membranes for food processing The introduction of a proper treatment of the characterization of food solids and of solids processing and handling Contents An Introduction to Food Process Engineering Dimensions, Quantities, and Units.
Introduction to Food Process Engineering Food Science Texts Series by P G Smith
Introduction to Food Process Engineering
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