C. Anandharamakrishnan, S. Padma Ishwarya
April 16, 2019 Forthcoming
Reference - 872 Pages - 425 B/W Illustrations
ISBN 9781138366558 - CAT# K396863
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Food Engineers are often responsible for plant operations and manufacturing of high quality food products. Thus they need sound technical knowledge of the various unit operations. This textbook presents the fundamentals of various aspects of food engineering in a reader-friendly approach. In 15 chapters, the relevant industrial applications of each concept / unit operation are presented in the form of general descriptions and case studies. The topics included explain the applications of engineering concepts, right from the measurement of quantities and transport processes to the processing and preservation methods intended for fresh produce. A solutions manual will accompany the textbook.
Units and Dimensions. Material balance. Energy balance. Fluid flow. Heat Transfer. Mass Transfer. Fundamentals and Applications of Reaction Kinetics. Thermal Processing of Foods. Psychrometry. Evaporation. Drying. Refrigeration and Freezing of Foods. Mixing & Separation Processes. Non-Thermal and Alternative Food Processing Technologies. Fundamentals & Applications of Computational Fluid Dynamics Modeling in Food Processing.