Description
Transport Phenomena in Food Processing
Food Preservation Technology Series
Coordinators: Welti-Chanes Jorge, Velez-Ruiz Jorge F.
Language: English
Subjects for Transport Phenomena in Food Processing:
Keywords
CRC Press LLC; mass; Moisture Content; transfer; Heat Transfer Coefficient; heat; Convective Surface Heat Transfer Coefficient; coefficient; Deep Fat Frying; osmotic; Osmotic Solution; dehydration; Effective Diffusion Coefficient; moisture; Chicken Fillets; content; Convection Heat Transfer Coefficient; biot; Drying Rate; number; Mass Transfer; Moisture Loss Data; WVP; SMFR; Heating Rate Index; Retort Temperature; Food Frying; Metal Transducers; Nusselt Number; Contact Heat Transfer Coefficient; Carrot Cubes; Secondary Flow; Steam Flow; Impinging Jet; RTD
Publication date: 12-2002
546 p. · 15.6x23.4 cm · Hardback
546 p. · 15.6x23.4 cm · Hardback
Description
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Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.
Fundamental Concepts. Mass Transfer. Heat Transfer. Combined Transfer Phenomena.
Professional
Jorge Welti-Chanes, Jorge F. Velez-Ruiz
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