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Chemical Engineering for the Food Industry / edited by P.J. Fryer, D.L. Pyle, C.D. Rielly.

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Bibliographic Details
Online Access: Full Text (via Springer)
Main Author: Fryer, P. J.
Other Authors: Pyle, D. L., Rielly, C. D.
Format: eBook
Language:English
Published: Boston, MA : Springer US : Imprint : Springer, 1997.
Series:Food engineering series.
Subjects:
Chemistry.
Food industry and trade.
Table of Contents:
  • 1 Introduction to process design
  • Appendix 1.A: Some basic definitions
  • Conclusions
  • Further reading
  • 2 Newtonian fluid mechanics
  • Conclusions
  • Further reading
  • 3 Introduction to heat transfer
  • Conclusions
  • Further reading
  • 4 Mass transfer in food and bioprocesses
  • Conclusions
  • Further reading
  • 5 Food rheology
  • Appendix 5.A: Linear viscoelastic Maxwell element
  • Appendix 5.B: Concentric cylinder viscometer
  • Appendix 5.C: Cone and plate viscometer
  • Conclusions
  • References and further reading
  • 6 Process design: heat integration
  • Conclusions
  • 7 Process control
  • Conclusions
  • Further reading
  • 8 Reactors and reactions in food processing
  • Conclusions
  • References and further reading
  • 9 Thermal treatment of foods
  • Conclusions
  • References and further reading
  • 10 Mixing in food processing
  • Conclusions
  • References and further reading
  • 11 Process design: an exercise and simulation examples
  • Conclusions
  • Overall conclusions.

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