食品工学入門（第３版）<br>Introduction to Food Engineering (Food Science and Technology International Series) （3 SUB）

食品工学入門（第３版）
Introduction to Food Engineering (Food Science and Technology International Series) （3 SUB）

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  • 製本 Hardcover:ハードカバー版／ページ数 659 p.
  • 言語 ENG
  • 商品コード 9780126463842
  • DDC分類 664

基本説明

Topics: the study of fluid flow, heat generation and transfer, thermal processing, freezing, refrigeration, evaporation, and drying.

Full Description


Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

Contents

About the AuthorsForewordPrefaceIntroductionFluid Flow in Food ProcessingEnergy for Food ProcessingHeat Transfer in Food ProcessingPreservation ProcessesRefrigerationFood FreezingEvaporationPsychrometriesMass TransferMembrane SeparationDehydrationAppendices:SI System of Units and Conversion FactorsPhysical Properties of FoodsPhysical Properties of Nonfood MaterialsPhysical Properties of Water and AirPsychrometric ChartsSymbols for Use in Drawing Food Engineering EquipmentMiscellaneousBibliographyIndex