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Food Engineering Principles and Practices A One-Semester Course

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics...

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Bibliographic Details
Main Author: Rizvi, Syed S. H.
Format: eBook
Language:English
Published: Cham Springer International Publishing 2024, 2024
Edition:1st ed. 2024
Subjects:
Physical Chemistry
Chemical Engineering
Food Chemistry
Chemistry
Food / Analysis
Food Engineering
Food Science
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • Chapter 1: Basic Concepts and Material Properties
  • Chapter 2: Systems, Processes and Phase Equilibria
  • Chapter 3: Thermodynamics: Basic Concepts
  • Chapter 4: Mass and Energy Balances
  • Chapter 5: Fluid Mechanics: Basic Concepts
  • Chapter 6: Fluid Mechanics: Applications
  • Chapter 7: Heat Transfer: Steady State Conduction
  • Chapter 8: Heat Transfer: Steady State Convection
  • Chapter 9: Heat Transfer: Unsteady State
  • Chapter 10: Heat Transfer: Radiation, Dielectric and Ohmic
  • Chapter 11: Mass Transfer: Basic Concepts
  • Chapter 12: Refrigeration
  • Chapter 13: Psychrometrics

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