Transport Phenomena in Food ProcessingAuthor:
Publisher: CRC Press
Publish date: November 2002
Provides the first state-of-the-art presentation of transport phenomena applied to food preservation Covers traditional and modern food preservation techniques Explains in-depth, among other unit operations, the phenomena that control osmotic dehydration and hot-air drying Studies the effects of product shape and type of processing equipment on heat transfer efficiency Examines the combination of different transport phenomena in frying, sterilization and drying processes Contains over 150 figures and 65 tables 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.