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This text introduces the basic principles of food engineering, providing readers with a good understanding of what food process engineering encompasses. The text begins with an overview of basic concepts of unit operations, familiarizing readers with fundamental ideas regarding processes. It then reviews key topics in food process engineering, covering the physical properties of food, traditional fluid mechanics, and heat transfer. The text examines transport phenomena, momentum, energy, and mass balances, as well as macroscopic balances. It also discusses food processing and food preservation technologies and food packaging.
Albert Ibarz, Gustavo V. Barbosa-Canovas
Introduction to Unit Operations. Unit Systems, Dimensional Analysis, and Similarities. Introduction to Transport Phenomena. Momentum, Energy, and Mass Transfer. Macroscopic Balances. Physicochemistry of Food Systems. Mass Transfer. Air-Water Interactions. Water Activity. Mechanical Properties. Thermal Properties of Food. Optical Properties of Foods. Rheology of Food Products. Electrical Properties of Foods. Physical and Chemical Properties of Food Powders. Heat Transfer by Conduction. Heat Transfer by Convection. Heat Transfer by Radiation. Refrigeration. Thermal Processing of Foods. Emerging Technologies in Food Processing. Concentration. Dehydration. Dehydration. Hygienic Design of Food Processes. Packaging of Foods. Appendix. References. Index.
