Introduction to Food Process Engineering  2nd Edition
P G Smith
Springer
2011
Hardcover 510 pp ISBN 9781441976611
£63.00






This book on food process engineering treats the principles of processing in a scientifically rigorous yet concise
manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in
the food industry who desire a greater understanding of the principles of the food processes with which they work.
This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment
of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses
of food processes and most importantly there are a large number of worked examples and problems
with solutions. The mathematics necessary to read this book is limited to elementary differential and
integral calculus and the simplest kind of differential equation.
Written for those in the food industry who desire a greater understanding of the principles of the food
processes with which they work , students
Contents
 Preface.
 1. An introduction to food process technology.
 2. Dimensions, quantities and units.
 3. Thermodynamics and equilibrium.
 4. Material and energy balances.
 5. The fundamentals of rate processes
 . 6. The flow of food fluids.
 7. Heat processing of foods.
 8. Mass Transfer.
 9. Psychometry.

10. Thermal processing of foods.
 11. Low temperature preservation.
 12. Evaporation and drying.

13. Solids processing and particle manufacture.
 14. Mixing and separation.
 Appendix A: List of unit prefixes;
Greek alphabet.
 Appendix B: Fundamental and derived SI units; Conversion factors.
 Appendix C: Derivation
of a dimensionless correlation for film heat transfer coefficients.
 Appendix D: Properties of saturated water
and water vapour. Appendix E: Derivation of logarithmic mean temperature difference.
 Appendix F: Derivation
of Fourier's first law of conduction.
 Index
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