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Introduction to Food Process Engineering

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Cover of 'Introduction to Food Process Engineering'

Table of Contents

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    Book Overview
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    Chapter 1 An Introduction to Food Process Engineering
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    Chapter 2 Dimensions, Quantities and Units
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    Chapter 3 Thermodynamics and Equilibrium
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    Chapter 4 Material and Energy Balances
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    Chapter 5 The Fundamentals of Rate Processes
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    Chapter 6 The Flow of Food Fluids
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    Chapter 7 Heat Processing of Foods
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    Chapter 8 Mass Transfer
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    Chapter 9 Psychrometry
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    Chapter 10 Thermal Processing of Foods
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    Chapter 11 Low-Temperature Preservation
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    Chapter 12 Evaporation and Drying
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    Chapter 13 Solids Processing and Particle Manufacture
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    Chapter 14 Mixing and Separation
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    Chapter 15 Mass Transfer Operations
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    Chapter 16 Minimal Processing Technology
Attention for Chapter 12: Evaporation and Drying
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