Unit Operations in Food Engineering

Unit Operations in Food Engineering

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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.For this reason, the denominated mechanical equivalent of heat (Q) is defined so that: Q A— = Heat energy Mechanical energy so: Mechanical energy Heat energy MLT L M 2 Ic aˆ’aˆ’ LT 221 Ic Q = = = aˆ’ 2.1.6 Unit Conversion The conversion of units anbsp;...

Title:Unit Operations in Food Engineering
Author: Albert Ibarz, Gustavo V. Barbosa-Canovas
Publisher:CRC Press - 2002-10-29

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