Pub. Date:
Springer Netherlands
Food Process Engineering / Edition 1

Food Process Engineering / Edition 1

by H.A. Leniger, W.A. Beverloo


Current price is , Original price is $279.99. You
Select a Purchase Option (1975)
  • purchase options
  • purchase options

Product Details

ISBN-13: 9789027706058
Publisher: Springer Netherlands
Publication date: 08/31/1975
Edition description: 1975
Pages: 552
Product dimensions: 6.14(w) x 9.21(h) x 0.05(d)

Table of Contents

1 / Introduction.- 2 / Transport Phenomena.- 2.1. Introduction.- 2.2. Fluid Dynamics.- 2.2.1. Laminar Flow of Newtonian- and Non-Newtonian Fluids.- 2.2.2. Turbulent Flow; Reynolds Number.- 2.2.3. Some Flow Problems.- 2.2.4. Continuous Flow Through Equipment.- 2.3. Heat Transfer.- 2.3.1. Steady State Heat Conduction; Heat Conductivity.- 2.3.2. Non-Steady-State Heat Conduction; Thermal Diffusivity.- 2.3.3. The Individual Heat Transfer Coefficient ? and the Overall Heal Transfer Coefficient k.- 2.3.4. Heat Transfer with Free Convection.- 2.3.5. Heat Transfer with Condensation and Boiling.- 2.4. Mass Transfer.- 2.4.1. Introduction.- 2.4.2. Steady State Diffusion.- 2.4.3. Non-Steady-State Diffusion.- 2.4.4. Mass Transfer with Forced Convection.- 3 / Mechanical Operations.- 3.1. Handling of Materials.- 3.1.1. Introduction.- 3.1.2. Handling of Solids.- Introduction.- Flow from Silos.- Mechanical Transport.- Pneumatic Transport.- Hydraulic Transport.- 3.1.3. Handling of Liquids.- 3.2. Mixing of Materials.- 3.2.1. Introduction.- 3.2.2. Theory.- 3.2.3. Mixing of Solids.- 3.2.4. Mixing Solids/Liquids.- 3.2.5. Mixing Solid/Gas.- 3.2.6. Mixing of Liquids.- 3.2.7. Mixing Liquid/Gas.- 3.2.8. Mixing of Gases.- 3.3. Size Reduction and Size Enlargement.- 3.3.1. Introduction.- 3.3.2. Size Reduction of Materials.- 3.3.3. Size Enlargement of Materials.- 3.4. Mechanical Separations.- 3.4.1. Introduction.- 3.4.2. Separation of Solids from Liquids.- Introduction.- Sedimentation.- Filtration.- Expressing.- Fat Rendering.- 3.4.3. Separation of Solid/Gas Mixtures.- 3.4.4. Separation of Solids.- Introduction.- Sifting.- Pneumatic and Hydraulic Classification.- Miscellaneous Methods.- 3.4.5. Separation of Liquid/Gas Mixtures.- 3.4.6. Separation of Liquids.- 4 / Physical Operations.- 4.1. Heating and Cooling.- 4.1.1. Introduction.- 4.1.2. Calculation of Heat-Exchanger Performance.- 4.1.3. Heat-Exchanger Selection.- 4.1.4. Process Engineering Aspects.- Heat-Exchanger Size and Efficiency.- Flow-Resistance and Heat-Transfer.- Promotion of Heat-Transfer.- Quick Heating and Cooling.- Uniformity of Heat Treatment.- 4.1.5. Direct Heat Transfer.- 4.1.6. Heating Means and Methods.- 4.1.7. Cooling Means and Methods.- 4.1.8. Condensers.- 4.2. Physical Methods of Food Preservation.- 4.2.1. Introduction.- 4.2.2. Heat Preservation.- Introduction.- Thermobacteriology.- Physical-Technological Aspects.- Process Calculation.- Process Selection.- Technical Aspects.- 4.2.3. Low Temperature Preservation.- Introduction.- Microbiological Aspects.- Changes During Cooling and Cold Storage.- Changes During Freezing and Storage of Frozen Products.- Physical-Technological Aspects.- Technical Aspects.- 4.2.4. Dehydration.- Introduction.- Preservation by Dehydration.- Wateractivity.- Drying of ‘Wet’ Bodies.- Drying of Solids Containing no Free Water.- Evaporation of Droplets.- Hot-Air Driers.- Thermal Efficiency of Hot-Air Driers.- Contact Drying.- Freeze Drying.- 4.3.1. Introduction.- 4.3.2. Concentration.- General Remarks.- Evaporation.- Freeze Concentration.- Membrane Processes.- 4.3.3. Extraction.- Introduction.- Solid/Liquid Extraction.- Liquid/Liquid Extraction.- 4.3.4. Distillation.- 4.3.5. Crystallization.- 4.3.6. Miscellaneous Separation Methods.- Index of Subjects.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews