Food Process Design
eBook - PDF

Food Process Design

  1. 536 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Process Design

Book details
Table of contents
Citations

About This Book

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Frequently asked questions

Simply head over to the account section in settings and click on “Cancel Subscription” - it’s as simple as that. After you cancel, your membership will stay active for the remainder of the time you’ve paid for. Learn more here.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Both plans give you full access to the library and all of Perlego’s features. The only differences are the price and subscription period: With the annual plan you’ll save around 30% compared to 12 months on the monthly plan.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes, you can access Food Process Design by Zacharias B. Maroulis, George D. Saravacos in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2003
ISBN
9780203912010
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books
  2. Preface
  3. Contents
  4. List of Application Examples
  5. 1 Food Science in Process Design
  6. Principles of Food Process Design
  7. Computer-Aided Process Design
  8. Heating Processes
  9. 8 10
  10. 2. Process Model
  11. Refrigeration and Freezing
  12. o.oi
  13. Table 5.36 Process design results
  14. L= LI + V\
  15. d = 2.5 cm
  16. 7 Dehydration
  17. onion "carrot pepper^ ^S potato 0.2 1.0
  18. i.oo
  19. , y, T
  20. ÂŁ i. o
  21. Table 7.36 Cost Data
  22. 5 1.0
  23. pbar
  24. 8 Thermal Processing of Foods
  25. T V A A A A A A A A A A V V V V V V V V V V V J
  26. Table 8.7 Process Data C Specific heat of liquid food p Density Water C, Specific heat of water
  27. Table 8.20 Process Data Cpn Specific heat of liquid food p Density
  28. c = cA ℱ + cAZ- + CK;» + CK;» (FOI)
  29. Mass Transfer Processes
  30. Mass Transfer Processes 403 Table 9.15 A Systematic Design Procedure for Distillation Columns
  31. AH,, Heavy component
  32. Table 9.18 Guidelines for Assigning Initial Values to Design Variables The operating pressure P for a distillation column is normally fixed by the economic desirability of using a condenser supplied with the available cooling water, and a reboiler supplied with the available heating steam. That is: (a) The bubble point at the condenser T should be higher than the operating
  33. cr w
  34. 10 Membrane Separation Processes
  35. Cheese whey RO permeate (Salts)
  36. v,,-=
  37. Appendix
  38. 4. Density of Saturated Steam Table A.4 Density of Saturated Steam p = -
  39. 8. Viscosity of Water, Steam and Air Table A.8 Viscosity of Water, Steam and Air
  40. 0 = ^-