This book provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.
This book provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations.
C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR - Central Food Technological Research Institute, Mysore, India. He completed his Doctoral degree in Chemical Engineering (2004-2008) from Loughborough University, United Kingdom. For his doctoral thesis, he has worked on the Experimental and Computational Fluid Dynamics studies on spray-freeze-drying and spray drying of proteins. He has published more than 50 articles in peer reviewed international journals, 9 National and International patents, 3 books and 6 book chapters. He has expertise in the fields of micro and nanoencapsulation of food bioactive compounds by spray drying and electrospraying/electrospinning techniques and computational modeling of bread baking, spray drying and spray-freeze-drying. He is an editor of Journal of Food Science and Technology. Padma Ishwarya S., Phd, is Research Fellow of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India, where she received her PhD in food engineering. With C. Anandharamakrishnan, she edited a book for John Wiley & Sons titled Spray Drying Techniques for Food Ingredient Encapsulation. She has published 4 book chapters and 8 journal articles. Her industry experience includes working with Nestle India Ltd., where she was the Finished goods coordinator for quality assurance of coffee & beverages.
Inhaltsangabe
Preface Acknowledgments Authors 1. Units and Dimensions 2. Material Balance 3. Energy Balance 4. Fluid Flow 5. Heat Transfer 6. Mass Transfer 7. Psychrometry 8. Fundamentals and Applications of Reaction Kinetics 9. Evaporation 10. Drying 11. Refrigeration and Freezing of Foods 12. Mixing and Separation Processes 13. Thermal Processing of Foods 14. Nonthermal and Alternative Food Processing Technologies 15. Food Packaging 16. Fundamentals of Computational Fluid Dynamics Modeling and Its Applications in Food Processing Appendix I: Saturated Water and Steam (Temperature) Tables Appendix II: Saturated Water and Steam (Pressure) Tables Appendix III: Specific Volume of Superheated Steam Appendix IV: Specific Enthalpy of Superheated Steam Appendix V: Specific Entropy of Superheated Steam Index
Preface Acknowledgments Authors 1. Units and Dimensions 2. Material Balance 3. Energy Balance 4. Fluid Flow 5. Heat Transfer 6. Mass Transfer 7. Psychrometry 8. Fundamentals and Applications of Reaction Kinetics 9. Evaporation 10. Drying 11. Refrigeration and Freezing of Foods 12. Mixing and Separation Processes 13. Thermal Processing of Foods 14. Nonthermal and Alternative Food Processing Technologies 15. Food Packaging 16. Fundamentals of Computational Fluid Dynamics Modeling and Its Applications in Food Processing Appendix I: Saturated Water and Steam (Temperature) Tables Appendix II: Saturated Water and Steam (Pressure) Tables Appendix III: Specific Volume of Superheated Steam Appendix IV: Specific Enthalpy of Superheated Steam Appendix V: Specific Entropy of Superheated Steam Index
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