Experiments in Unit Operations and Processing of Foods


  • Tytuł: Experiments in Unit Operations and Processing of Foods
  • Autor: M. Vieira
  • Wydawnictwo: Springer Verlag
  • Data wydania: 2008
  • Słowa kluczowe:
  • Kategorie: chemia / chemistry
  • ISBN: 978-0-387-33513-1
  • Opis: In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing. TOC:Part I: Conversion Operations. Mixing: Determining Mixing Parameters. Filtration I: Determinging Filterability of Suspensions. Filtration II: Using a Plate-and-Frame Filter. Centrifugation: Separating Cream from Milk. Concentration: Direct Osmotic Concentration of Liquid Foods. Osmotic Dehydration: Vacuum Impregnation of Fruit. Expression: Extraction of Pumpkin Oil.- Part II: Preservation Operations. Dehydration I: Tray Drying of Apples. Dehydration II: Mass Balances on a Combined Air-Microwave Drying Process. Spray Drier: Atomization of Milk. Operating a Fluid Bed Drier. Freeze Drying Foods. Determining Freezing Times of Food with a Plate Freezer. Comparing Air Blast and Fluidized Bed Framing. Pasteurization with a Plate Heat Exchanger. Sterilization in Cans.- Part III: Food Processing Operations. Ingredients in Infant Foods: Pregelatinized Amaranth Flour Using a Drum Dryer. Wheat Crisps: Extrusion Cooking Technology. Semolina: Milling and Sieving. Semi-Hard Cheese: Cheese Making Technology.- Annexes.

    • Kup książkę: Experiments in Unit Operations and Processing of Foods


    Experiments in Unit Operations and Processing of Foods - M. Vieira

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