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Food engineering principles and practicesa one-semester course /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food engineering principles and practicesby Syed S. H. Rizvi.
其他題名:	a one-semester course /
作者:	Rizvi, Syed S. H.
出版者:	Cham :Springer International Publishing :2024.
面頁冊數:	xxiv, 528 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Food industry and trade.
電子資源:	https://doi.org/10.1007/978-3-031-34123-6
ISBN:	9783031341236$q(electronic bk.)

Food engineering principles and practicesa one-semester course /
Rizvi, Syed S. H.

Food engineering principles and practicesa one-semester course /[electronic resource] :by Syed S. H. Rizvi. - Cham :Springer International Publishing :2024. - xxiv, 528 p. :ill., digital ;24 cm.

Chapter 1: Basic Concepts and Material Properties -- Chapter 2: Systems, Processes and Phase Equilibria -- Chapter 3: Thermodynamics: Basic Concepts -- Chapter 4: Mass and Energy Balances -- Chapter 5: Fluid Mechanics: Basic Concepts -- Chapter 6: Fluid Mechanics: Applications -- Chapter 7: Heat Transfer: Steady State Conduction -- Chapter 8: Heat Transfer: Steady State Convection -- Chapter 9: Heat Transfer: Unsteady State -- Chapter 10: Heat Transfer: Radiation, Dielectric and Ohmic -- Chapter 11: Mass Transfer: Basic Concepts -- Chapter 12: Refrigeration -- Chapter 13: Psychrometrics.

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction. In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer-radiation in food materials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering. This textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and Check Your Understanding sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account.

ISBN: 9783031341236$q(electronic bk.)

Standard No.: 10.1007/978-3-031-34123-6doiSubjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370

Dewey Class. No.: 664

Food engineering principles and practicesa one-semester course /
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505 0 $a Chapter 1: Basic Concepts and Material Properties -- Chapter 2: Systems, Processes and Phase Equilibria -- Chapter 3: Thermodynamics: Basic Concepts -- Chapter 4: Mass and Energy Balances -- Chapter 5: Fluid Mechanics: Basic Concepts -- Chapter 6: Fluid Mechanics: Applications -- Chapter 7: Heat Transfer: Steady State Conduction -- Chapter 8: Heat Transfer: Steady State Convection -- Chapter 9: Heat Transfer: Unsteady State -- Chapter 10: Heat Transfer: Radiation, Dielectric and Ohmic -- Chapter 11: Mass Transfer: Basic Concepts -- Chapter 12: Refrigeration -- Chapter 13: Psychrometrics.
520 $a This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction. In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer-radiation in food materials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering. This textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and Check Your Understanding sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account.
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