Table of contents for Introduction to food process engineering / P.G. Smith.
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Preface. 1. An introduction to food process technology. 2. Dimensions, quantities and units. 3. Thermodynamics and equilibrium. 4. Material and energy balances. 5. The fundamentals of rate processes. 6. The flow of food fluids. 7. Heat processing of foods. 8. Mass Transfer. 9. Psychometry. 10. Thermal processing of foods. 11. Low temperature preservation. 12. Evaporation and drying. 13. Solids processing and particle manufacture. 14. Mixing and separation. Appendix A: List of unit prefixes; Greek alphabet. Appendix B: Fundamental and derived SI units; Conversion factors. Appendix C: Derivation of a dimensionless correlation for film heat transfer coefficients. Appendix D: Properties of saturated water and water vapour. Appendix E: Derivation of logarithmic mean temperature difference. Appendix F: Derivation of Fourier's first law of conduction. Index.
Library of Congress subject headings for this publication:
Food industry and trade.