03861nam a22004695i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001600167072002300183072001500206100007900221245011800300250001800418264007500436300004400511336002600555337002600581338003600607347002400643505059900667520171601266650002002982650001503002650001803017650002403035650002603059650002003085650002203105650002403127650002603151710003403177773002603211776003603237776003603273776003603309856004603345978-3-031-34123-6DE-He21320251030111503.0cr nn 008mamaa240307s2024    sz |    s    |||| 0|eng d  a97830313412367 a10.1007/978-3-031-34123-62doi 4aTX541-549 7aPNF2bicssc 7aTEC0120102bisacsh 7aPND2thema1 aRizvi, Syed S. H.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut10aFood Engineering Principles and Practicesh[electronic resource] :bA One-Semester Course /cby Syed S. H. Rizvi.  a1st ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Springer,c2024.  aXXIV, 528 p. 1 illus.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aChapter 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.  aThis 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. 0aFoodxAnalysis. 0aChemistry. 0aFood science. 0aPhysical chemistry. 0aChemical engineering.14aFood Chemistry.24aFood Engineering.24aPhysical Chemistry.24aChemical Engineering.2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303134122908iPrinted edition:z978303134124308iPrinted edition:z978303134125040uhttps://doi.org/10.1007/978-3-031-34123-6