04259nam a22005655i 4500 978-3-031-34123-6 DE-He213 20251030111503.0 cr nn 008mamaa 240307s2024 sz | s |||| 0|eng d 9783031341236 978-3-031-34123-6 10.1007/978-3-031-34123-6 doi TX541-549 PNF bicssc TEC012010 bisacsh PND thema Rizvi, Syed S. H. author. aut http://id.loc.gov/vocabulary/relators/aut 72545 Food Engineering Principles and Practices [electronic resource] : A One-Semester Course / by Syed S. H. Rizvi. 1st ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. XXIV, 528 p. 1 illus. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. Food Analysis. 70753 Chemistry. Food science. 65012 Physical chemistry. 65285 Chemical engineering. Food Chemistry. 70754 Food Engineering. 69616 Physical Chemistry. 65285 Chemical Engineering. SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031341229 Printed edition: 9783031341243 Printed edition: 9783031341250 https://doi.org/10.1007/978-3-031-34123-6 ZDB-2-CMS ZDB-2-SXC 58146 58146