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001 978-3-031-34123-6
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005 20251030111503.0
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008 240307s2024 sz | s |||| 0|eng d
020 _a9783031341236
_9978-3-031-34123-6
024 7 _a10.1007/978-3-031-34123-6
_2doi
050 4 _aTX541-549
072 7 _aPNF
_2bicssc
072 7 _aTEC012010
_2bisacsh
072 7 _aPND
_2thema
100 1 _aRizvi, Syed S. H.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_972545
245 1 0 _aFood Engineering Principles and Practices
_h[electronic resource] :
_bA One-Semester Course /
_cby Syed S. H. Rizvi.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aXXIV, 528 p. 1 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _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.
520 _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.
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 0 _aFood science.
_965012
650 0 _aPhysical chemistry.
_965285
650 0 _aChemical engineering.
650 1 4 _aFood Chemistry.
_970754
650 2 4 _aFood Engineering.
_969616
650 2 4 _aPhysical Chemistry.
_965285
650 2 4 _aChemical Engineering.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031341229
776 0 8 _iPrinted edition:
_z9783031341243
776 0 8 _iPrinted edition:
_z9783031341250
856 4 0 _uhttps://doi.org/10.1007/978-3-031-34123-6
912 _aZDB-2-CMS
912 _aZDB-2-SXC
999 _c58146
_d58146