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Introduction to Food Process Engineering

  • Textbook
  • © 2011

Overview

Authors:
  1. P. G. Smith

    1. School of Natural and Applied Sciences, University of Lincoln, Lincoln, United Kingdom

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  • Treats the principles of processing in a scientifically rigorous yet concise manner
  • Gives readers the confidence to use mathematical and quantitative analyses of food processes
  • Provides many worked examples and problems with solutions
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Science Text Series (FSTS)

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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xvii
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  2. An Introduction to Food Process Engineering

    • P.G. Smith
    Pages 1-3

  3. Dimensions, Quantities and Units

    • P.G. Smith
    Pages 5-13

  4. Thermodynamics and Equilibrium

    • P.G. Smith
    Pages 15-45

  5. Material and Energy Balances

    • P.G. Smith
    Pages 47-72

  6. The Fundamentals of Rate Processes

    • P.G. Smith
    Pages 73-78

  7. The Flow of Food Fluids

    • P.G. Smith
    Pages 79-128

  8. Heat Processing of Foods

    • P.G. Smith
    Pages 129-191

  9. Mass Transfer

    • P.G. Smith
    Pages 193-219

  10. Psychrometry

    • P.G. Smith
    Pages 221-234

  11. Thermal Processing of Foods

    • P.G. Smith
    Pages 235-273

  12. Low-Temperature Preservation

    • P.G. Smith
    Pages 275-298

  13. Evaporation and Drying

    • P.G. Smith
    Pages 299-334

  14. Solids Processing and Particle Manufacture

    • P.G. Smith
    Pages 335-395

  15. Mixing and Separation

    • P.G. Smith
    Pages 397-436

  16. Mass Transfer Operations

    • P.G. Smith
    Pages 437-465

  17. Minimal Processing Technology

    • P.G. Smith
    Pages 467-478

  18. Back Matter

    Pages 479-510
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Keywords

About this book

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Authors and Affiliations

  • School of Natural and Applied Sciences, University of Lincoln, Lincoln, United Kingdom

    P. G. Smith

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