Introduction to Food Process Engineering [Hardcover]

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.

This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.Preface1An introduction to food process engineering2Dimensions, quantities and units2.1Dimensions and units2.2Definitions of some basic physical quantities2.2.1Velocity and speed2.2.2Acceleration2.2.3Force and momentum2.2.4Weight2.2.5Pressure2.2.6Work and energy2.2.7Power2.3Dimensional analysis2.3.1Dimensional consistency2.3.2Dimensional analysis3Thermodynamics and equilibrium3.1Introduction3.1.1Temperature and the zeroth law of thermodynamics3.1.2Temperature scale3.1.3Heat, work and enthalpy3.1.4Other definitions3.2The gaseous phase3.2.1Kinetic theory of gases3.2.2Perfect gases3.2.3Pure component vapour pressure3.2.4Partial pressure and pure component volume3.3The liquid-vapour transition3.3.1Vaporisation and condensation3.3.2Isotherms and critical temperature3.3.3Definition of gas and vapour3.3.4Vapour-liquid equilibrium3.4First law of thermodynamics3.5HealS.