LEADER 04307nam 22006855 450 001 9910842489703321 005 20240308115856.0 010 $a9783031341236 010 $a3031341236 024 7 $a10.1007/978-3-031-34123-6 035 $a(MiAaPQ)EBC31205023 035 $a(Au-PeEL)EBL31205023 035 $a(MiAaPQ)EBC31206441 035 $a(Au-PeEL)EBL31206441 035 $a(DE-He213)978-3-031-34123-6 035 $a(CKB)30818637700041 035 $a(OCoLC)1425901093 035 $a(EXLCZ)9930818637700041 100 $a20240307d2024 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Engineering Principles and Practices $eA One-Semester Course /$fby Syed S. H. Rizvi 205 $a1st ed. 2024. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2024. 215 $a1 online resource (543 pages) 311 08$a9783031341229 311 08$a3031341228 320 $aIncludes bibliographical references and index. 327 $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. 330 $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. 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood science 606 $aChemistry, Physical and theoretical 606 $aChemical engineering 606 $aFood Chemistry 606 $aFood Engineering 606 $aPhysical Chemistry 606 $aChemical Engineering 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 0$aFood science. 615 0$aChemistry, Physical and theoretical. 615 0$aChemical engineering. 615 14$aFood Chemistry. 615 24$aFood Engineering. 615 24$aPhysical Chemistry. 615 24$aChemical Engineering. 676 $a664 700 $aRizvi$b Syed S. H.$0440938 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910842489703321 996 $aFood Engineering Principles and Practices$94272096 997 $aUNINA