Bøger af Albert Ibarz

This text introduces the basic principles of food engineering, providing readers with a good understanding of what food process engineering encompasses. The text begins with an overview of basic concepts of unit operations, familiarizing readers with fundamental ideas regarding processes. It then reviews key topics in food process engineering, covering the physical properties of food, traditional fluid mechanics, and heat transfer. The text examines transport phenomena, momentum, energy, and mass balances, as well as macroscopic balances. It also discusses food processing and food preservation technologies and food packaging.

Offers information that is necessary to design food processes and the equipment needed to carry them out. This book covers the common food engineering unit operations in detail, including guidance for carrying out specific design calculations.