In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to createthe overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing. Discusses the techniques used in unit operations of processing of various foods INDICE: Part I: Conversion Operations. Mixing: Determining Mixing Parameters. Filtration I: Determinging Filterability of Suspensions. Filtration II: Using a Plate-and-Frame Filter. Centrifugation: Separating Cream from Milk. Concentration: Direct Osmotic Concentration of Liquid Foods. Osmotic Dehydration: Vacuum Impregnation of Fruit. Expression: Extraction of Pumpkin Oil.- Part II:Preservation Operations. Dehydration I: Tray Drying of Apples. Dehydration II: Mass Balances on a Combined Air-Microwave Drying Process. Spray Drier: Atomization of Milk. Operating a Fluid Bed Drier. Freeze Drying Foods. Determining Freezing Times of Food with a Plate Freezer. Comparing Air Blast and FluidizedBed Framing. Pasteurization with a Plate Heat Exchanger. Sterilization in Cans.- Part III: Food Processing Operations. Ingredients in Infant Foods: Pregelatinized Amaranth Flour Using a Drum Dryer. Wheat Crisps: Extrusion Cooking Technology. Semolina: Milling and Sieving. Semi-Hard Cheese: Cheese Making Technology.- Annexes.
- ISBN: 978-0-387-33513-1
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 250
- Fecha Publicación: 01/09/2008
- Nº Volúmenes: 1
- Idioma: Inglés