目次

Section I: Fundamentals in Food Process Engineering 1. Mass and Energy Balances in Food Processing 2. Flow of Fluids in Food Processing 3. Heat Transfer in Food Processing 4. Mass Transfer in Food Processing 5. Particulate Solids in Food Processing Section II: Mechanical Operations in Food Processing 6. Mechanical and Membrane Separation Processes 7. Size Modulation Operations 8. Mixing and Agitation in Food Processing Section III: Thermal Operations in Food Processing 9. Thermal Sterilization of Foods 10. Evaporation of Foods 11. Freezing of Foods Section IV: Mass Transfer Operations in Food Processing 12. Water Activity and Moisture Sorption Isotherm 13. Humidification and Dehumidification Operations 14. Drying of Foods