11.1 Introduction
508.4 Liquid-Liquid Extraction
21.2. Mechanical Properties
518.5 Exercise
31.3. Thermal Properties
529.1. Mechanisms of Food Spoilage
41.4. Electrical Properties
539.2. Food Preservation Processes
51.5 Structure
549.3. Combined processes (the “hurdle effect”)
61.6. Water Activity
559.4. Packaging
71.7. Phase Transition Phenomena in Foods
569.5 Exercise
81.8 Exercise
5710.1. Introduction to Crystallization
92.1. Introduction
5810.2. Crystallization Kinetics
102.2. Computational Fluid Dynamics
5910.3. Crystallization in the Food industry
112.3. Flow Properties of Fluids
6010.4. Dissolution
122.4. Transportation of Fluids
6110.5 Exercise
132.5. Flow of Particulate Solids (Powder Flow)
6211.1 Introduction
142.6 Exercise
6311.2 Effects of Temperature on food spoilage
153.1. Introduction
6411.3 Freezing
163.2. Basic Relations in Transport Phenomena
6511.4 Exercise
173.3. Conductive Heat and Mass Transfer
6612.1. Sources of Refrigeration
183.4. Convective Heat and Mass Transfer
6712.2. Cold Storage and Refrigerated Transport
193.5. Heat Exchangers
6812.3. Chillers and Freezers
203.6 Microwave Heating
6912.4 Exercise
213.7. Ohmic Heating
7013.1. Introduction
223.8 Exercise
7113.2. Sublimation of Water
234.1. Introduction
7213.3. Heat and Mass Transfer in Freeze Drying
244.2. Basic Concepts
7313.4. Freeze Drying, in Practice
254.3. Basic Control Structures
7413.5. Freeze concentration
264.4 Input, Output, and Process Dynamics
7513.6 Exercise
274.5 Control Modes (Control Algorithms)
7614.1. Introduction
284.6 Exercise
7714.2. Frying
295.1. Introduction
7814.3. Baking and Roasting
305.2. Particle Size and Particle Size Distribution
7914.4 Exercise
315.3. Size reduction of Solids, Basic Principles
8015.1 Introduction
325.4. Size Reduction of solids, Equipments, and
8115.2. Packaging Materials
33Methods
8215.3. The Atmosphere in the Package
345.5 Exercise
8315.4. Environmental Issues
356.1. Introduction
8415.5 Exercise
366.2. Mixing of Fluids (blending)
8516.1. Introduction
376.3 Kneading
8616.2. Cleaning Kinetics and Mechanics
386.4. In-flow mixing
8716.3. Kinetics of Disinfection
396.5 Mixing of Particulate Solids
8816.4 Cleaning of Raw Materials
406.6 Homogenization
8916.5 Cleaning of Plants and Equipments
416.7 Exercise
9016.6 Cleaning of Packages
427.1 Introduction
9116.7 Odor Abatement
437.2 Basic Principles
9216.7 Exercise
447.3 Centrifuges
9317.1. Sustainability
457.4 Cyclones
9417.2. Population Growth
467.5 Exercise
9517.3 Human Health
478.1 Introduction
9617.4 Exercise
488.2 Solid-Liquid Extraction (Leaching)
97Tables
498.3 Supercritical Fluid Extraction
98Figures
