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Published in:
Basic Concepts and Material Properties Read chapter Read first chapter

2024 | OriginalPaper | Chapter

2. Systems, Processes, and Fluid Phase Equilibria

Author : Syed S. H. Rizvi

Published in: Food Engineering Principles and Practices

Publisher: Springer International Publishing

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Abstract

The job of the food engineer involves the design and/or operation of equipment needed to process food. Many different types of equipment are used to perform such processes as pasteurization, sterilization, evaporation, drying, freezing, and blending. If an engineer attempted to approach each piece of equipment as a totally new problem, the task would be overwhelming. Instead, he or she learns relatively few basic principles that are common to such equipment and applies them to solve the problems of design and operation.

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previous chapter Basic Concepts and Material Properties
next chapter Thermodynamics: Basic Concepts
Appendix
Available only for authorised users
Literature
1.
Gorak A, Schoenmakers H (eds) (2014) Distillation operation and applications. Elsevier, New York
2.
Geankoplis CJ, Hersel AA, Lepek DH (2018) Transport processes and separation process principles.5th edn. Prentice Hall, Upper Saddle River, NJ
3.
McCabe WL, Smith JC, Harriott P (2005) Unit operations of chemical engineering.7th edn. McGraw Hill, New York
4.
Treybal RE (1981) Mass transfer operations.3rd edn. McGraw Hill, New York
Metadata
Title
Systems, Processes, and Fluid Phase Equilibria
Author
Syed S. H. Rizvi
Copyright Year
2024
Book
Food Engineering Principles and Practices

Print ISBN: 978-3-031-34122-9

Electronic ISBN: 978-3-031-34123-6

Copyright Year: 2024

DOI
https://doi.org/10.1007/978-3-031-34123-6_2

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