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Contents
Front Matter
1.
Introduction to unit operations and processes
2.
Dimensional analysis and similarity
3.
Introduction to Material and Energy Balance
4.
Fundamentals of Fluid flow theory
5.
Heat Transfer 1: Heat Conduction
6.
Heat Transfer 2: Heat Convection
7.
Heat Transfer 3: Heat Convection
8.
Principles of Heat Exchangers
9.
Heat Transfer application: Pasteurization, sterilization, UHT processing
10.
Principles of refrigeration
11.
Introduction to Psychrometry
12.
Evaporation
13.
Dryers used in food industry
14.
Membrane separation: Introduction
15.
Membrane processing: Reverse osmosis and ultrafiltration
16.
Mechanical separation-1 Centrifugal separation
17.
Mechanical separation-2 Filtration
18.
Size Reduction-1: Grinding
19.
Size Reduction-2: Emulsification and Homogenization
Back Matter
Unit Operations in Food Processing
7
Heat Transfer 3: Heat Convection
Dibyakanta Seth
