Titlebook: Engineering Principles for Food Process and Product Realization; Keshavan Niranjan Textbook 2022 Springer Nature Switzerland AG 2022 Food

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Keshavan NiranjanCovers a much wider range of the food engineering process than any other introductory textbook currently on the market.Examines every aspect of the food engineering process in an easy-to-read fashion.

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https://doi.org/10.1007/978-94-015-0915-2dresses the friction which fluids encounter as they flow through pipes and fittings. In particular, it distinguishes between . and . frictions, and provides methods to estimate their values and the pumping energy required to overcome these. The chapter also deals with flow regimes – laminar and turb

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https://doi.org/10.1007/978-3-031-58184-7s transfer based on Fick’s laws of diffusion. The definition and values of diffusion coefficient or diffusivity are discussed and illustrated considering the examples of diffusive fruit juice extraction and diffusion across food packaging films. The role of mass transfer coefficient in convective ma

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