Titlebook: Introduction to Food Process Engineering; P. G. Smith Textbook 2011Latest edition Springer Science+Business Media, LLC 2011 adopted-textbo

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Material and Energy Balances,n the concept has been established the very first step in the process analysis is a material balance. This allows the mass flow rate and composition of the various process streams to be determined. Thus the necessary inputs for a given production rate can be calculated or alternatively the output ra

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Thermal Processing of Foods,he slab thickness) remains constant. However, if one surface of the slab is suddenly increased in temperature the temperature profile will change immediately and adjust over a period until equilibrium is re-established. Figure 10.1 shows the temperature profile in a food block at successive times ..

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Low-Temperature Preservation,n contrast, chilling is defined by a storage temperature range between −1 and 8°C and is used for meat, fish, dairy products and chilled recipe dishes prior to consumption. It has little or no effect on the nutritional content or organoleptic properties of food. Similarly, the freezing process itsel

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Minimal Processing Technology,ventional convective heating so as to reduce the need to expose food to high temperatures for long periods. Therefore they offer the potential of delivering processed food with better retention of nutrients and with improved sensory properties.

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Dimensions, Quantities and Units,s the dimensions of length per unit time and density has the dimensions of mass per unit length cubed. A system of units is required so that the magnitudes of physical quantities may be determined and compared one with another. The internationally agreed system which is used for science and engineer

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