Fundamentals of food process engineering / Romeo T. Toledo - 2nd.ed. - Maryland : AN Aspen Publication, c 1999 - xi, 602 p.
Review of mathematical principles and applications in food processing. Units and dimensions. Material balances. Gases and vapors. Energy balances. Flow of fluids. Heat transfer. Kinetics of chemical reactions in foods. Thermal process calculations. Refrigeration. Evaporation. Dehydration. Physical separation processes. Extraction. Conversion factors expressed as a ratio. Properties of superheated steam. Saturated steam tables-english units. Saturated steam tables-metric units. Flow properties of food fluids. Psychrometric chart-english units. Psychrometric chart-metric units. BASIC program for determinatin of thermal conductivity. Above an below freezing. Thermal conductivity of materials of construction and insulating materials. Thermal conductivity of foods. BASIC program for thermophysical prperties of foods from their composition. Correlation equations for heat transfer coefficients. BASIC program for evaluating temperature response of a brick-shaped solid. BASIC program for evaluating local heat transfer. Coefficient from temperature response of a abrick-shaped solid. Thermal conductivity of water as a function of temperature. Density of water as a function of temperature. Densitu of water as a function of temperature. Viscosity of water as a function of temperature.