Introduction Thermodynamic Fundamentals First Law of Thermodynamics: Conservation of Energy Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food Systems ReferencesĬhemical Reaction Kinetics Pertaining to Foods Jasim Ahmed, Kirk Dolan and Dharmendra Mishra Thermodynamics in Food Process Design Santanu Basu and Pinaki Bhattacharya Introduction Fundamentals of Material Balances Examples of Material Balance Calculations with and without Reaction Overview of Food Processes Energy Balances Examples of Material and Energy Balances in Food Processing References The SI System Definition of Some Derived Physical Quantities Dimensional Consistency Precision and Accuracy Unit Conversions Guidelines for Using SI Units References Introduction Components of Food Process Design Unit Operations and Complete Process Process Flow Diagram Codes, Standards and Recommended Practices Process Severity, Quality and Safety References Introduction Purpose of Food Preservation Food Preservation Methods Referencesįood Process Design: Overview Mohammad Shafiur Rahman and Jasim Ahmed Preface Acknowledgements About the Editors Contributorsįood Preservation and Processing Methods Mohammad Shafiur Rahman However, if you are the copyright owner of any source used in this book which is not credited, please notify the Publisher and this will be corrected in any subsequent reprints or new editions.
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