UNIT OPERATIONS IN FOOD PROCESSING
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Contents
About the book
Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
References
Bibliography
Useful links
Feedback (email link)

LINKS TO USEFUL WEB SITES

NZIFST - The New Zealand Institute of Food Science and Technology
www.nzifst.org.nz

Fundamentals of Food Reaction Technology – the Web Edition
www.nzifst.org.nz/foodreactiontechnology/

Creating New Foods: The Product Developer's Guide – the Web Edition
www.nzifst.org.nz/creatingnewfoods/

Food Product Development - the Web Edition
www.nzifst.org.nz/foodproductdevelopment/

Institute of Food Technologists (IFT) Food Engineering Division - Instructional Resources.
www.ift.org/divisions/food_eng/

The International Institute of Refrigeration (IIR) - Institut International du Froid, Paris, France.
www.iifiir.org



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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology