The scope of the articles in this blog ranges from basic engineering principles, based on fundamental physics, to several applications in food processing. Within the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced.
The next articles include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the articles devoted to the concepts of psychrometrics and mass transfer, several articles are used to present applications of these concepts to membrane separation processes, dehydration processes, extrusion processes and packaging. Finally, those articles is devoted to supplemental processes, including filtration, centrifugation and mixing.
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