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Mass Transfer Equipment

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Handbook of Food Processing Equipment

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Mass transfer operations are used in several food process industries in various physical separations of components from liquids or solids for recovering valuable products, or for removing undesirable food or nonfood components. They differ from mechanical separations (Chapter 5) in the controlling transport mechanism, which is mass transfer at the molecular level, while mechanical separations are based on differences in macroscopic size, shape, and density of solid particles or pieces.

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Authors and Affiliations

  1. Rutgers the State University of New Jersey and the National Technical University, Athens, Greece

    George D. Saravacos

  2. Agricultural University of Athens, Athens, Greece

    Athanasios E. Kostaropoulos

Authors
  1. George D. Saravacos
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  2. Athanasios E. Kostaropoulos
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© 2002 Springer Science+Business Media New York

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Saravacos, G.D., Kostaropoulos, A.E. (2002). Mass Transfer Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0725-3_11

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  • DOI: https://doi.org/10.1007/978-1-4615-0725-3_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5212-9

  • Online ISBN: 978-1-4615-0725-3

  • eBook Packages: Springer Book Archive

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