Energy efficiency and management in food processing facilities

Fundamentals of heat transfer, fluid mechanics and thermodynamics in food processing, cap.1 Fundamentals of energy auditing, cap.2 Energy project management in food processing facilities, cap.3 Energy conservation in steam generation and consumption system, cap.4 Energy conservation in compressed air system, cap.5 Energy conservation in power and electrical systems, cap.6 Energy conservation in heat exchangers, cap.7 Waste-heat recovery and thermal energy storage in food processing facilities, cap.8 Novel thermodynamic cycles applied to the food industry for improved energy efficiency, cap.9 Energy consumption in the food processing industry, cap.10 Energy conservation in grains and oilseeds miling facilities, cap.11 Energy conservation in sugar and confectionary processing facilities, cap.12 Energy conservation in fruit and vegetable processing facilities, cap.13 Energy conservation in dairy processing facilities, cap.14 Energy conservation in meat processing facilities, cap.15 Energy conservation in bakery processing facilities, cap.16 Membrane processing of foods, cap.17 Energy efficiency and conservation in food irradiation, cap.18 Energy efficiency and conservation in pulsed electric fields treatment, cap.19 Energy efficiency and conservation in high-pressure food processing, cap.20 Energy efficiency and conservation in microwave heating, cap.21 Energy efficiency and conservation in supercritical fluid processing, cap.22 Food processing wastes and utilizations, cap.23 Anaerobic digestion of food processing wastes, cap.24 Fermentation of food processing wastes into transportation alcohols, cap.25 Biodiesel production from waste oils and fats, cap.26 Thermochemical conversion of food processing wastes for energy utilization, cap.27