Food Process Engineering and Technology book cover

Food Process Engineering and Technology

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

Audience
Students and professionals in food engineering and food science and technology

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Published: September 2008

Imprint: Academic Press

ISBN: 978-0-12-373660-4

Contents

  • Introduction-"Food is Life"Ch 1-Physical Properties of Food MaterialsCh 2-Fluid FlowCh 3-Heat and Mass Transfer, Basic PrinciplesCh 4-Reaction KineticsCh 5-Elements of Process ControlCh 6-Size ReductionCh 7-MixingCh 8-FiltrationCh 9-CentrifugationCh 10-Membrane ProcessesCh 11-ExtractionCh 12-Adsorption and Ion ExchangeCh 13-DistillationCh 14-Crystallization and DissolutionCh 15-ExtrusionCh 16-Spoilage and Preservation of FoodsCh 17-Thermal ProcessingCh 18-Thermal Processes, Methods and EquipmentCh 19-Refrigeration, Chilling and FreezingCh 20-Refrigeration, Equipment and MethodsCh 21-EvaporationCh 22-DehydrationCh 23-Freeze-Drying (Lyophilization) and Freezed ConcentrationCh 24-Frying, Baking, RoastingCh 25-Ionizing Irradiation and other Non-thermal Preservation ProcessesCh 26-Food PackagingCh 27-Cleaning, Disinfection, Sanitation

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