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

Hardbound, 720 Pages

Published: July 2013

Imprint: Academic Press

ISBN: 978-0-12-415923-5

Contents

  • Introduction-"Food is Life"

    1. Physical Properties of Food Materials
    2. Fluid Flow
    3. Heat and Mass Transfer, Basic Principles
    4.. Reaction Kinetics
    5. Elements of Process Control
    6. Size Reduction
    7. Mixing
    8. Filtration
    9. Centrifugation
    10. Membrane Processes
    11. Extraction
    12. Adsorption and Ion Exchange
    13. Distillation
    14. Crystallization and Dissolution
    15. Extrusion
    16. Spoilage and Preservation of Foods
    17. Thermal Processing
    18. Thermal Processes, Methods and Equipment
    19. Refrigeration-Chilling and Freezing
    20. Refrigeration-Equipment and Methods
    21. Evaporation
    22. Dehydration
    23. Freeze-Drying (lyophilization) and Freeze Concentration
    24. Frying, Baking, Roasting
    25. Chemical Preservation
    26. Ionizing Irradiation and other Non-Thermal Preservation
    27. Food Packaging
    28. Cleaning, Disinfection, Sanitation

    Appendices: Tables and Figures

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