Series: Food Science and Technology

Most recent volume

Volume . Introduction to Food Engineering 2E

Published: 17th June 1993 Editors: Author Unknown
The concepts and principles of food engineering provide the quantitative basis for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook succinctly presents the engineering design and analysis of commonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The unique blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the process. Use of computer methods in designing process equipment and "what-if" analysis is particularly suited for students to learn principles and concepts. Topics incorporate traditional and contemporary food processing operations with emphasis on design and analysis. The book provides computer examples to teach principles of logic in engineering design and includes new material on aseptic processing, membrane separations, packaging, thermal processing, and mass transfer principles. Key Features: - Covers fluid flow in food processing - measurement of viscosity, non-Newtonian liquids, pump selection/performance evaluation - Includes thermal processing - spoilage probability, chemical kinetics/ thermal processing, and processing relationships - Discusses aseptic processing and packaging - equipment components and mathematical formulation of an aseptic process - Covers mass transfer - membrane separation systems, reverse osmosis/ ultrafiltration, and food packaging - Written by award-winning, world-renowned authors

Additional volumes

Foodborne Diseases

Wine Tasting

The Produce Contamination Problem

Published: 28th May 2009 Editors: Karl Matthews Gerald Sapers Gerald Sapers Ethan Solomon Karl Matthews

Sensory Evaluation Practices

Published: 2nd August 2012 Editors: Herbert Stone Rebecca Bleibaum Heather Thomas

Introduction to Food Toxicology

Published: 25th March 2009 Editors: Takayuki Shibamoto Takayuki Shibamoto Leonard Bjeldanes

Nutraceutical and Functional Food Regulations in the United States and Around the World

Published: 18th July 2008 Editors: Debasis Bagchi Debasis Bagchi

Milk Proteins

Published: 25th September 2008 Editors: Mike Boland Harjinder Singh Abby Thompson Abby Thompson Mike Boland Harjinder Singh

Food Process Engineering and Technology

Published: 3rd July 2013 Editors: Zeki Berk

Introduction to Food Engineering

Published: 7th October 2008 Editors: R Paul Singh Dennis Heldman R. Paul Singh Dennis Heldman

Wine Science

Published: 20th March 2008 Editors: Ronald Jackson Ronald Jackson

The Nutrition Transition

Published: 30th August 2002

Wine Science

Published: 27th April 2000 Editors: Ronald Jackson

Experimental Food Science

Published: 10th May 2020 Editors: Marjorie Penfield Ada Campbell

Sanitation in Food Processing

Published: 23rd September 1993 Editors: John Troller

Waste Management for the Food Industries

Published: 16th November 2007 Editors: Ioannis Arvanitoyannis

Handbook of Milk Composition

Published: 10th October 1995 Editors: Author Unknown

Volume 4. Quality Control in the Food Industry

Published: 28th January 1988 Editors: S. Herschdoerfer

Functional Properties of Food Components

Published: 11th October 1991 Editors: Yeshajahu Pomeranz

Practical Design, Construction and Operation of Food Facilities

Published: 7th August 2008 Editors: J. Peter Clark

Pigments in Fruits

Published: 28th January 1987 Editors: Author Unknown

Food Processing and Nutrition

Published: 28th January 1978 Editors: Author Unknown

Lipids in Cereal Technology

Published: 28th January 1984 Editors: Author Unknown

Introduction to Food Toxicology

Editors: Takayuki Shibamoto Leonard Bjeldanes

Low-Fat Meats

Editors: Harold Hafs Robert Zimbelman

Introduction to Food Engineering

Editors: R. Paul Singh Dennis Heldman

Mycotoxins in Food

Published: 4th January 1988 Editors: Author Unknown

Handbook of Food and Beverage Stability

Published: 10th March 1986 Editors: Author Unknown

Polysaccharide Dispersions

Published: 15th October 1997 Editors: Reginald Walter

Stable Isotopes in Human Nutrition

Published: 17th May 1996

Enzymes in Food Processing

Editors: Tilak Nagodawithana Gerald Reed

Volume 3. Brewing Science

Published: 28th January 1987 Editors: Author Unknown

Foodborne Infections and Intoxications

Published: 22nd March 2013

Postharvest Handling

Editors: Robert Shewfelt Stanley Prussia

Developing Nutraceuticals and Functional Foods

Published: 16th August 2013 Editors: Liangli (Lucy) Yu Chunjian (C.J.) Lin


Published: 30th March 2009 Editors: James BeMiller Roy Whistler

Food Texture and Viscosity

Published: 14th March 2002 Editors: Malcolm Bourne

Gluten-Free Cereal Products and Beverages

Published: 18th April 2008 Editors: Elke Arendt Fabio Dal Bello

Computer Applications in Food Technology

Published: 30th July 1996 Editors: R. Paul Singh

Starch: Chemistry and Technology

Published: 1st April 1984 Editors: Roy Whistler James BeMiller Eugene Paschall

Structure-Function Properties of Food Proteins

Published: 18th November 1994 Editors: Steve L Taylor Lance G. Phillips

Foodborne Diseases

Published: 28th August 1990

Wine Science

Published: 24th March 1994 Editors: Ronald Jackson

Volume 3. Quality Control in the Food Industry

Published: 23rd December 1986

The Chemistry and Technology of Pectin

Editors: Reginald Walter

Microwaves in the Food Processing Industry

Experimental Food Science

Published: 28th October 1990

Food-borne Infections and Intoxications

Published: 28th September 1979 Editors: Author Unknown

Muscle as Food

Published: 17th June 1986 Editors: Author Unknown

Sensory Evaluation Practices

Published: 20th October 1992 Editors: Herbert Stone Joel Sidel

Preservation of Foods with Pulsed Electric Fields

Published: 28th April 1999

Wine Tasting

Published: 1st February 2002 Editors: Ronald Jackson

Food Texture and Viscosity

Published: 28th December 1982

Carotenoids as Colorants and Vitamin A Precursors

Published: 28th August 1981

Statistical Methods in Food and Consumer Research

Published: 19th November 2008 Editors: Maximo Gacula, Jr. Jagbir Singh Jian Bi Stan Altan

Introduction to Food Science and Technology

Published: 28th October 1982 Editors: G.F. Stewart Maynard Amerine

Food Preservation Process Design

Published: 24th February 2011 Editors: Dennis Heldman

Physical Properties of Foods

Published: 15th February 2019 Editors: Abd Karim bin Alias

Thermobacteriology in Food Processing

Published: 28th June 1973 Editors: C. Stumbo

Statistical Methods in Food and Consumer Research

Editors: B.S. Schweigert Maximo Gacula, Jr.

Food Structure and Behaviour

Published: 28th January 1987

What Can Nanotechnology Learn From Biotechnology?

Published: 26th February 2008 Editors: Kenneth David Paul Thompson

HPLC in Food Analysis

Published: 28th January 1988 Editors: Robert Macrae

Food Acceptance and Nutrition

Published: 17th December 1987 Editors: D. Booth R. Pangborn O. Raunhardt J. Solin

Risk Management for Food Allergy

Published: 25th November 2013 Editors: Charlotte Madsen Rene Crevel Clare Mills Steve Taylor