Food Process Engineering and Technology

1st Edition

Editors: Zeki Berk
Authors: Zeki Berk
Hardcover ISBN: 9780123736604
eBook ISBN: 9780080920238
Imprint: Academic Press
Published Date: 25th September 2008
Page Count: 624
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Table of Contents

Introduction – Food is Life 1 Physical Properties of Food Materials 1.1 Introduction 1.2 Mechanical Properties 1.2.1 Definitions 1.2.2 Rheological Models 1.3 Thermal Properties 1.4 Electrical Properties 1.5 Structure 1.6 Water Activity 1.6.1 The Importance of Water in Foods 1.6.2 Water Activity, Definition and Determination 1.6.3 Water Activity: Prediction 1.6.4 Water Vapor Sorption Isotherms 1.6.5 Water Activity: Effect on Food Quality and Stability 1.7 Phase Transition Phenomena in Foods 1.7.1 The Glassy State in Foods 1.7.2 Glass Transition Temperature 2 Fluid Flow 2.1 Introduction 2.2 Elements of Fluid Dynamics 2.2.1 Viscosity 2.2.2 Fluid Flow Regimes 2.2.3 Typical Applications of Newtonian Laminar Flow 2.2.4 Turbulent Fluid Flow 2.3 Flow Properties of Fluids 2.3.1 Types of Fluid Flow Behaviour 2.3.2 Non-Newtonian Fluid Flow in Pipes 2.4 Transportation of Fluids 2.4.1 Energy Relations,theBernoulli Equation 2.4.2 Pumps: Types and Operation 2.4.3 Pump Selection 2.4.4 Ejectors 2.4.5 Piping 2.5 Flow of Particulate Solids (Powder Flow) 2.5.1 Introduction 2.5.2 Flow Properties of Particulate Solids 2.5.3 Fluidization 2.5.4 Pneumatic Transport 3 Heat and Mass Transfer, Basic Principles 3.1 Introduction 3.2 Basic Relations in Transport Phenomena 3.2.1 Basic Laws of Transport 3.2.2 Mechanisms of Heat and Mass Transfer 3.3 Conductive Heat and Mass Transfer 3.3.1 The Fourier and Fick Laws 3.3.2 Integration of Fourier’s and Fick's Laws for Steady-State Conductive Transport 3.3.3 Thermal Conductivity, Thermal Diffusivity and Molecular Diffusivity 3.3.4 Exam

Description

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.

Key Features

Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice *Considers topics in light of factors such as cost and environmental issues

Readership

Students and professionals in food engineering and food science and technology


Details

No. of pages:
624
Language:
English
Copyright:
© Academic Press 2009
Published:
Imprint:
Academic Press
eBook ISBN:
9780080920238
Hardcover ISBN:
9780123736604

Reviews

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.


About the Editors

Zeki Berk Editor

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Affiliations and Expertise

Technion, Israel Institute of Technology, Haifa

About the Authors

Zeki Berk Author

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Affiliations and Expertise

Technion, Israel Institute of Technology, Haifa