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

Table of Contents

Food Science and Technology International Series

Dedication

Introduction

“Food is life”

The food process

Batch and continuous processes

Process flow diagrams

References

Chapter 1. Physical Properties of Food Materials

1.1 Introduction

1.2 Mass, volume, density

1.3 Mechanical properties

1.4 Thermal properties

1.5 Electrical properties

1.6 Structure

1.7 Water activity

1.8 Phase transition phenomena in foods

1.9 Optical properties

1.10 Surface properties

1.11 Acoustic properties

References

Chapter 2. Fluid Flow

2.1 Introduction

2.2 Elements of fluid mechanics

2.3 Flow properties of fluids

2.4 Transportation of fluids

2.5 Flow of particulate solids (powder flow)

References

Chapter 3. Heat and Mass Transfer: Basic Principles

3.1 Introduction

3.2 Basic relations in transport phenomena

3.3 Conductive heat and mass transfer

3.4 Convective heat and mass transfer

3.5 Unsteady state heat and mass transfer

3.6 Heat transfer by radiation

3.7 Heat exchangers

3.8 Microwave and radio frequency (RF) heating

3.9 Ohmic heating

References

Chapter 4. Reaction Kinetics

4.1 Introduction

4.2 Basic concepts

4.3 Kinetics of biological processes

4.4 Residence time and residence time distribution

References

Chapter 5. Elements of Process Control

5.1 Introduction

5.2 Basic concepts

5.3 Basic control structures

5.4 The block diagram

5.5 Input, output and process dynamics

5.6 Control modes (control algorithms)

5.7 Physical elements of the control system

References

Chapter 6. Size Reduction

6.1 Introduction

6.2 Particle size and particle size distribution

Details

No. of pages:
720
Language:
English
Copyright:
© 2013
Published:
Imprint:
Academic Press
Print ISBN:
9780124159235
Electronic ISBN:
9780124159860

About the editor

Zeki Berk

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.

Reviews

"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations…Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data." --ProtoView.com, February 2014