Food Process Engineering and Technology

2nd Edition

Authors: Zeki Berk
Hardcover ISBN: 9780124159235
eBook ISBN: 9780124159860
Imprint: Academic Press
Published Date: 3rd July 2013
Page Count: 720
160.86 + applicable tax
116.00 + applicable tax
93.99 + applicable tax
147.95 + applicable tax
Unavailable
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


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


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:
720
Language:
English
Copyright:
© Academic Press 2013
Published:
Imprint:
Academic Press
Hardcover ISBN:
9780124159235
eBook ISBN:
9780124159860
Paperback ISBN:
9780128100561

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


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