Food Process Engineering and Technology

Food Process Engineering and Technology

2nd Edition - June 8, 2013

Write a review

  • Author: Zeki Berk
  • Hardcover ISBN: 9780124159235
  • eBook ISBN: 9780124159860

Purchase options

Purchase options
DRM-free (PDF, EPub, Mobi)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


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


Students and professionals in food engineering and food science and technology

Table of Contents

  • Food Science and Technology International Series



    “Food is life”

    The food process

    Batch and continuous processes

    Process flow diagrams


    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


    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)


    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


    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


    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


    Chapter 6. Size Reduction

    6.1 Introduction

    6.2 Particle size and particle size distribution

    6.3 Size reduction of solids: basic principles

    6.4 Size reduction of solids: equipment and methods


    Chapter 7. Mixing

    7.1 Introduction

    7.2 Mixing of fluids (blending)

    7.3 Kneading

    7.4 In-flow mixing

    7.5 Mixing of particulate solids

    7.6 Homogenization

    7.7 Foaming


    Chapter 8. Filtration and Expression

    8.1 Introduction

    8.2 Depth filtration

    8.3 Surface (barrier) filtration

    8.4 Filtration equipment

    8.5 Expression


    Chapter 9. Centrifugation

    9.1 Introduction

    9.2 Basic principles

    9.3 Centrifuges

    9.4 Cyclones


    Chapter 10. Membrane Processes

    10.1 Introduction

    10.2 Tangential filtration

    10.3 Mass transfer through MF and UF membranes

    10.4 Mass transfer in reverse osmosis

    10.5 Membrane systems

    10.6 Membrane processes in the food industry

    10.7 Electrodialysis


    Chapter 11. Extraction

    11.1 Introduction

    11.2 Solid–liquid extraction (leaching)

    11.3 Supercritical fluid extraction

    11.4 Liquid–liquid extraction


    Chapter 12. Adsorption and Ion Exchange

    12.1 Introduction

    12.2 Equilibrium conditions

    12.3 Batch adsorption

    12.4 Adsorption in columns

    12.5 Ion exchange


    Chapter 13. Distillation

    13.1 Introduction

    13.2 Vapor–liquid equilibrium (VLA)

    13.3 Continuous flash distillation

    13.4 Batch (differential) distillation

    13.5 Fractional distillation

    13.6 Steam distillation

    13.7 Distillation of wines and spirits

    13.8 Pervaporation


    Chapter 14. Crystallization and Dissolution

    14.1 Introduction

    14.2 Kinetics of crystallization from solutions

    14.3 Polymorphism in lipid crystals

    14.4 Crystallization in the food industry

    14.5 Dissolution


    Chapter 15. Extrusion

    15.1 Introduction

    15.2 The single-screw extruder

    15.3 Twin-screw extruders

    15.4 Effect on foods

    15.5 Food applications of extrusion


    Chapter 16. Spoilage and Preservation of Foods

    16.1 Mechanisms of food spoilage

    16.2 Food preservation processes

    16.3 Combined processes (the “hurdle effect”)

    16.4 Packaging

    Additional Reading

    Chapter 17. Thermal Processing

    17.1 Introduction

    17.2 The kinetics of thermal inactivation of microorganisms and enzymes

    17.3 Optimization of thermal processes with respect to quality

    17.4 Heat transfer considerations in thermal processing


    Chapter 18. Thermal Processes, Methods and Equipment

    18.1 Introduction

    18.2 Thermal processing in hermetically closed containers

    18.3 Thermal processing in bulk, before packaging


    Chapter 19. Refrigeration: Chilling and Freezing

    19.1 Introduction

    19.2 Effect of temperature on food spoilage

    19.3 Freezing

    19.4 Superchilling


    Chapter 20. Refrigeration: Equipment and Methods

    20.1 Sources of refrigeration

    20.2 Cold storage and refrigerated transport

    20.3 Chillers and freezers


    Chapter 21. Evaporation

    21.1 Introduction

    21.2 Material and energy balance

    21.3 Heat transfer

    21.4 Energy management

    21.5 Condensers

    21.6 Evaporators in the food industry

    21.7 Effect of evaporation on food quality


    Chapter 22. Dehydration

    22.1 Introduction

    22.2 Thermodynamics of moist air (psychrometry)

    22.3 Convective drying (air drying)

    22.4 Drying under varying external conditions

    22.5 Conductive (boiling) drying

    22.6 Dryers in the food processing industry

    22.7 Issues in food drying technology

    22.8 Energy consumption in drying

    22.9 Osmotic dehydration


    Chapter 23. Freeze Drying (Lyophilization) and Freeze Concentration

    23.1 Introduction

    23.2 Sublimation of water

    23.3 Heat and mass transfer in freeze drying

    23.4 Freeze drying in practice

    23.5 Freeze concentration


    Chapter 24. Frying, Baking, Roasting

    24.1 Introduction

    24.2 Frying

    24.3 Baking and roasting


    Chapter 25. Chemical Preservation

    25.1 Introduction

    25.2 Chemical control of microbial spoilage

    25.3 Antioxidants


    Chapter 26. Ionizing Irradiation and Other Non-Thermal Preservation Processes

    26.1 Preservation by ionizing radiations

    26.2 High hydrostatic pressure (HHP) preservation

    26.3 Pulsed electric fields (PEF)

    26.4 Pulsed intense light


    Chapter 27. Food Packaging

    27.1 Introduction

    27.2 Packaging materials

    27.3 The atmosphere in the package

    27.4 Environmental issues


    Chapter 28. Cleaning, Disinfection, Sanitation

    28.1 Introduction

    28.2 Cleaning kinetics and mechanisms

    28.3 Kinetics of disinfection

    28.4 Cleaning of raw materials

    28.5 Cleaning of plants and equipment

    28.6 Cleaning of packages

    28.7 Odor abatement



    Food Science and Technology: International Series List


Product details

  • No. of pages: 720
  • Language: English
  • Copyright: © Academic Press 2013
  • Published: June 8, 2013
  • Imprint: Academic Press
  • Hardcover ISBN: 9780124159235
  • eBook ISBN: 9780124159860

About the Author

Zeki Berk

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.

Affiliations and Expertise

Technion, Israel Institute of Technology, Haifa

Ratings and Reviews

Write a review

There are currently no reviews for "Food Process Engineering and Technology"