Food Process Engineering and Technology - 3rd Edition - ISBN: 9780128120187

Food Process Engineering and Technology

3rd Edition

Authors: Zeki Berk
Hardcover ISBN: 9780128120187
Imprint: Academic Press
Published Date: 1st March 2018
Page Count: 760
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Table of Contents

1. Physical Properties of Food Materials
2. Fluid Flow
3. Heat and Mass Transfer, Basic Principles
4. Reaction Kinetics
5. Elements of Process Control
6. Size Reduction
7. Mixing
8. Filtration
9. Centrifugation
10. Membrane Processes
11. Extraction
12. Adsorption and Ion Exchange
13. Distillation
14. Crystallization and Dissolution
15. Extrusion
16. Spoilage and Preservation of Foods
17. Thermal Processing
18. Thermal Processes, Methods and Equipment
19. Refrigeration, Chilling and Freezing
20. Refrigeration, Equipment and Methods
21. Evaporation
22. Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
24. Frying, Baking, Roasting
25. Ionizing Irradiation and other Non-thermal Preservation Processes
26. Food Packaging
27. Cleaning, Disinfection, Sanitation


Description

The recent years have been particularly productive in food engineering research, producing a very large volume of publication in this area. 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.

The third edition, fully updated with adequate review of recent research and development in the area, features the following major changes:

  • A new full chapter on elements of food plant design
  • The chapter on fluid flow will contain an introductory section on the elements of classical fluid mechanics
  • The chapter on non-thermal processes is re-written and expanded
  • Relatively recent technologies such as freeze concentration, osmotic dehydration, active packaging etc. are being discussed in more detail

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
  • Fully updated with adequate review of recent research and development in the area
  • New full chapter on elements of food plant design
  • Chapter on fluid flow now with an introductory section on the elements of classical fluid mechanics
  • Chapter on non-thermal processes fully re-written and expanded
  • Recent technologies such as freeze concentration, osmotic dehydration, active packaging etc. are being discussed in more detail

Readership

Students and professionals in food engineering and food science and technology


Details

No. of pages:
760
Language:
English
Copyright:
© Academic Press 2018
Published:
Imprint:
Academic Press
Hardcover ISBN:
9780128120187

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