Food Process Engineering and Technology

Food Process Engineering and Technology

3rd Edition - February 13, 2018

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  • Author: Zeki Berk
  • Hardcover ISBN: 9780128120187
  • eBook ISBN: 9780128120545

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Description

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

Key Features

  • Provides a strong emphasis on the relationship between engineering and product quality/safety
  • Considers cost and environmental factors
  • Presents a fully updated, adequate review of recent research and developments in the area
  • Includes a new, full chapter on elements of food plant design
  • Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Readership

Students and professionals in food engineering and food science and technology

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

Product details

  • No. of pages: 742
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: February 13, 2018
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128120187
  • eBook ISBN: 9780128120545

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

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