
Food Process Engineering and Technology
Resources
Description
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

Affiliations and Expertise
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