Food Process Engineering and Technology - 3rd Edition - ISBN: 9780128120187, 9780128120545

Food Process Engineering and Technology

3rd Edition

Authors: Zeki Berk
Hardcover ISBN: 9780128120187
eBook ISBN: 9780128120545
Imprint: Academic Press
Published Date: 16th February 2018
Page Count: 742
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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

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


Details

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

Ratings and Reviews


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