Food Process Engineering Principles and Data

Food Process Engineering Principles and Data

1st Edition - December 1, 2022

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  • Author: Michael Lewis
  • Paperback ISBN: 9780128211823

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Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

Key Features

  • Thoroughly explores a collection of data on the physical properties of foods and food processing systems
  • Presents background information on the chemical, physical and engineering properties of foods
  • Includes comprehensive charts with data on food properties


Food scientists, technologists, manufacturers, and processors. Chemical engineers and biotechnologists

Table of Contents

  • 1. Introduction to food
    2. What is it; major food types, complexity, biological variability
    3. Food processing - processed foods
    4. Foods composition- food composition tables- benefits and limitations
    5. Food nutritional value - Atwater factors
    6. Food pH - pH values for different foods- acid and low-acid foods
    7. Units and dimensions
    8. Mass balances
    9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work
    10. Food size, shape and other physical characteristics
    11. Density and specific gravity
    12. Viscosity simple rheology
    13. More complex rheology
    14. Surface properties
    15. Thermal properties
    16. Specific heat
    17. Latent heat
    18. Enthalpy and enthalpy data for food
    19. Heat balance calculations
    20. Heat transfer
    21. Mechanisms, steady state and unsteady state
    22. Conductions and thermal conductivity
    23. Convection and heat film coefficients
    24. Overall heat transfer coefficients and heat exchangers
    25. The electromagnetic spectrum, food processing and food analysis
    26. Reaction kinetics
    27. D values and Z values, thermal process calculations – strengths and weaknesses
    28. Properties of steam and refrigerants
    29. Properties of air-water systems
    30. Some electrical properties, temperature measurement
    31. Mass transfer - diffusion
    32. Packaging material properties!
    33. Membrane processing
    34. Combined heat and mass transfer - e.g. drying
    35. Unit Operations
    36. Novel processing methods
    37. Processing measurements; temperature, pressure and flow
    38. Homogenisation, size reduction
    39. Food colour
    40. Food flavour
    41. Food texture
    42. Water useage/Energy conservation/waste and its disposal
    43. Emerging topics, e.g. sustainability, 3-D printing

Product details

  • No. of pages: 462
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: December 1, 2022
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128211823

About the Author

Michael Lewis

Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).

Affiliations and Expertise

Food and Dairy Industry Consultant, UK

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