Food Process Engineering and Technology

Comprehensive coverage of food science engineering and technology

Zeki Berk (Author)

9780124159235, Elsevier Science

Hardback, published 21 August 2013

720 pages
23.4 x 19 x 3.8 cm, 1.65 kg

"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations…Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data." --ProtoView.com, February 2014

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. 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.

Introduction-"Food is Life"

1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4.. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration-Chilling and Freezing20. Refrigeration-Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (lyophilization) and Freeze Concentration24. Frying, Baking, Roasting25. Chemical Preservation26. Ionizing Irradiation and other Non-Thermal Preservation27. Food Packaging28. Cleaning, Disinfection, Sanitation

Subject Areas: Food & beverage technology [TDCT]