Food Process Engineering and Technology

Comprehensive coverage of recent advances in food science engineering and technology

Zeki Berk (Author)

9780128120187

Hardback, published 16 February 2018

742 pages
23.4 x 19 x 3.8 cm, 1.68 kg

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.

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 Freezed Concentration24. Frying, Baking, Roasting25. Ionizing Irradiation and other Non-thermal Preservation Processes26. Food Packaging27. Cleaning, Disinfection, Sanitation

Subject Areas: Food & beverage technology [TDCT]