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. Introduction - p. xxiii 2. Chapter 1: Physical properties of food materials - p. xxxi 3. Chapter 2: Fluid flow - p. 29 4. Chapter 3: Heat and mass transfer, basic principles - p. 78 5. Chapter 4: Reaction kinetics - p. 126 6. Chapter 5: Elements of process control - p. 140 7. Chapter 6: Size reduction - p. 164 8. Chapter 7: Mixing - p. 191 9. Chapter 8: Filtration and expression - p. 217 10. Chapter 9: Centrifugation - p. 242 11. Chapter 10: Membrane processes - p. 259 12. Chapter 11: Extraction - p. 287 13. Chapter 12: Adsorption and ion exchange - p. 310 14. Chapter 13: Distillation - p. 327 15. Chapter 14: Crystallization and dissolution - p. 351 16. Chapter 15: Extrusion - p. 371 17. Chapter 16: Spoilage and preservation of foods - p. 394 18. Chapter 17: Thermal processing - p. 398 19. Chapter 18: Thermal processes, methods, and equipment - p. 420 20. Chapter 19: Refrigeration—Chilling and freezing - p. 438 21. Chapter 20: Refrigeration—Equipment and methods - p. 461 22. Chapter 21: Evaporation - p. 479 23. Chapter 22: Dehydration - p. 511 24. Chapter 23: Freeze drying (lyophilization) and freeze concentration - p. 566 25. Chapter 24: Frying, baking, and roasting - p. 581 26. Chapter 25: Chemical preservation - p. 590 27. Chapter 26: Ionizing irradiation and other nonthermal preservation processes - p. 606 28. Chapter 27: Food packaging - p. 624 29. Chapter 28: Cleaning, disinfection, and sanitation - p. 641 30. Chapter 29: Elements of food plant design - p. 656 31. Appendix - p. 669 32. Index - p. 689
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. Introduction - p. xxiii 2. Chapter 1: Physical properties of food materials - p. xxxi 3. Chapter 2: Fluid flow - p. 29 4. Chapter 3: Heat and mass transfer, basic principles - p. 78 5. Chapter 4: Reaction kinetics - p. 126 6. Chapter 5: Elements of process control - p. 140 7. Chapter 6: Size reduction - p. 164 8. Chapter 7: Mixing - p. 191 9. Chapter 8: Filtration and expression - p. 217 10. Chapter 9: Centrifugation - p. 242 11. Chapter 10: Membrane processes - p. 259 12. Chapter 11: Extraction - p. 287 13. Chapter 12: Adsorption and ion exchange - p. 310 14. Chapter 13: Distillation - p. 327 15. Chapter 14: Crystallization and dissolution - p. 351 16. Chapter 15: Extrusion - p. 371 17. Chapter 16: Spoilage and preservation of foods - p. 394 18. Chapter 17: Thermal processing - p. 398 19. Chapter 18: Thermal processes, methods, and equipment - p. 420 20. Chapter 19: Refrigeration—Chilling and freezing - p. 438 21. Chapter 20: Refrigeration—Equipment and methods - p. 461 22. Chapter 21: Evaporation - p. 479 23. Chapter 22: Dehydration - p. 511 24. Chapter 23: Freeze drying (lyophilization) and freeze concentration - p. 566 25. Chapter 24: Frying, baking, and roasting - p. 581 26. Chapter 25: Chemical preservation - p. 590 27. Chapter 26: Ionizing irradiation and other nonthermal preservation processes - p. 606 28. Chapter 27: Food packaging - p. 624 29. Chapter 28: Cleaning, disinfection, and sanitation - p. 641 30. Chapter 29: Elements of food plant design - p. 656 31. Appendix - p. 669 32. Index - p. 689
