Food Process Engineering and Technology

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.

• 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

Autorentext

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.

Inhalt

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