Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.

Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re?ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci?ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving,technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving.

The new edition incorporates computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation and evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry are reflected in new sections on non-thermal methods for microbial inactivation, sterilization of fluids containing particulates, non-CFC refrigerants and their thermodynamic properties, vapor induced puffing for producing crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients.

Inhalt
Review of Mathematical Principles and Applications in Food Processing.- Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Extraction.