Food Process Engineering and Technology / Edition 2

Food Process Engineering and Technology / Edition 2

by Zeki Berk
     
 

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ISBN-10: 0124159230

ISBN-13: 9780124159235

Pub. Date: 07/24/2013

Publisher: Elsevier Science

Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics.

Beginning with a brief introductory session covering the applicable

Overview

Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics.

Beginning with a brief introductory session covering the applicable essentials, Food Process Engineering and Technology examines the relevant basics of physics, chemistry, biology, biochemistry and core engineering sciences. Focusing on their applicability to food processing, the book uses a unit structure organized into transformation processes and preservation processes.

Providing a balanced approach to understanding the range of responsibilities held by today’s food process engineers, this book is designed in view of that versatility. It is largely based on food engineering courses taught by the author at the Technion, MIT and the Ecole Nationale Superieure des Industries Agroalimentaires (ENSIA) in Massy, France, as well as his 40 years of experience as a practicing food engineer.

FEATURES:

* Engineering/design aspects illustrated with easy-to-understand numerical examples

* Application examples included with the most descriptive technology chapters to aid readers in understanding aspects of the design

* Individual chapter for process control and plant hygiene—two of the most important areas of food plant engineering

Product Details

ISBN-13:
9780124159235
Publisher:
Elsevier Science
Publication date:
07/24/2013
Series:
Food Science and Technology Series
Edition description:
New Edition
Pages:
720
Product dimensions:
9.30(w) x 7.70(h) x 1.60(d)

Table of Contents

Introduction-"Food is Life"

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 Freeze Concentration 24. Frying, Baking, Roasting 25. Chemical Preservation 26. Ionizing Irradiation and other Non-Thermal Preservation 27. Food Packaging 28. Cleaning, Disinfection, Sanitation

Appendices: Tables and Figures

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