Food Process Engineering and Technology / Edition 2

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Overview

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

• Strong emphasis on the relationship between engineering and product quality/safety
• Links theory and practice
• Considers topics in light of factors such as cost and environmental issues

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Editorial Reviews

From the Publisher
"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations…Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data."—ProtoView.com, February 2014
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Product Details

  • ISBN-13: 9780124159235
  • Publisher: Elsevier Science
  • Publication date: 7/24/2013
  • Series: Food Science and Technology Series
  • Edition description: New Edition
  • Edition number: 2
  • 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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