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Food Process Engineering and Technology [NOOK Book]

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 introduction of 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
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Food Process Engineering and Technology

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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 introduction of 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 Technion, MIT and the Ecole Nationale Superieure des Industries Agro-alimentaires (ENSIA) in Massy, France, as well as his 40 years of experience as a practicing food engineer.
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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: 9780124159860
  • Publisher: Elsevier Science
  • Publication date: 6/8/2013
  • Series: Food Science and Technology
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 2
  • Pages: 720
  • File size: 9 MB

Table of Contents

Introduction Food is life 1

1 Physical properties of food materials 7

2 Fluid flow 27

3 Heat and mass transfer, basic principles 69

4 Reaction kinetics 115

5 Elements of process control 129

6 Size reduction 153

7 Mixing 175

8 Filtration 195

9 Centrifugation 217

10 Membrane processes 233

11 Extraction 259

12 Adsorption and ion exchange 279

13 Distillation 295

14 Crystallization and dissolution 317

15 Extrusion 333

16 Spoilage and preservation of foods 351

17 Thermal processing 355

18 Thermal processes, methods and equipment 375

19 Refrigeration, chilling and freezing 391

20 Refrigeration, equipment and methods 413

21 Evaporation 429

22 Dehydration 459

23 Freeze drying (lyophilization) and freeze concentration 511

24 Frying, baking, roasting 525

25 Ionizing irradiation and other non-thermal preservation processes 533

26 Food packaging 545

27 Cleaning, disinfection, sanitation 561

Appendix 575

Index 593

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