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Food Process Engineering and Technology

Edited by Zeki Berk 
Academic Press  Septembser 2008  



Hardcover  624 pp  ISBN 9780123736604      £63.00
  • 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

The last thirty 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.

Of interest to students and professionals in food engineering and food science and technology

Contents

Introduction-";Food is Life";

Chapter 1 Physical Properties of Food Materials
1.1 Introduction 1.2 Mechanical Properties 1.3 Thermal Properties 1.4 Electrical Properties 1.5 Structure 1.6 Water Activity 1.7 Phase Transistion Phenomena in Foods

Chapter 2 Fluid Flow
2.1 Introduction 2.2 Elements of Fluid Dynamics 2.3 Flow properties of fluids 2.4 Transportation of fluids 2.5 Flow of Particulate Solids (Powder Flow)

Chapter 3 Heat and mass transfer, Basic principles
3.1 Introduction 3.2 Basic relations in transport phenomena 3.3 Conductive Heat and Mass Transfer 3.4 Convective Heat and Mass Transfer 3.5 Unsteady State Heat and Mass Transfer 3.6 Heat Transfer by Radiation 3.7 Heat Exchangers 3.8 Microwave Heating 3.9 Ohmic Heating

Chapter 4 Reaction Kinetics
4.1 Introduction 4.2 Basic Concepts 4.3 Kinetics of Biological Processes 4.4 Residence Time and Residence Time Distribution

Chapter 5 Elements of Process Control
5.1 Introduction 5.2 Basic Concepts 5.3 Basic Control Structures 5.4 The Block Diagram 5.5 Input, Output and Process Dynamics 5.6 Control Modes (Control Algorithms) 5.7 The Physical Elements of the Control System

Chapter 6 Size Reduction
6.1 Introduction 6.2 Particle Size and Particle Size Distribution 6.3 Size Reduction of Solids, Basic Principles 6.4 Size Reduction of Solids, Equipment and Methods

Chapter 7 Mixing
7.1 Introduction 7.2 Mixing of Fluids (Blending) 7.3 Kneading 7.4 In-Flow Mixing 7.5 Mixing of Particulate Solids 7.6 Homogenization

Chapter 8 Filtration
8.1 Introduction 8.2 Depth Filtration 8.3 Surface (Barrier) Filtration 8.4 Filtration Equipment 8.5 Expression

Chapter 9 Centrifugation
9.1 Introduction 9.2 Basic Principles 9.3 Centrifuges 9.4 Cyclones

Chapter 10 Membrane Processes
10.1 Introduction 10.2 Tangential Filtration 10.3 Mass Transfer Through MF and UF Membranes 10.4 Mass Transfer in Reverse Osmosis 10.5 Membrane Systems 10.6 Membrane Processes in The Food Industry 10.7 Electrodialysis

Chapter 11 Extraction
11.1 Introduction 11.2 Solid - Liquid Extraction (Leaching) 11.3 Supercritical Fluid Extraction 11.4 Liquid-Liquid Extraction

Chapter 12 Adsorption and Ion Exchange
12.1 Introduction 12.2 Equilibrium Conditions 12.3 Batch Adsorption 12.4 Adsorption In Columns 12.5 Ion Exchange

Chapter 13 Distillation
13.1 Introduction 13.2 Vapour-Liquid Equilibrium (VLA) 13.3 Continuous Flash Distillation 13.4 Batch (Differential) Distillation 13.5 Fractional Distillation 13.6 Steam Distillation 13.7 Distillation of Wines and Spirits

Chapter 14 Crystallization and Dissolution
14.1 Introduction 14.2 Crystallization Kinetics 14. 3 Crystallization in The Food Industry 14.4 Dissolution

Chapter 15 Extrusion
15.1 Introduction 15.2 The Single - Screw Extruder 15.3 Twin-Screw Extruders 15.4 Effect on Foods 15.5 Food Applications of Extrusion

Chapter 16 Spoilage and Preservation of Foods
16.1 Mechanisms of Food Spoilage 16.2 Food Preservation Processes 16.3 Combined Processes (The ";Hurdle Effect";) 16.4 Packaging

Chapter 17 Thermal Processing
17.1 Introduction 17.2 The Kinetics of Thermal Inactivation of Microorganisms and Enzymes 17.3 Lethality of Thermal Processes 17.4 Optimization of Thermal Processes With Respect To Quality 17.5 Heat Transfer Considerations in Thermal Processing

Chapter 18 Thermal Processes, Methods and Equipment
18.1 Introduction 18.2 Thermal Processing In Hermetically Closed Containers 18.3 Thermal Processing In Bulk, Before Packaging

Chapter 19 Refrigeration, Chilling and Freezing
19.1 Introduction 19.2 Effect of Temperature on Food Spoilage 19.3 Freezing

Chapter 20 Refrigeration, Equipment and Methods
20.1 Sources of Refrigeration 20.2 Cold Storage and Refrigerated Transport 20.3 Chillers and Freezers

Chapter 21 Evaporation
21.1 Introduction 21.2 Material and Energy Balance 21.3 Heat Transfer 21.4 Energy Management 21.5 Condensers 21.6 Evaporators In The Food Industry 21.7 Effect of Evaporation on Food Quality

Chapter 22 Dehydration
22.1 Introduction 22.2 Thermodynamics of Moist Air (Psychrometry) 22.3 Convective Drying (Air Drying) 22.4 Drying Under Varying External Conditions 22.5 Conductive (Boiling) Drying 22.6 Dryers in The Food Processing Industry 22.7 Issues in Food Drying Technology 22.8 Energy Consumption in Drying 22.9 Osmotic Dehydration

Chapter 23 Freeze-Drying (Lyophilization) and Freeze Concentration
23.1 Introduction 23.2 Sublimation of Water 23.3 Heat and Mass Transfer in Freeze Drying 23.4 Freeze Drying, in Practice 23.5 Freeze Concentration

Chapter 24 Frying, Baking, Roasting
24.1 Introduction 24.2 Frying 24.3 Baking and Roasting

Chapter 25 Ionizing Irradiation and Other Non-Thermal Preservation Processes
25.1 Preservation by Ionizing Radiations 25.2 High Hydrostatic Pressure Preservation 25.3 Pulsed Electric Fields (PEF) 25.4 Pulsed Intense Light

Chapter 26 Food Packaging
26.1 Introduction 26.2 Packaging Materials 26.3 The Atmosphere in the Package 26.4 Environmental Issues Chapter 27. Cleaning, Disinfection, Sanitation
27.1 Introduction 27.2 Cleaning Kinetics and Mechanisms 27.3 Kinetics of Disinfection 27.4 Cleaning of Raw Materials 27.5 Cleaning of Plants and Equipment 27.6 Cleaning of Packages 27.7 Odour Abatement

Appendix

To find similar publications, click on a keyword below:
Academic Press : drying : engineering : food science : lyophilisation : process engineering : refrigeration

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