The last thirty years have seen the establishment of Food Engineering both asan 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. It provides strong emphasis on the relationship between engineering and product quality/safety. It links theory and practice. It considers topics in light of factors such as cost and environmental issues. INDICE: Part I: Fundamentals Physical properties of food materials Fluid flow and material transport Heat and mass transfer Reaction kinetics Elements of process control Part II: Transformation Processes Size reduction Mixing Mechanical separation operations Membrane processes Diffusion-driven separation processes Extrusion Part III: Preservation Processes Spoilage and preservation of foods Thermal processing of foods Refrigeration and freezing Evaporation Dehydration Freeze-drying Other preservation processes Cleaning operations Packaging.
- ISBN: 978-0-12-373660-4
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 605
- Fecha Publicación: 01/11/2008
- Nº Volúmenes: 1
- Idioma: Inglés