The recent years have been particularly productive in food engineering research, producing a very large volume of publication in this area. 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. The third edition, fully updated with adequate review of recent research and development in the area, features the following major changes: A new full chapter on elements of food plant designThe chapter on fluid flow will contain an introductory section on the elements of classical fluid mechanicsThe chapter on non-thermal processes is re-written and expandedRelatively recent technologies such as freeze concentration, osmotic dehydration, active packaging etc. are being discussed in more detail Strong emphasis on the relationship between engineering and product quality/safetyLinks theory and practiceConsiders topics in light of factors such as cost and environmental issuesFully updated with adequate review of recent research and development in the areaNew full chapter on elements of food plant designChapter on fluid flow now with an introductory section on the elements of classical fluid mechanicsChapter on non-thermal processes fully re-written and expandedRecent technologies such as freeze concentration, osmotic dehydration, active packaging etc. are being discussed in more detail INDICE: 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 Freezed Concentration 24. Frying, Baking, Roasting 25. Ionizing Irradiation and other Non-thermal Preservation Processes 26. Food Packaging 27. Cleaning, Disinfection, Sanitation
- ISBN: 978-0-12-812018-7
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 760
- Fecha Publicación: 01/03/2018
- Nº Volúmenes: 1
- Idioma: Inglés