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.
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
