The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with "what-if� analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.
Table of Contents
1. Introduction 2. Fluid Flow in Food Processing 3. Resource Sustainability 4. Heat Transfer in Food Processing 5. Preservation Processes 6. Refrigeration 7. Food Freezing 8. Evaporation 9. Psychrometrics 10. Mass Transfer 11. Membrane Separation 12. Dehydration 13. Supplemental Processes 14. Extrusion Processes for Foods 15. Packaging Concepts 16. Cleaning and Sanitation Operations
