Food Process Engineering and Technology
eBook - ePub

Food Process Engineering and Technology

  1. 742 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Process Engineering and Technology

Book details
Table of contents
Citations

About This Book

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

  • Provides a strong emphasis on the relationship between engineering and product quality/safety
  • Considers cost and environmental factors
  • Presents a fully updated, adequate review of recent research and developments in the area
  • Includes a new, full chapter on elements of food plant design
  • Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

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Yes, you can access Food Process Engineering and Technology by Zeki Berk in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2018
ISBN
9780128120545
Edition
3
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Dedication
  6. Introduction
  7. Chapter 1: Physical properties of food materials
  8. Chapter 2: Fluid flow
  9. Chapter 3: Heat and mass transfer, basic principles
  10. Chapter 4: Reaction kinetics
  11. Chapter 5: Elements of process control
  12. Chapter 6: Size reduction
  13. Chapter 7: Mixing
  14. Chapter 8: Filtration and expression
  15. Chapter 9: Centrifugation
  16. Chapter 10: Membrane processes
  17. Chapter 11: Extraction
  18. Chapter 12: Adsorption and ion exchange
  19. Chapter 13: Distillation
  20. Chapter 14: Crystallization and dissolution
  21. Chapter 15: Extrusion
  22. Chapter 16: Spoilage and preservation of foods
  23. Chapter 17: Thermal processing
  24. Chapter 18: Thermal processes, methods, and equipment
  25. Chapter 19: Refrigeration—Chilling and freezing
  26. Chapter 20: Refrigeration—Equipment and methods
  27. Chapter 21: Evaporation
  28. Chapter 22: Dehydration
  29. Chapter 23: Freeze drying (lyophilization) and freeze concentration
  30. Chapter 24: Frying, baking, and roasting
  31. Chapter 25: Chemical preservation
  32. Chapter 26: Ionizing irradiation and other nonthermal preservation processes
  33. Chapter 27: Food packaging
  34. Chapter 28: Cleaning, disinfection, and sanitation
  35. Chapter 29: Elements of food plant design
  36. Appendix
  37. Index