Food Process Engineering and Technology

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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.

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Title Statements

Full title :Food Process Engineering and Technology / Zeki Berk.

Summary

Edition Statements

Publication Date:2013.
Edition:2. ed

Publication Statements

Publisher(s):Academic Press
Place of Publication:London
Language:eng
Publication Date:2013.

The Physical Object

Description:1 online resource (online resource (xxix, 690 s.)) : : illustrations

Edition Identifiers

oclc:ocn941133379
Dewey Decimal:664

Physical properties of food materials -- Fluid flow -- Heat and mass transfer: basic principles -- Reaction kinetics -- Elements of process control -- Size reduction -- Mixing -- Filtration and expression -- Centrifugation -- Membrane processes -- Extraction -- Adsorption and ion exchange -- Distillation -- Crystallization and dissolution -- Extrusion -- Spoilage and preservation of foods -- Thermal processing -- Thermal processes, methods and equipment -- Refrigeration: chilling and freezing -- Refrigeration: equipment and methods -- Evaporation -- Dehydration -- Freeze drying (lyophilization) and freeze concentration -- Frying, baking, roasting -- Chemical preservation -- Ionizing irradiation and other non-thermal preservation processes -- Food packaging -- Cleaning, disinfection, sanitation -- Appendix.