Food Process Engineering and Technology

by Berk, Zeki

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Title Statements

Full title :Food Process Engineering and Technology.

Summary

Combining scientific depth with practical usefulness, this book serves as a tool for 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. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to increase practical application, Berk provides the basic principles common to all food processes before moving into more detailed operations of food processing. The book allows food professionals to make the best processing decisions based on product quality/safety, cost and environmental issues, and facility and technology availability. NEW TO THIS EDITION Latest information on: novel technologies, including non-thermal processing, and the potential nutritional and efficiency benefitsnanotechnology in processing and packaging"smart" packagingnew chapter on "Chemical Preservation," including fermentation processes, one of the fastest growing areas of food science30 new examples of chapter concepts, including extrusion, ohmic heating, dissolution, packaging and plant sanitationadditional process flow diagrams that illustrate operations of processes in sequence from raw materials to products and by-products.

Edition Statements

Publication Date:July 2013
Edition:2nd ed

Publication Statements

Publisher(s):Academic Press [Imprint], Elsevier Science & Technology Books
Place of Publication:San Diego
Language:eng
Publication Date:July 2013

The Physical Object

Description:1 online resource (720 pages).

Edition Identifiers

ISBN:9780124159235, 0124159230
oclc:ocn858096868
LC Classification:TP373
Dewey Decimal:664

Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction

1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels

2.2.3.3 Laminar fluid flow around immersed par…