Food Process Engineering and Technology

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.*Strong emphasis on the relationship between engineering and product quality/safety*Links theory and practice*Considers topics in light of factors such as cost an.

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Front Cover; Food Process Engineering and Technology; Copyright Page; Contents; Introduction -- Food is Life; Chapter 1 Physical properties of food materials; 1.1 Introduction; 1.2 Mechanical properties; 1.2.1 Definitions; 1.2.2 Rheological models; 1.3 Thermal properties; 1.4 Electrical properties; 1.5 Structure; 1.6 Water activity; 1.6.1 The importance of water in foods; 1.6.2 Water activity, definition and determination; 1.6.3 Water activity: prediction; 1.6.4 Water vapor sorption isotherms; 1.6.5 Water activity: effect on food quality and stability; 1.7 Phase transition phenomena in foods

1.7.1 The glassy state in foods1.7.2 Glass transition temperature; Chapter 2 Fluid flow; 2.1 Introduction; 2.2 Elements of fluid dynamics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3a Laminar flow in a cylindrical channel (pipe or tube); 2.2.3b Laminar fluid flow on flat surfaces and channels; 2.2.3c Laminar fluid flow around immersed particles; 2.2.3d Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4a Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe)

2.2.4b Turbulent fluid flow around immersed p…