Fundamentals of Food Process Engineering

3rd edition
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.

The new edition incorporates computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation and evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry are reflected in new sections on non-thermal methods for microbial inactivation, sterilization of fluids containing particulates, non-CFC refrigerants and their thermodynamic properties, vapor induced puffing for producing crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients.

Thoroughly updated Several new and re-organized sections Every food science student must take a food engineering class

Texte du rabat

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.

New sections reflecting the current state of technology include:

• enthalpy change calculations in freezing based on the freezing point depression

• evaporative cooling

• interpretation of pump performance curves

• determination of shape factors in heat exchange by radiation

• unsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processing

• pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foods

• high pressure processing of fluid and packaged foods

• concentration of juices

• environmentally friendly refrigerants

• modified atmosphere packaging of produce

• sorption equations for water activity of solid foods

• osmotic pressure and water activity relationships

• vacuum dehydration

• new membranes commercially available for food processing and waste treatment

• supercritical fluid extraction

Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional.

About the author

Romeo T. Toledo is a Professor and the Director of the Food Processing Research and Development Laboratory at the University of Georgia Athens' Department of Food Science and Technology.

Contenu
Review of Mathematical Principles and Applications in Food Processing.- Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Extraction.