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Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering

Paperback

Series: Food Science Text

Technology & EngineeringBiologyChemistry

Currently unavailable to order

ISBN10: 1441939660
ISBN13: 9781441939661
Publisher: Springer
Published: Nov 19 2010
Pages: 570
Weight: 2.26
Height: 1.21 Width: 7.00 Depth: 10.00
Language: English

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.

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