Food Process Engineering and Technology, 3E

1. Physical Properties of Food Materials
2. Fluid Flow
3. Heat and Mass Transfer, Basic Principles
4. Reaction Kinetics
5. Elements of Process Control
6. Size Reduction
7. Mixing
8. Filtration
9. Centrifugation
10. Membrane Processes
11. Extraction
12. Adsorption and Ion Exchange
13. Distillation
14. Crystallization and Dissolution
15. Extrusion
16. Spoilage and Preservation of Foods
17. Thermal Processing
18. Thermal Processes, Methods and Equipment
19. Refrigeration, Chilling and Freezing
20. Refrigeration, Equipment and Methods
21. Evaporation
22. Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
24. Frying, Baking, Roasting
25. Ionizing Irradiation and other Non-thermal Preservation Processes
26. Food Packaging
27. Cleaning, Disinfection, Sanitation

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

• Provides a strong emphasis on the relationship between engineering and product quality/safety
• Considers cost and environmental factors
• Presents a fully updated, adequate review of recent research and developments in the area
• Includes a new, full chapter on elements of food plant design
• Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Students and professionals in food engineering and food science and technology