Food Process Engineering and Technology, 2nd Edition

  • Published By:
  • ISBN-10: 0124159869
  • ISBN-13: 9780124159860
  • DDC: 664
  • Grade Level Range: College Freshman - College Senior
  • 720 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
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 and Expression.
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 Freeze Concentration.
24: Frying, Baking, Roasting.
25: Chemical Preservation.
26: Ionizing Irradiation and Other Non-Thermal Preservation Processes.
27: Food Packaging.
28: Cleaning, Disinfection, Sanitation.
Food Science and Technology: International Series List.