Fundamentals of Food Process Engineering

This updated book is a valuable resource for graduate food engineering students and professionals, covering freezing, pumps, chemical reaction kinetic data, vacuum belt drying, accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment.

Format: Hardback
Length: 449 pages
Publication date: 20 October 2018
Publisher: Springer International Publishing AG

This revised book, written specifically for upper-level undergraduate students, serves as an excellent resource for graduate food engineering students and professionals alike. In this edition, significant additions have been made, including comprehensive sections on freezing, pumps, the utilization of chemical reaction kinetic data for thermal process optimization, and vacuum belt drying. Furthermore, new chapters have been introduced to cover accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment. Additionally, expanded coverage has been provided for other relevant topics.

The book is designed to provide a comprehensive understanding of the principles and applications of food engineering. It begins with an introduction to the basic concepts of food processing, covering topics such as heat transfer, mass transfer, and chemical reactions. The subsequent chapters delve into specific food processing techniques, including drying, freezing, heating, and cooling.

Each chapter is accompanied by detailed illustrations, equations, and examples to facilitate a better understanding of the subject matter. The book also includes a comprehensive glossary of technical terms and a list of references for further reading.

Whether you are a student pursuing a degree in food engineering or a professional seeking to advance your knowledge and skills in this field, this revised book is an invaluable resource. It offers a comprehensive and up-to-date coverage of the latest developments and advancements in food engineering, making it an essential tool for anyone interested in this field.

Weight: 1040g
Dimension: 262 x 189 x 31 (mm)
ISBN-13: 9783319900971
Edition number: 4th ed. 2018