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Elsevier

Food Process Engineering and Technology

  • 3rd Edition - February 13, 2018
  • Latest edition
  • Author: Zeki Berk
  • Language: English

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers… Read more

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Description

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.

Key features

  • 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

Readership

Students and professionals in food engineering and food science and technology

Table of contents

1. Physical Properties of Food Materials2. Fluid Flow3. Heat and Mass Transfer, Basic Principles4. Reaction Kinetics5. Elements of Process Control6. Size Reduction7. Mixing8. Filtration9. Centrifugation10. Membrane Processes11. Extraction12. Adsorption and Ion Exchange13. Distillation14. Crystallization and Dissolution15. Extrusion16. Spoilage and Preservation of Foods17. Thermal Processing18. Thermal Processes, Methods and Equipment19. Refrigeration, Chilling and Freezing20. Refrigeration, Equipment and Methods21. Evaporation22. Dehydration23. Freeze-Drying (Lyophilization) and Freezed Concentration24. Frying, Baking, Roasting25. Ionizing Irradiation and other Non-thermal Preservation Processes26. Food Packaging27. Cleaning, Disinfection, Sanitation

Product details

  • Edition: 3
  • Latest edition
  • Published: February 16, 2018
  • Language: English

About the author

ZB

Zeki Berk

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
Affiliations and expertise
Technion, Israel Institute of Technology, Haifa

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