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Food Process Engineering and Technology
 
 

Food Process Engineering and Technology, 2nd Edition

 
Food Process Engineering and Technology, 2nd Edition,Zeki Berk,ISBN9780124159235
 
 
 

  

Academic Press

9780124159235

9780124159860

720

235 X 191

Comprehensive coverage of food science engineering and technology

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Key Features

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues

Description

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.

Readership

Students and professionals in food engineering and food science and technology

Zeki Berk

Affiliations and Expertise

Technion, Israel Institute of Technology, Haifa

Food Process Engineering and Technology, 2nd Edition

Introduction-""Food is Life""

CHAPTER 1

Physical Properties of Food Materials

1.1 Introduction

1.2 Mechanical Properties

1.3 Thermal Properties

1.4 Electrical Properties

1.5 Structure

1.6 Water Activity

1.7 Phase Transistion Phenomena in Foods

CHAPTER 2

Fluid Flow

2.1 Introduction

2.2 Elements of Fluid Dynamics

2.3 Flow properties of fluids

2.4 Transportation of fluids

2.5 Flownbsp;of Particulate Solids (Powder Flow)

CHAPTER 3

Heat and mass transfer, Basic principles

3.1 Introduction

3.2 Basic relations in transport phenomena

3.3 Conductive Heat and Mass Transfer

3.4 Convective Heat and Mass Transfer

3.5 Unsteady State Heat and Mass Transfer

3.6 Heat Transfer by Radiation

3.7 Heat Exchangers

3.8 Microwave Heating

3.9 Ohmic Heating

CHAPTER 4

REACTION KINETICS

4.1 INTRODUCTION

4.2 BASIC CONCEPTS

4.3 KINETICS OF BIOLOGICAL PROCESSES

4.4 RESIDENCE TIME AND RESIDENCE TIME DISTRIBUTION

CHAPTER 5

ELEMENTS OF PROCESS CONTROL

5.1 INTRODUCTION

5.2 BASIC CONCEPTS

5.3 BASIC CONTROL STRUCTURES

5.4 THE BLOCK DIAGRAM

5.5 INPUT, OUTPUT AND PROCESS DYNAMICS

5.6 CONTROL MODES (CONTROL ALGORITHMS)

5.7 THE PHYSICAL ELEMENTS OF THE CONTROL SYSTEM

CHAPTER 6

SIZE REDUCTION

6.1 INTRODUCTION

6.2 PARTICLE SIZE AND PARTICLE SIZE DISTRIBUTION

6.3 SIZE REDUCTION OF SOLIDS, BASIC PRINCIPLES

6.4 SIZE REDUCTION OF SOLIDS, EQUIPMENT AND METHODS

CHAPTER 7

MIXING

7.1 INTRODUCTION

7.2 MIXING OF FLUIDS (BLENDING)

7.3 KNEADING

7.4 IN-FLOW MIXING

7.5 MIXING OF PARTICULATE SOLIDS

7.6 HOMOGENIZATION

CHAPTER 8

FILTRATION

8.1 INTRODUCTION

8.2 DEPTH FILTRATION

8.3 SURFACE (BARRIER) FILTRATION

8.4 FILTRATION EQUIPMENT

8.5 EXPRESSION

CHAPTER 9

CENTRIFUGATION

9.1 INTRODUCTION

9.2 BASIC PRINCIPLES

9.3 CENTRIFUGES

9.4 CYCLONES

CHAPTER 10

MEMBRANE PROCESSES

10.1 INTRODUCTION

10.2 TANGENTIAL FILTRATION

10.3 MASS TRANSFER THROUGH MF AND UF MEMBRANES

10.4 MASS TRANSFER IN REVERSE OSMOSIS

10.5 MEMBRANE systems

10.6 MEMBRANE PROCESSES IN THE FOOD INDUSTRY

10.7 ELECTRODIALYSIS

Chapter 11

EXTRACTION

11.1 INTRODUCTION

11.2 SOLID - LIQUID EXTRACTION (LEACHING)

11.3 Supercritical fluid extraction

11.4 LIQUID-LIQUID EXTRACTION

CHAPTER 12

ADSORPTION AND ION EXCHANGE

12.1 INTRODUCTION

12.2 EQUILIBRIUM CONDITIONS

12.3 BATCH ADSORPTION

12.4 ADSORPTION IN COLUMNS

12.5 ION EXCHANGE

Chapter 13

DISTILLATION

13.1 INTRODUCTION

13.2 Vapor-liquid equilibrium (VLA)

13.3 CONTINUOUS FLASH DISTILLATION

13.4 BATCH (DIFFERENTIAL) DISTILLATION

13.5 FRACTIONAL DISTILLATION

13.6 STEAM DISTILLATION

13.7 DISTILLATION OF WINES AND SPIRITS

CHAPTER 14

CRYSTALLIZATION AND DISSOLUTION

14.1 INTRODUCTION

14.2 CRYSTALLIZATION KINETICS

14. 3 CRYSTALLIZATION IN THE FOOD INDUSTRY

14.4 DISSOLUTION

Chapter 15

EXTRUSION

15.1 INTRODUCTION

15.2 THE SINGLE - SCREW EXTRUDER

15.3 Twin-screw extruders

15.4 EFFECT ON FOODS

15.5 FOOD APPLICATIONS OF EXTRUSION

CHAPTER 16

SPOILAGE AND PRESERVATION OF FOODS

16.1 Mechanisms of food spoilage

16.2 Food preservation processes

16.3 COMBINED PROCESSES (THE ""HURDLE EFFECT"")

16.4 PACKAGING

CHAPTER 17

THERMAL PROCESSING

17.1 Introduction

17.2 The kinetics of thermal inactivation of microorganisms and enzymes

17.3 Lethality of thermal processes

17.4 Optimization of thermal processes with respect to quality

17.5 Heat transfer considerations in thermal processing

Chapter 18

THERMAL PROCESSES, METHODS AND EQUIPMENT

18.1 INTRODUCTION

18.2 Thermal processing in hermetically closed containers

18.3 THERMAL PROCESSING IN BULK, BEFORE PACKAGINGnbsp;

CHAPTER 19

REFRIGERATION, CHILLING AND FREEZING

19.1 INTRODUCTION

19.2 Effect of temperature on food spoilage

19.3 FREEZING

CHAPTER 20

REFRIGERATION, EQUIPMENT AND METHODS

20.1 SOURCES OF REFRIGERATION

20.2 COLD STORAGE AND REFRIGERATED TRANSPORT

20.3 CHILLERS AND FREEZERS

CHAPTER 21

EVAPORATION

21.1 INTRODUCTION

21.2 MATERIAL AND ENERGY BALANCE

21.3 HEAT TRANSFER

21.4 ENERGY MANAGEMENT

21.5 CONDENSERS

21.6 EVAPORATORS IN THE FOOD INDUSTRY

21.7 EFFECT OF EVAPORATION ON FOOD QUALITY

CHAPTER 22

DEHYDRATION

22.1 INTRODUCTION

22.2 THERMODYNAMICS OF MOIST AIR (PSYCHROMETRY)

22.3 CONVECTIVE DRYING (AIR DRYING)

22.4 DRYING UNDER VARYING EXTERNAL CONDITIONS

22.5 CONDUCTIVE (BOILING) DRYING

22.6 DRYERS IN THE FOOD PROCESSING INDUSTRY

22.7 ISSUES IN FOOD DRYING TECHNOLOGY

22.8 ENERGY CONSUMPTION IN DRYING

22.9 OSMOTIC DEHYDRATION

CHAPTER 23

FREEZE-DRYING (LYOPHILIZATION) AND FREEZE CONCENTRATION

23.1 INTRODUCTION

23.2 SUBLIMATION OF WATER

23.3 HEAT AND MASS TRANSFER IN FREEZE DRYING

23.4 Freeze drying, in practice

23.5 FREEZE CONCENTRATION

CHAPTER 24

FRYING, BAKING, ROASTING

24.1 INTRODUCTION

24.2 FRYING

24.3 BAKING AND ROASTING

CHAPTER 25

IONIZING IRRADIATION AND OTHER NON-THERMAL PRESERVATION PROCESSES

25.1 PRESERVATION BY IONIZING RADIATIONS

25.2 High hydrostatic pressure preservation

25.3 PULSED ELECTRIC FIELDS (PEF)

25.4 PULSED INTENSE LIGHT

Chapter 26

FOOD PACKAGING

26.1 INTRODUCTION

26.2 PACKAGING MATERIALS

26.3 THE ATMOSPHERE IN THE PACKAGE

26.4 ENVIRONMENTAL ISSUES

CHAPTER 27

CLEANING, DISINFECTION, SANITATION

27.1 INTRODUCTION

27.2 CLEANING KINETICS AND MECHANISMS

27.3 KINETICS OF DISINFECTION

27.4 CLEANING OF RAW MATERIALS

27.5 CLEANING OF PLANTS AND EQUIPMENT

27.6 CLEANING OF PACKAGES

27.7 ODOR ABATEMENT

APPENDIX

Quotes and reviews

"Berk (biotechnology & food engineering, Technion Israel Institute of Technology, Israel) presents this detailed textbook on the science and engineering of food processing. The first several chapters cover physical and thermal properties of food materials and kinetics of especially enzymatic transformations…Cost and materials efficiency is emphasized throughout, and appendices offer additional technical data."--ProtoView.com, February 2014

 
 
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