Food Process Engineering and Technology

Food Process Engineering and Technology, 2nd Edition

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


Academic Press



235 X 191

Comprehensive coverage of food science engineering and technology

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USD 149.95

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


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.


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"

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 Freeze Concentration
24. Frying, Baking, Roasting
25. Chemical Preservation
26. Ionizing Irradiation and other Non-Thermal Preservation
27. Food Packaging
28. Cleaning, Disinfection, Sanitation

Appendices: Tables and Figures

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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