Book description
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.
Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.
Highlights of the book include:
- Dimensional analysis and similarities
- Physicochemistry of food systems
- Heat and mass transfer in food
- Food rheology
- Physical properties
- Water activity
- Thermal processing
- Chilling and freezing
- Evaporation
- Dehydration
- Extensive examples, problems, and solutions
Table of contents
- Front Cover (1/2)
- Front Cover (2/2)
- Contents (1/3)
- Contents (2/3)
- Contents (3/3)
- Preface
- Acknowledgments
- Authors
- Chapter 1: Introduction to Unit Operations : Fundamental Concepts (1/2)
- Chapter 1: Introduction to Unit Operations : Fundamental Concepts (2/2)
- Chapter 2: Unit Systems, Dimensional Analysis, and Similarities (1/5)
- Chapter 2: Unit Systems, Dimensional Analysis, and Similarities (2/5)
- Chapter 2: Unit Systems, Dimensional Analysis, and Similarities (3/5)
- Chapter 2: Unit Systems, Dimensional Analysis, and Similarities (4/5)
- Chapter 2: Unit Systems, Dimensional Analysis, and Similarities (5/5)
- Chapter 3: Introduction to Transport Phenomena (1/2)
- Chapter 3: Introduction to Transport Phenomena (2/2)
- Chapter 4: Momentum, Energy, and Mass Transfer (1/2)
- Chapter 4: Momentum, Energy, and Mass Transfer (2/2)
- Chapter 5: Macroscopic Balances (1/5)
- Chapter 5: Macroscopic Balances (2/5)
- Chapter 5: Macroscopic Balances (3/5)
- Chapter 5: Macroscopic Balances (4/5)
- Chapter 5: Macroscopic Balances (5/5)
- Chapter 6: Physicochemistry of Food Systems (1/5)
- Chapter 6: Physicochemistry of Food Systems (2/5)
- Chapter 6: Physicochemistry of Food Systems (3/5)
- Chapter 6: Physicochemistry of Food Systems (4/5)
- Chapter 6: Physicochemistry of Food Systems (5/5)
- Chapter 7: Mass Transfer (1/6)
- Chapter 7: Mass Transfer (2/6)
- Chapter 7: Mass Transfer (3/6)
- Chapter 7: Mass Transfer (4/6)
- Chapter 7: Mass Transfer (5/6)
- Chapter 7: Mass Transfer (6/6)
- Chapter 8: Air–Water Interactions (1/4)
- Chapter 8: Air–Water Interactions (2/4)
- Chapter 8: Air–Water Interactions (3/4)
- Chapter 8: Air–Water Interactions (4/4)
- Chapter 9: Water Activity (1/5)
- Chapter 9: Water Activity (2/5)
- Chapter 9: Water Activity (3/5)
- Chapter 9: Water Activity (4/5)
- Chapter 9: Water Activity (5/5)
- Chapter 10: Mechanical Properties : Structural and Geometric Properties (1/2)
- Chapter 10: Mechanical Properties : Structural and Geometric Properties (2/2)
- Chapter 11: Thermal Properties of Foods (1/2)
- Chapter 11: Thermal Properties of Foods (2/2)
- Chapter 12: Optical Properties of Foods (1/4)
- Chapter 12: Optical Properties of Foods (2/4)
- Chapter 12: Optical Properties of Foods (3/4)
- Chapter 12: Optical Properties of Foods (4/4)
- Chapter 13: Rheology of Food Products (1/10)
- Chapter 13: Rheology of Food Products (2/10)
- Chapter 13: Rheology of Food Products (3/10)
- Chapter 13: Rheology of Food Products (4/10)
- Chapter 13: Rheology of Food Products (5/10)
- Chapter 13: Rheology of Food Products (6/10)
- Chapter 13: Rheology of Food Products (7/10)
- Chapter 13: Rheology of Food Products (8/10)
- Chapter 13: Rheology of Food Products (9/10)
- Chapter 13: Rheology of Food Products (10/10)
- Chapter 14: Electrical Properties of Foods (1/2)
- Chapter 14: Electrical Properties of Foods (2/2)
- Chapter 15: Physical and Chemical Properties of Food Powders (1/6)
- Chapter 15: Physical and Chemical Properties of Food Powders (2/6)
- Chapter 15: Physical and Chemical Properties of Food Powders (3/6)
- Chapter 15: Physical and Chemical Properties of Food Powders (4/6)
- Chapter 15: Physical and Chemical Properties of Food Powders (5/6)
- Chapter 15: Physical and Chemical Properties of Food Powders (6/6)
- Chapter 16: Heat Transfer by Conduction (1/9)
- Chapter 16: Heat Transfer by Conduction (2/9)
- Chapter 16: Heat Transfer by Conduction (3/9)
- Chapter 16: Heat Transfer by Conduction (4/9)
- Chapter 16: Heat Transfer by Conduction (5/9)
- Chapter 16: Heat Transfer by Conduction (6/9)
- Chapter 16: Heat Transfer by Conduction (7/9)
- Chapter 16: Heat Transfer by Conduction (8/9)
- Chapter 16: Heat Transfer by Conduction (9/9)
- Chapter 17: Heat Transfer by Convection (1/17)
- Chapter 17: Heat Transfer by Convection (2/17)
- Chapter 17: Heat Transfer by Convection (3/17)
- Chapter 17: Heat Transfer by Convection (4/17)
- Chapter 17: Heat Transfer by Convection (5/17)
- Chapter 17: Heat Transfer by Convection (6/17)
- Chapter 17: Heat Transfer by Convection (7/17)
- Chapter 17: Heat Transfer by Convection (8/17)
- Chapter 17: Heat Transfer by Convection (9/17)
- Chapter 17: Heat Transfer by Convection (10/17)
- Chapter 17: Heat Transfer by Convection (11/17)
- Chapter 17: Heat Transfer by Convection (12/17)
- Chapter 17: Heat Transfer by Convection (13/17)
- Chapter 17: Heat Transfer by Convection (14/17)
- Chapter 17: Heat Transfer by Convection (15/17)
- Chapter 17: Heat Transfer by Convection (16/17)
- Chapter 17: Heat Transfer by Convection (17/17)
- Chapter 18: Heat Transfer by Radiation (1/4)
- Chapter 18: Heat Transfer by Radiation (2/4)
- Chapter 18: Heat Transfer by Radiation (3/4)
- Chapter 18: Heat Transfer by Radiation (4/4)
- Chapter 19: Refrigeration : Chilling and Freezing (1/8)
- Chapter 19: Refrigeration : Chilling and Freezing (2/8)
- Chapter 19: Refrigeration : Chilling and Freezing (3/8)
- Chapter 19: Refrigeration : Chilling and Freezing (4/8)
- Chapter 19: Refrigeration : Chilling and Freezing (5/8)
- Chapter 19: Refrigeration : Chilling and Freezing (6/8)
- Chapter 19: Refrigeration : Chilling and Freezing (7/8)
- Chapter 19: Refrigeration : Chilling and Freezing (8/8)
- Chapter 20: Thermal Processing of Foods (1/8)
- Chapter 20: Thermal Processing of Foods (2/8)
- Chapter 20: Thermal Processing of Foods (3/8)
- Chapter 20: Thermal Processing of Foods (4/8)
- Chapter 20: Thermal Processing of Foods (5/8)
- Chapter 20: Thermal Processing of Foods (6/8)
- Chapter 20: Thermal Processing of Foods (7/8)
- Chapter 20: Thermal Processing of Foods (8/8)
- Chapter 21: Emerging Technologies in Food Processing (1/6)
- Chapter 21: Emerging Technologies in Food Processing (2/6)
- Chapter 21: Emerging Technologies in Food Processing (3/6)
- Chapter 21: Emerging Technologies in Food Processing (4/6)
- Chapter 21: Emerging Technologies in Food Processing (5/6)
- Chapter 21: Emerging Technologies in Food Processing (6/6)
- Chapter 22: Concentration (1/10)
- Chapter 22: Concentration (2/10)
- Chapter 22: Concentration (3/10)
- Chapter 22: Concentration (4/10)
- Chapter 22: Concentration (5/10)
- Chapter 22: Concentration (6/10)
- Chapter 22: Concentration (7/10)
- Chapter 22: Concentration (8/10)
- Chapter 22: Concentration (9/10)
- Chapter 22: Concentration (10/10)
- Chapter 23: Dehydration (1/9)
- Chapter 23: Dehydration (2/9)
- Chapter 23: Dehydration (3/9)
- Chapter 23: Dehydration (4/9)
- Chapter 23: Dehydration (5/9)
- Chapter 23: Dehydration (6/9)
- Chapter 23: Dehydration (7/9)
- Chapter 23: Dehydration (8/9)
- Chapter 23: Dehydration (9/9)
- Chapter 24: Hygienic Design of Food Processes (1/2)
- Chapter 24: Hygienic Design of Food Processes (2/2)
- Chapter 25: Packaging of Foods (1/2)
- Chapter 25: Packaging of Foods (2/2)
- Appendix (1/6)
- Appendix (2/6)
- Appendix (3/6)
- Appendix (4/6)
- Appendix (5/6)
- Appendix (6/6)
- References (1/4)
- References (2/4)
- References (3/4)
- References (4/4)
- Back Cover
Product information
- Title: Introduction to Food Process Engineering
- Author(s):
- Release date: April 2014
- Publisher(s): CRC Press
- ISBN: 9781482219661
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