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
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