Handbook of Food Processing Equipment (Paperback, Softcover reprint of the original 2nd ed. 2016)

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Food Engineering Series
Release date:	March 2018
First published:	2016
Authors:	George Saravacos • Athanasios E. Kostaropoulos
Dimensions:	235 x 155 x 46mm (L x W x T)
Format:	Paperback
Pages:	775
Edition:	Softcover reprint of the original 2nd ed. 2016
ISBN-13:	978-3-319-79720-5
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Food & Drink > General cookery > General
LSN:	3-319-79720-4
Barcode:	9783319797205

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