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Introduction to Food Engineering (Hardcover)
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Introduction to Food Engineering (Hardcover)
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Food engineering is the application of engineering principles to
the storage, processing and distribution of food materials and
their bio-products. In today's world, food production is a
significant issue and Food Engineers play an important role in
addressing that. Food engineering applies engineering principles to
food processing equipment. Food that is grown or processed must
follow strict safety health and standards to ensure they are safe
and that people do not get sick (or worse) from consuming produced
food. In the development of food engineering, one of the many
challenges is to employ modern tools, technology, and knowledge,
such as computational materials science and nanotechnology, to
develop new products and processes. Simultaneously, improving
quality, safety, and security remain critical issues in food
engineering study. New packaging materials and techniques are being
developed to provide more protection to foods, and novel
preservation technology is emerging. Additionally, process control
and automation regularly appear among the top priorities identified
in food engineering. Advanced monitoring and control systems are
developed to facilitate automation and flexible food manufacturing.
Furthermore, energy saving and minimization of environmental
problems continue to be important food engineering issues, and
significant progress is being made in waste management, efficient
utilization of energy, and reduction of effluents and emissions in
food production. Food Engineers control the health and safety of
food production by designing and operating food processing plants.
They also involve themselves in waste management and the genetic
modification of foods. This Text will present a comprehensive
overview of engineering principles and concepts to handle, store,
process, package, and distribute food and related products. Readers
will study the concepts of food refrigeration, freezing, thermal
processing, drying, and other food operations.
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