Handbook of Food Engineering,
by Dennis Heldman and Daryl Lund
Publisher: CRC Press
Edition: 2nd., 2007
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost.
Handbook of Food Engineering, Second Edition assembles the most recent information needed for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of changes in food components during processing. It highlights the use of these properties and constants in process design. Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients, Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications, Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion, Contains an appendix with tables and figures containing property data, Presents important topics in packaging, cleaning, and sanitation. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other foodsciences.