Ahmed J., Rahman M.S. Handbook of Food Process Design

Wiley-Blackwell, 2012. — 1533 p.The book contains 46 chapters in two volumes, with chapters grouped according to their similar subject matter. Chapters 1 – 12 are devoted to the basic principles, starting with units and dimensions, moving on to thermodynamics and reaction kinetics pertaining to foods, and followed by sensors and instrumentation involved in process automation. The handbook is well balanced by its coverage of unit operations involved in conventional and novel processing technologies to be used by the food industry.
Each chapter is intended to provide concise up - to - date descriptions of fundamentals, applications, solved problems, and methods of cost analysis. Chapters 13 – 18 cover heating and cooling systems used in food processing, including pasteurization, sterilization, refrigeration, and freezing. Drying is considered one of the most successful unit operations used in the food industry. Process design related to the drying of food materials is covered in Chapters 19–22.
Some important process designs, such as crystallization, extrusion, aseptic processing, baking, and frying, are well discussed in Chapters 23 – 28 . Chapters 29 – 32 cover mechanical operations related to food process industries, including mixing/agitation, size reduction, and extraction and leaching processes. Chapters 33 – 40 focus on novel process designs, including pulsed light, ultrasound, ohmic heating, pulsed electric fi eld, high pressure, and irradiation. Food packaging is discussed in Chapters 41 – 44, while quality systems and cost analysis are covered in Chapters 45 and 46.