Heldman D.R., Lund D.B. (eds.) Handbook of Food Engineering

2nd edition. — CRC Press, Taylor & Francis Group, 2007. — 1012 p.The primary mission of the second edition of the Handbook of Food Engineering is the same as the first. The most recent information needed for efficient design and development of processes used in the manufacturing of food products has been assembled, along with the traditional background on these processes. The audience for this handbook includes three groups: (1) practicing engineers in the food and related industries, (2) the student preparing for a career as a food engineer, and (3) other scientists and technologists seeking information about processes and the information needed in design and development of these processes. For the practicing engineer, the handbook assembles information needed for the design and development of a given process. For the student, the handbook becomes the primary reference needed to supplement textbooks used in the teaching of process design and development concepts. Other scientists and technologists should use the handbook to locate important information and physical data related to foods and food ingredients.
As in the first edition, the handbook assembles the most recent information on thermophysical properties of foods, rate constants about changes in food components during a process, and illustrations of the use of these properties and constants in process design. Researchers will be able to use the information as a guide in establishing the direction of future research on thermophysical properties and rate constants. In this edition, an appendix has been created to assemble tables and figures containing property data needed for the design of processes described in various chapters of the handbook.
Although the first three chapters focus primarily on properties of food and food ingredients, the chapters that follow are organized according to traditional unit operations associated with the manufacturing of foods. Two key chapters cover the basic concepts of transport and storage of liquids and solids, and the heating and cooling of foods and food ingredients. An additional background chapter focuses on basic concepts of mass transfer in foods. More specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion are discussed and analyzed in separate chapters. The chapter on membrane processes deals with liquid food concentration but provides the basis for other applications of membranes in food processing. The final chapters of the handbook cover the important topics of packaging and cleaning and sanitation.