Berk Z. Food Process Engineering and Technology

3rd Edition. — Academic Press, 2018. — 744 p. — ISBN: 978-0-12-812018-7.Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.Key Features
Provides a strong emphasis on the relationship between engineering and product quality/safety
Considers cost and environmental factors
Presents a fully updated, adequate review of recent research and developments in the area
Includes a new, full chapter on elements of food plant design
Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detailReadership
Students and professionals in food engineering and food science and technologyPhysical Properties of Food Materials
Fluid Flow
Heat and Mass Transfer, Basic Principles
Reaction Kinetics
Elements of Process Control
Size Reduction
Mixing
Filtration
Centrifugation
Membrane Processes
Extraction
Adsorption and Ion Exchange
Distillation
Crystallization and Dissolution
Extrusion
Spoilage and Preservation of Foods
Thermal Processing
Thermal Processes, Methods and Equipment
Refrigeration, Chilling and Freezing
Refrigeration, Equipment and Methods
Evaporation
Dehydration
Freeze-Drying (Lyophilization) and Freezed Concentration
Frying, Baking, Roasting
Ionizing Irradiation and other Non-thermal Preservation Processes
Food Packaging
Cleaning, Disinfection, SanitationTrue PDF