Food Engineering Handbook, Two Volume Set

ISBN-13: 9781466582262 / Angielski / Twarda / 2014 / 944 str.

Theodoros Varzakas; Constantina Tzia

Opis

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:

• Explains the interactions between different food constituents that might lead to changes in food properties
• Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
• Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation
• Provides case studies of solid liquid and supercritical fluid extraction and food behaviors
• Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today."

Spis treści

Food Engineering Handbook: Food Engineering Fundamentals. Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics. Food Engineering Handbook: Food Process Engineering. Membrane Separation. Size Reduction. Centrifugation–Filtration. Crystallization. Mixing Emulsions. Solid–Liquid Extraction. Supercritical Fluid Extraction. Chilling and Freezing. Drying of Foods. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain. Fermentation and Enzymes. Fluid and Species Transfer in Food Biopolymers. Encapsulation of Food Ingredients: Agents and Techniques. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies. New/Innovative Technologies.