Food Engineering Handbook: Food Process Engineering 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 book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:
- Discusses size reduction, mixing, emulsion, and encapsulation
- Provides case studies of solid–liquid and supercritical fluid extraction
- Explores fermentation, enzymes, fluidized-bed drying, and more
Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Table of Contents
Membrane Separation; Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli
Size Reduction; Constantina Tzia and Virginia Giannou
Centrifugation–Filtration; T. Varzakas
Crystallization; T. Varzakas
Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia
Solid–Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia
Supercritical Fluid Extraction; Epaminondas Voutsas
Chilling and Freezing; M. Giannakourou and V. Giannou
Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida
Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki
Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas
Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar
Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia
Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez
New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis
Theodoros Varzakas received a bachelor’s degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety.
Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia’s work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.