Food Engineering Handbook, Two Volume Set  book cover
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Food Engineering Handbook, Two Volume Set




ISBN 9781466582262
Published December 12, 2014 by CRC Press
944 Pages - 333 B/W Illustrations

 
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Book Description

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.

Table of Contents

Food Engineering Handbook: Food Engineering Fundamentals

Series Preface
Preface
Acknowledgments
Editors
Contributors
Introduction; Theodoros Varzakas and Constantina Tzia
Mass and Energy Balances; N. Zogzas
Fundamental Notes on Chemical Thermodynamics; Petros Tzias
Heat Transfer; Ioannis K. Kookos and Nikolaos G. Stoforos
Steam Generation: Distribution; Theodoros Varzakas
Heat Exchangers; Theodoros Varzakas
Rheology in Use: A Practical Guide; Niall W.G. Young
Fluid Mechanics in Food Process Engineering; Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G.
Diffusion; Theodoros Varzakas
Absorption; Giovanni A. Escamilla García and Eleazar M. Escamilla Silva
Distillation for the Production of Fortification Spirit; Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley
Food Products Evaporation; Jorge F. Vélez-Ruiz
Food Irradiation Processing; Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz
Food Formulation; V. Giannou, Constantina Tzia, and Theodoros Varzakas
Reaction Kinetics; Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou
Index

Food Engineering Handbook: Food Process Engineering

Series Preface
Preface
Acknowledgments
Author Biographies
Contributors
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
Index

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Editor(s)

Biography

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.