This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.
"The great benefit to the reader is the inclusion of newer concepts and developments in the overview of the topics. True to its name, the book covers design, evaluation, and application aspects that are difficult, if not impossible, to find in other publications. . .It is an excellent up-to-the-minute reference book on the chosen subject. Dr. Rakesh Singh has performed a useful service to the academic and food industry personnel to whom this book is mainly directed."
--Norman Lodge, HortResearch, in Food Technology in New Zealand
Electrically Assisted Membrane Separation Processes Review and Advances in Apple Juice Processing An Appraisal of the Characteristics of Food Mixing An Economical Method for the Dispersion of Powders into Liquids Hygienic Design and Evaluation of a NIMIX Mixer for Particulate Suspension Duties Design Considerations in Aseptic Processing of Foods Flow Diversion Valve Practices in Plants Designed for Aseptic Processing Electrical Control and Monitoring Systems for an Aseptic Packaging Line Advances in High-Pressure Food Preservation Methods Recent Developments in the Commercial Applications of High-Pressure Technology in Food Processing Extruded Cereals and Snacks Current Automated Control Approaches to Twin Screw Extrusion Systems