Handbook of Food Engineering Practice: 1st Edition (Hardback) book cover

Handbook of Food Engineering Practice

1st Edition

By Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh

CRC Press

736 pages

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Hardback: 9780849386947
pub: 1997-07-23
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Description

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.

A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.

The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Reviews

"Each chapter is replete with references to the particular subject being covered and the book is abundantly illustrated with tables, charts and lists of properties or materials associated with the particular subject under discussion."

-John J. Powers, Book Reviews

Table of Contents

Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids, James F. Steffe and R. Paul Singh

Sterilization Process Engineering, Hosahilli S. Ramaswamy and R. Paul Singh

Prediction of Freezing Time and Design of Food Freezers, Donald J. Cleland and Kenneth J. Valentas

Design and Performance Evaluation of Dryers, Guillermo H. Crapiste and Enrique Rotstein

Design and Performance Evaluation of Membrane Systems, Jatal D. Mannapperuma

Design and Performance Evaluation of Evaporation, Chin Shu Chen and Ernesto Hernandez

Material and Energy Balances, Brian E. Farkas and Daniel F. Farkas

Food Packaging Materials, Barrier Properties, and Selection, Ruben J. Hernandez

Kinetics of Food Deterioration and Shelf-Life Prediction, Petros S. Taoukis, Theodore P. Labuza, and I. Sam Saguy

Temperature Tolerance of Foods during Distribution, John Henry Wells and R. Paul Singh

Definition,Measurement, and Prediction of Thermophysical and Rheological Properties, Martin J. Urbicain and Jorge E. Lozano

Dough Processing Systems, Leon Levine and Ed Boehmer

Cost and Profitability Estimation, J. Peter Clark

Simulation and Optimization, Enrique Rotstein, Julius Chu, and I. Sam Saguy

CIP Sanitary Process Design, Dale A. Seiberling

Process Control, David Bresnahan

Food Chemistry for Engineers, Joseph J. Warthesan and Martha R. Meuhlenkamp

Index

Catalog no. 8694, 1998, 736 pp.,

ISBN: 0-8493-8694-2

$134.95 / £90.00

Short TOC

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science