Handbook of Food Engineering: 2nd Edition (Hardback) book cover

Handbook of Food Engineering

2nd Edition

Edited by Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov

CRC Press

1,040 pages | 451 B/W Illus.

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pub: 2006-11-06
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As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost.

Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design.

Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised.

Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.


“Assembles information on thermophysical properties of foods, rate constants about changes in food components during a process, and illustration of the use of these properties and constants in process design. Includes chapters on rheological properties; reaction kinetics in food systems; transport and storage; heating, cooling and freezing processes; mass transfer, evaporation and freeze; membrane concentration; dehydration; extrusion; and food packaging and canning.”

— In Journal of Agricultural & food Chemistry (JAFC), July 2007

“… assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products. …comprehensive and informative … . ”

—In Food Science and Technology, Vol. 39, April 2007

"In this second edition, a major and successful effort was made to update and expand the information and data. The book is written by leading experts in the field. … no chapter fails to meet the requirements of an up-to-date and sound treatment-oriented discussion of the subject. Each university with faculty or students interested in food science should have a copy in its library."

– Hao Feng, Associate Professor of Food Engineering, University of Illinois in inform, Vol. 19, No. 5, May 2008

"The editors should be congratulated … . … full of interesting information … . it gives an excellent coverage of topics … ."

– Mike Lewis in International Journal of Dairy Technology, Vol. 61, No. 1, February 2008

Table of Contents

Rheological Properties of Foods, H. Dogan and J. L. Kokini

Reaction Kinetics in Food Systems, R. Villota and J. G. Hawkes

Phase Transitions and Transformations in Food Systems, Y. H. Roos

Transport and Storage of Food Products, M.A. Rao

Heating and Cooling Processes for Foods, R. P. Singh

Food Freezing, D. R. Heldman

Mass Transfer in Foods, B. Hallström, V. Gekas, I. Sjöholm, and A. M. Romulus

Evaporation and Freeze, K. R. Morison and R. W. Hartel

Membrane Concentration of Liquid Foods, M. Cheryan

Food Dehydration, M. R. Okos, O. Campanella, G. Narsimhan, R. K. Singh, and A. C. Weitnauer

Thermal Processing of Canned Foods, A. Teixeira

Extrusion Processes, L. Levine and R. C. Miller

Food Packaging, J. M. Krochta

Cleaning and Sanitation, E. A. Plett and A. Grasshoff

Appendix Index

Subject Categories

BISAC Subject Codes/Headings: