As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.
As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.
The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
1 Linear and Non-Linear Rheological Properties of Foods
Ozlem C. Duvarci, Gamze Yazar, Hulya Dogan, and Jozef L. Kokini
2 Advances in Nanotechnology of Food Materials for Food and Non-Food Applications.
Rohollah Sadeghi, Thanida Chuacharoen, Cristina M. Sabliov, Carmen I. Moraru, Mahsan Karimi, and Jozef L. Kokini
3 Reaction Kinetics in Food Systems
Ricardo Villota and James G. Hawkes
4 Phase and State Transitions and Transformations in Food Systems.
Yrjo H. Roos
5 Transport and Storage of Food Products.
M. A. Rao
6 Heating and Cooling Processes for Foods
R. Paul Singh and Gail Bornhorst
7 Food Freezing and Frozen Food Storage
Dennis R. Heldman
8 Mass Transfer in Foods
Bengt Hallstrom, Vassilis Gekas, Ingegerd Sjoholm, and Anne Marie Romulus
9 Evaporation and Freeze Concentration
Ken R. Morison and Richard W. Hartel
10 Membranes in Food Technology
11 Food Dehydration
Martin R. Okos, Osvaldo Campanella, Ganesan Narsimhan, Rakesh K. Singh, and A. C. Weitnauer
12 Thermal Processing of Canned Foods
13 Extrusion Processes
Leon Levine and Robert C. Miller
14 Food Packaging
John M. Krochta
15 Engineering Considerations for Cleaning and Disinfection in the Food Industry
Kylee R. Goode, David Phinney, Tony Hasting, and Peter Fryer