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Handbook of Food Engineering book cover

3rd Edition

Handbook of Food Engineering

Edited By Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov Copyright 2019
1230 Pages
by CRC Press

1230 Pages
by CRC Press
Also available as eBook on:
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... Read more

Preface

Editors

Contributors

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

Frank Lipnizki

11 Food Dehydration

Martin R. Okos, Osvaldo Campanella, Ganesan Narsimhan, Rakesh K. Singh, and A. C. Weitnauer

12 Thermal Processing of Canned Foods

Arthur Teixeira

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

Index

Biography

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

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