1st Edition

Food Engineering Handbook, Two Volume Set

    944 Pages 333 B/W Illustrations
    by CRC Press

    Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.

    Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:

    • Explains the interactions between different food constituents that might lead to changes in food properties
    • Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
    • Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation
    • Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors
    • Explores fermentation, enzymes, fluidized-bed drying, and more

    Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

    Food Engineering Handbook: Food Engineering Fundamentals

    Series Preface
    Preface
    Acknowledgments
    Editors
    Contributors
    Introduction; Theodoros Varzakas and Constantina Tzia
    Mass and Energy Balances; N. Zogzas
    Fundamental Notes on Chemical Thermodynamics; Petros Tzias
    Heat Transfer; Ioannis K. Kookos and Nikolaos G. Stoforos
    Steam Generation: Distribution; Theodoros Varzakas
    Heat Exchangers; Theodoros Varzakas
    Rheology in Use: A Practical Guide; Niall W.G. Young
    Fluid Mechanics in Food Process Engineering; Ricardo D. Andrade P., Carmen E. Pérez C., and German J. Narvaez G.
    Diffusion; Theodoros Varzakas
    Absorption; Giovanni A. Escamilla García and Eleazar M. Escamilla Silva
    Distillation for the Production of Fortification Spirit; Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley
    Food Products Evaporation; Jorge F. Vélez-Ruiz
    Food Irradiation Processing; Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz
    Food Formulation; V. Giannou, Constantina Tzia, and Theodoros Varzakas
    Reaction Kinetics; Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou
    Index

    Food Engineering Handbook: Food Process Engineering

    Series Preface
    Preface
    Acknowledgments
    Author Biographies
    Contributors
    Membrane Separation; Alfredo Cassano, Renè Ruby Figueroa, and Enrico Drioli
    Size Reduction; Constantina Tzia and Virginia Giannou
    Centrifugation–Filtration; T. Varzakas
    Crystallization; T. Varzakas
    Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia
    Solid–Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia
    Supercritical Fluid Extraction; Epaminondas Voutsas
    Chilling and Freezing; M. Giannakourou and V. Giannou
    Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida
    Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki
    Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas
    Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar
    Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia
    Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez
    New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis
    Index

    Biography

    Theodoros Varzakas received a bachelor’s degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety.

    Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia’s work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.