Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov
January 14, 2019 Forthcoming
Reference - 1214 Pages
ISBN 9781466563124 - CAT# K15986
SAVE ~$55.99 on each
The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new 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. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.
Rheological Properties of Foods. Nano-scale Science in Food Systems. Reaction Kinetics in Food Systems. Phases Transitions and Transformations in Food Systems. Transport and Storage of Food Products. Heating and Cooling Processes for Foods. Food Freezing and Frozen Food Storage. Mass Transfer in Foods. Evaporation and Freeze Concentration. Membrane Processes for Foods. Food Dehydration. Thermal Processing of Canned Foods. Extrusion Processes. Food Packaging. Cleaning and Sanitation.