Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
|Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re?ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci?ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving,technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving.|
Thoroughly updated
Several new and re-organized sections
Every food science student must take a food engineering class
Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.-
Aseptic Processing.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.-
Emerging Food Processing Technologies.
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.
Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:
· Aseptic processing systems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.
· Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.
The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.
Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:
· Aseptic processingsystems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.
· Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.
The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.
Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.-
Aseptic Processing.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.-
Emerging Food Processing Technologies.
Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.
Über den Autor
Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.
Inhaltsverzeichnis
Units and Dimensions.- Material Balances.- Gases and Vapors.- Energy Balances.- Flow of Fluids.- Heat Transfer.- Kinetics of Chemical Reactions in Foods.- Thermal Process Calculations.- Aseptic Processing.- Refrigeration.- Evaporation.- Dehydration.- Physical Separation Processes.- Emerging Food Processing Technologies.
Klappentext
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
Thoroughly updated
Several new and re-organized sections
Every food science student must take a food engineering class
