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Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed balance with coverage of traditional unit operations, using updated engineering properties and data, and simplified computer aided techniques. It discusses mechanical processing and novel food processes such as membrane separations, and introduces elements of food packaging operations and food process design. It examines the effects of each process on the quality, safety, and physical structure of food products.
George D. Saravacos, Zacharias B. Maroulis
Introduction. Overview of Food Processing. Principles of Process Engineering. Fluid Flow Operations. Mechanical Processing Operations. Heating Operations. Refrigeration and Freezing. Evaporation. Thermal Processing of Foods. Dehydration. Mass Transfer Operations. Novel Processing Operations. Elements of Food Packaging Operations. Hygienic Process Considerations. Elements of Food Process Design and Economics. Appendices.
