Food Process Engineering and Technology (Food Science and Technology)

Author: Berk, Zeki

Brand: Academic Press

Edition: 3

ISBN: 9780128120187

Release Date: 02-03-2018

Package Dimensions: 9.6 x 7.8 x 1.7 inches

Languages: English

Binding: Hardcover

Number Of Pages: 742

Details: Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail