Fundamentals of Food Process Engineering (eBook)

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully 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 understoodand 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.New sections reflecting the current state of technology include:enthalpy change calculations in freezing based on the freezing point depressionevaporative coolinginterpretation of pump performance curvesdetermination of shape factors in heat exchange by radiationunsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processingpasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foodshigh pressure processing of fluid and packaged foodsconcentration of juicesenvironmentally friendly refrigerantsmodified atmosphere packaging of producesorption equations for water activity of solid foodsosmotic pressure and water activity relationshipsvacuum dehydrationnew membranes commercially available for food processing and waste treatmentsupercritical fluid extractionWritten for the upper level undergraduate, Fundamentals of Food Process Engineering, is also a solid reference for the graduate food engineering student and professional.

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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.