Introduction to Food Engineering 2E

This textbook includes topics which incorporate traditional and contemporary food processing operations with emphasis on design and analysis. It is designed to respond directly to the goals of the standard curriculum in food science.

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The concepts and principles of food engineering provide the quantitative basis for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook succinctly presents the engineering design and analysis of commonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The unique blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the process. Use of computer methods in designing process equipment and "what-if" analysis is particularly suited for students to learn principles and concepts. Topics incorporate traditional and contemporary food processing operations with emphasis on design and analysis. The book provides computer examples to teach principles of logic in engineering design and includes new material on aseptic processing, membrane separations, packaging, thermal processing, and mass transfer principles.

Key Features:

- Covers fluid flow in food processing - measurement of viscosity,
non-Newtonian liquids, pump selection/performance evaluation

- Includes thermal processing - spoilage probability, chemical kinetics/
thermal processing, and processing relationships

- Discusses aseptic processing and packaging - equipment components and
mathematical formulation of an aseptic process

- Covers mass transfer - membrane separation systems, reverse osmosis/
ultrafiltration, and food packaging

- Written by award-winning, world-renowned authors