Food Process Engineering and Technology

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Introduction-"Food is Life"
Ch 1-Physical Properties of Food Materials
Ch 2-Fluid Flow
Ch 3-Heat and Mass Transfer, Basic Principles
Ch 4-Reaction Kinetics
Ch 5-Elements of Process Control
Ch 6-Size Reduction
Ch 7-Mixing
Ch 8-Filtration
Ch 9-Centrifugation
Ch 10-Membrane Processes
Ch 11-Extraction
Ch 12-Adsorption and Ion Exchange
Ch 13-Distillation
Ch 14-Crystallization and Dissolution
Ch 15-Extrusion
Ch 16-Spoilage and Preservation of Foods
Ch 17-Thermal Processing
Ch 18-Thermal Processes, Methods and Equipment
Ch 19-Refrigeration, Chilling and Freezing
Ch 20-Refrigeration, Equipment and Methods
Ch 21-Evaporation
Ch 22-Dehydration
Ch 23-Freeze-Drying (Lyophilization) and Freezed Concentration
Ch 24-Frying, Baking, Roasting
Ch 25-Ionizing Irradiation and other Non-thermal Preservation Processes
Ch 26-Food Packaging
Ch 27-Cleaning, Disinfection, Sanitation