Handbook of Food Process DesigneBook - 2011
Handbook of Food Process Design is a major new 2-volumework aimed at food engineers and the wider food industry.Comprising 46 original chapters written by a host of leadinginternational food scientists, engineers, academics and systemsspecialists, the book has been developed to be the mostcomprehensive guide to food process design everpublished.
Starting from first principles, the book provides a completeaccount of food process designs, including heating and cooling,pasteurization, sterilization, refrigeration, drying,crystallization, extrusion, and separation. Mechanical operationsincluding mixing, agitation, size reduction, extraction andleaching processes are fully documented. Novel process designs suchas irradiation, high-pressure processing, ultrasound, ohmic heatingand pulsed UV-light are also presented. Food packaging processesare considered, and chapters on food quality, safety and commercialimperatives portray the role process design in the broader contextof food production and consumption.