Publisher's Synopsis
The concepts and principles of food engineering provide the quantitative bases for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook presents the engineering design and analysis of comonly found unit operations in food processing and responds directly to the goals of standard curriculum in food science. The blending of principles with applications to food processing is challenging, but provides insight into the principles as well as the processes. Use of computer methods in designing process equipment and "what-if" analysis should be particularly suited for students to learn principles and concepts.;Topics covered incorporate traditional and contemporary food processing operations with emphasis on design and technology. The book provides computer examples to teach principles of logic in engineering design. It also includes new material on aseptic processing, membrane separations, packaging, thermal processing and mass transfer principles.;Key features of this edition include discussion of: fluid flow in food processing (measurement of viscosity, non-Newtonian liquids, pump selection/performance evaluation); thermal processing (spoilage probability, chemical kinetics/thermal processing and processing relationships); aseptic processing and packaging (equipment components and mathematical formulation of an aseptic process); and mass transfer (membrane separation systems, reverse osmosis/ultrafiltration and food packaging.
