Handbook of Fod Engineering 3rd Edition Dennis R. Heldman 9781466563124, 1466563125

Handbook of Fod Engineering 3rd Edition Dennis R. Heldman – Ebook Instant Download/Delivery ISBN(s): 9781466563124, 1466563125

Product details:

• ISBN-10 ‏ : ‎ 1466563125
• ISBN-13 ‏ : ‎ 978-1466563124
• Author:  Dennis R. Heldman (Editor), Daryl B. Lund (Editor), Cristina Sabliov (Editor)

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.

As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.

Table of contents:

1 Linear and Non-Linear Rheological Properties of Foods
2 Advances in Nanotechnology of Food Materials for Food and Non-Food Applications
3 Reaction Kinetics in Food Systems
4 Phase and State Transitions and Transformations in Food Systems
5 Transport and Storage of Food Products
6 Heating and Cooling Processes for Foods
7 Food Freezing and Frozen Food Storage
8 Mass Transfer in Foods
9 Evaporation and Freeze Concentration
10 Membranes in Food Technology
11 Food Dehydration
12 Thermal Processing of Canned Foods
13 Extrusion Processes
14 Food Packaging
15 Engineering Considerations for Cleaning and Disinfection in the Food Industry

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