Features ofFood Processing: Principles and Applications:

• Covers terms, definitions, units and dimensions, mass and energy balance fundamentals, and include practice problems
• Presents an in-depth account of the microbiological basis for thermal processing and microbial destruction kinetics
• Discusses various process calculation methods and equipment used for thermal processing
• Provides an overview of food processing techniques such as osmotic drying, freeze concentration, ultrafiltration, reverse osmosis, acoustic and electro-acoustic dewatering, food irradiation, and more

Food Processing: Principles and Applications covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes:

• thermal processing
• freezing
• and dehydration

An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented.

Contents

• Introduction
• Heat/Mass Transfer Applications in Food Processing
• Thermal Processing
• Low Temperature Preservation
• Food Dehydration
• Overview of Other Important Food Processing Techniques
• Practice Problems and Problems Sets

Index

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