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from C.H.I.P.S.
edited by Kenneth Valentas
This is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.
Features:
A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining
essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological
properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.
The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry.
Contents
Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids. Sterilization Process
Engineering. Prediction of Freezing Time and Design of Food Freezers. Design and Performance
Evaluation of Dryers. Design and Performance Evaluation of Membrane Systems. Design and Performance
Evaluation of Evaporation. Material and Energy Balances. Food Packaging Materials, Barrier
Properties, and Selection. Kinetics of Food Deterioration and Shelf-Life Prediction. Temperature
Tolerance of Foods during Distribution. Thermal and Rheological Properties of Foodstuffs. Dough
Processing Systems. Cost and Profitability Estimation. Simulation and Optimization. CIP Sanitary
Process Design. Process Control. Food Chemistry for Engineers
Index
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