Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner and can be used as a lead in to more specialized texts for higher education. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the processes with which they work.

The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Coverage includes:

• Worked examples within the text
• Problems with solutions at the end of each chapter
• The importance of thermodynamics and heat transfer as key elements in food processing
• An emphasis on the similarity of heat, mass, and momentum transfer and makes these concepts readily accessible
• The development of the theory of mass transfer and applies it to food processing in a useful and readily applicable manner
• A widening of the usual list of unit operations treated in textbooks by including the use of membranes for food processing
• The introduction of a proper treatment of the characterization of food solids and of solids processing and handling

Contents

1. An Introduction to Food Process Engineering
2. Dimensions, Quantities, and Units
3. thermodynamics and Equilibrium
4. Material and Energy Balances
5. The Fundamentals of Rate Processes
6. The Flow of Food Fluids
7. Heat Processing of Foods
8. Mass Transfer
9. Psychrometry
10. Thermal Processing of Foods
11. Low-Temperature Preservation
12. Evaporation and Drying
13. Solids Processing and Particle Manufacture
14. Mixing and Separation

Appendices

Index

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