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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
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Summary
Summary
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.
Author Notes
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
Table of Contents
| Introduction-"Food is Life" |
| Ch 1 Physical Properties of Food Materials |
| Ch 2 Fluid Flow |
| Ch 3 Heat and Mass Transfer, Basic Principles |
| Ch 4 Reaction Kinetics |
| Ch 5 Elements of Process Control |
| Ch 6 Size Reduction |
| Ch 7 Mixing |
| Ch 8 Filtration |
| Ch 9 Centrifugation |
| Ch 10 Membrane Processes |
| Ch 11 Extraction |
| Ch 12 Adsorption and Ion Exchange |
| Ch 13 Distillation |
| Ch 14 Crystallization and Dissolution |
| Ch 15 Extrusion |
| Ch 16 Spoilage and Preservation of Foods |
| Ch 17 Thermal Processing |
| Ch 18 Thermal Processes, Methods and Equipment |
| Ch 19 Refrigeration, Chilling and Freezing |
| Ch 20 Refrigeration, Equipment and Methods |
| Ch 21 Evaporation |
| Ch 22 Dehydration |
| Ch 23 Freeze-Drying (Lyophilization) and Freezed Concentration |
| Ch 24 Frying, Baking, Roasting |
| Ch 25 Ionizing Irradiation and other Non-thermal Preservation Processes |
| Ch 26 Food Packaging |
| Ch 27 Cleaning, Disinfection, Sanitation |
