Fundamentals of Food Process Engineering

Romeo T. Toledo0-387-29019-2, 0-387-29241-1, 978-0-387-29019-5, 978-0-387-29241-0

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised.  The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective.  In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.

New sections reflecting the current state of technology include:

enthalpy change calculations in freezing based on the freezing point depression

evaporative cooling

interpretation of pump performance curves

determination of shape factors in heat exchange by radiation

unsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processing

pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foods

high pressure processing of fluid and packaged foods

concentration of juices

environmentally friendly refrigerants

modified atmosphere packaging of produce

sorption equations for water activity of solid foods

osmotic pressure and water activity relationships

vacuum dehydration

new membranes commercially available for food processing and waste treatment

supercritical fluid extraction

Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional.