In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
Handbook of Food Process Design is a major new two-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.
Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role of process design in the broader context of food production and consumption.
Targeted at food engineers, researchers, product and process developers and other food industry professionals, the Handbook of Food Process Design will be equally useful to students and researchers working in food science and technology and biochemical engineering. Graduates of other disciplines, including chemical and mechanical engineering, will also find its treatment of the principles and practice of process design invaluable for working in food contexts.
Contents
Volume I
- 1 Food Preservation and Processing Methods
- 2 Food Process Design: Overview
- 3 Units and Dimensions
- 4 Material and Energy Balances
- 5 Thermodynamics in Food Process Design
- 6 Chemical Reaction Kinetics Pertaining to Foods
- 7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies
- 8 Instrumentation, Sensor Design and Selection
- 9 Automation and Process Control
- 10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes
- 11 Fluid Flow and Pump Selection
- 12 Heating and Cooling System Analysis Based on Complete Process Network
- 13 Pasteurisation Process Design
- 14 Sterilization Process Design
- 15 Refrigeration, Air Conditioning and Cold Storage
- 16 Chilling, Freezing and Thawing Process Design
- 17 Thermal Evaporator Design
- 18 Food Processing and Control by Air Jet Impingement
- 19 Hot Air Drying Design: Tray and Tunnel Dryer
- 20 Hot Air Drying Design: Fluidized Bed Drying
- 21 Heat Pump Design for Food Processing
- 22 Freeze-drying Process Design
- 23 Crystallization Process Design
- 24 Aseptic Process Design
- 25 Extrusion Process Design
Volume II
- 26 Baking Process Design
- 27 Membrane Separation and Design
- 28 Food Frying Process Design
- 29 Mechanical Separation Design
- 30 Mixing and Agitation Design
- 31 Extraction Process Design
- 32 Size Reduction Process Design
- 33 Irradiation Process Design
- 34 Design for High-Pressure Processing
- 35 Microwave and Radio-Frequency Heating Processes for Food
- 36 Design of Ohmic Heating Processes
- 37 Design of Equipment for Pulsed Electric Field Processing
- 38 Process Design Involving Ultrasound
- 39 Process Design Involving Pulsed UV Light
- 40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications
- 41 An Overview
- 42 Mass Transport Phenomena in Food Packaging Design
- 43 Design of Modifi ed and Controlled Atmospheres
- 44 Packaging for Processed Food and the Environment
- 45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point
- 46 Commercial Imperatives
About the Authors
- Dr Jasim Ahmed is a Research Scientist on the Food and Nutrition Program at the Kuwait Institute for Scientific Research, Safat, Kuwait.
- Dr Mohammad Shafiur Rahman is a Professor at the Sultan Qaboos University, Muscat, Sultanate of Oman.
Book Details
- Hardcover: 1600 pages
- Publisher: Wiley-Blackwell; 1 edition (May 29, 2012)
- Language: English
- ISBN-10: 144433011X
- ISBN-13: 978-1444330113
- Product Dimensions: 9.9 x 7.7 x 2.7 inches
List Price: $525.00