Food Engineering Handbook

Food Engineering Fundamentals
1. Auflage 2014
ISBN: 978-1-4822-6169-1
Verlag: Apple Academic Press Inc.

Buch, Englisch, 608 Seiten, Format (B × H): 241 mm x 165 mm, Gewicht: 1016 g

Reihe: Contemporary Food Engineering

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:

- Explains the interactions between different food constituents that might lead to changes in food properties

- Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method

- Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors

Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Zielgruppe

Food engineers and food processing specialists in food companies, food plant managers, and other engineering personnel, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Autoren/Hrsg.

Varzakas, Theodoros

Tzia, Constantina

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics.

Über Autor(innen)

Theodoros Varzakas received a bachelor’s degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety.

Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia’s work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.