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Book Description:

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Synopsis:

This revised edition presents a comprehensive coverage of food engineering topics. Incorporated in this book is an examination of the computational techniques which utilize a personal computer in order to solve processing problems encountered in the modern food industry. New sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation and evaporative cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry are reflected in sections on non-thermal methods for microbial inactivation, sterilization of fluids containing particulates, non-CFC refrigerants and their thermodynamic properties, vapour induced puffing for producing crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients. --This text refers to the Hardcover edition.

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