The Fundamentals Of Food Engineering

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Abstract: An authoritative technical text for food engineersand technologists presents basic thermodynamic fundamentals relevant to food engineering, together with realistic problems pertaining to foods and their biochemistry. The text material illustrates and emphasizes the dependence of food engineering on mathematics, physics, physical chemistry, and food chemistry. Topics include: material and energy balances, heat transfer, thermal process evaluation methods, food freezing and thawing, evaporation, freeze drying, food deydration processes, distillation processes, extraction techniques, mass transfer fundamentals, biological reaction kinetics, strength of food materials andequipment, and filtration and centrifugation technology. (wz).

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

This book on "Food Engineering Fundamentals" covers the Unit operations part of Food Engineering subject of Bachelor of Food Technology, Tribhuvan University, Nepal. However, it can be used to serve as a text or as a reference book for students, professionals, and others engaged in agricultural science and food engineering, food science, and food technology. This book is also intended to be a step-by-step workbook that will help the students to practice solving food engineering problems.

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. The book is divided into four parts. The first part begins with a brief introduction to food technology and its historical importance and development. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technologies involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations. The book caters to the needs of undergraduate and postgraduate students of food engineering and technology and food science and technology. KEY FEATURES • Provides numerous worked-out examples. • Explains the concepts without excessive mathematical expressions and derivations. • Covers all engineering principles that are needed for a successful operation of a food processing plant. • Includes an extensive set of review questions at the end of each chapter. NEW TO THE EDITION • Introduces a new chapter on fermentation highlighting its benefits and applications in food processing industry. • Incorporates a section on emulsification discussing machinery and equipment used in the process, challenges and its applications in food processing. • Revises numerical calculations for appropriateness. TARGET AUDIENCE • B.Tech. Food Engineering and Technology • B.Tech/M. Tech. Food Processing and Engineering • M.Tech. Food Engineering and Technology • B.Sc. Food Technology