Fundamentals of Food Process Engineering
Third edition
by Romeo Toledo

Fundamentals of Food Process Engineering, Third edition has been fully updated and revised.

The new edition 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

Contents

1. Review of Mathematical Principles and Applications in Food Processing
2. Units and Dimensions
3. Material Balance
4. Gases and Vapors
5. Energy Balances
6. Flow of Fluids
7. Heat Transfer
8. Kinetics of Chemical Reactions in Foods
9. Thermal Process Calculations
10. Refrigeration
11. Evaporation
12. Dehydration
13. Physical Separation Processes
14. Extraction

Index

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