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Practical Food Engineering Reference
from C.H.I.P.S.

Handbook of Food Engineering Practice
edited by Kenneth Valentas

This is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.

Features:

  • Defines and explains essential food operations
  • Examines the physical and rheological properties of foods
  • Includes analysis methods, simulation procedures, sanitary guidelines, and process controller design
  • Surveys the critical area of food chemistry as it applies to food engineering

A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.

The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry.

Contents

Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids. Sterilization Process Engineering. Prediction of Freezing Time and Design of Food Freezers. Design and Performance Evaluation of Dryers. Design and Performance Evaluation of Membrane Systems. Design and Performance Evaluation of Evaporation. Material and Energy Balances. Food Packaging Materials, Barrier Properties, and Selection. Kinetics of Food Deterioration and Shelf-Life Prediction. Temperature Tolerance of Foods during Distribution. Thermal and Rheological Properties of Foodstuffs. Dough Processing Systems. Cost and Profitability Estimation. Simulation and Optimization. CIP Sanitary Process Design. Process Control. Food Chemistry for Engineers

Index

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Handbook of Food Engineering Practice
edited by Kenneth Valentas, Enrique Rotstein
and R. Paul Singh

718 pages $198.95 + shipping
Texas residents please add 6.75 % sales tax

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