Handbook of Food Engineering, Second Edition contains the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information.

This second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design.

Key Features:

• Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients
• Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications
• Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion
• Contains an appendix with tables and figures containing property data
• Presents important topics in packaging, cleaning, and sanitation

Contents

1. Rheological Properties of Foods
2. Reaction Kinetics in Food Systems
3. Phase Transitions and Transformations in Food Systems
4. Transport and Storage of Food Products
5. Heating and Cooling Processes for Foods
6. Food Freezing
7. Mass Transfer in Foods
8. Evaporation and Freeze
9. Membrane Concentration of Liquid Foods
10. Food Dehydration
11. Thermal Processing of Canned Foods
12. Extrusion Processes
13. Food Packaging
14. Cleaning and Sanitation

Index

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