Fundamentals and Operations in Food Process Engineering by Das, Susanta Kumar; Das, Madhusweta;

Short description:

This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in food processing. 

Long description:

This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in food processing. It now features five main sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing, mass transfer operations in food processing, and high-temperature and conveying operations in food processing. Chapters in the second edition address basic engineering principles and applications in food processing, focusing on specific analytical problems and on comprehensive, systematic, and analytical approaches leading to designing various food processing systems. The book includes approximately 250 worked-out examples and 185 exercise problems to enhance students' understanding and interest.

Key features:

• Provides balanced coverage of fundamentals and quantitative analyses for comprehensive learning.
• Presents elaborate discussions on all the unit operations in food processing with illustrations and figures.
• Includes conveying systems and high-temperature processing techniques for wider coverage.
• Provides solutions for numerical problems without using complex charts and figures.
• Discusses numerical and exercise problems that have practical relevance to food processing operations.

This revised volume with additional chapters has been designed for undergraduate and graduate students of any branch of Food Science and Process Engineering, Dairy Science and Engineering, Food Technology, and allied engineering disciplines pursuing minors in Food Process Engineering and Technology, as well as for industry professionals and practising engineers who desire a good understanding of the fundamental principles of process engineering and unit operations associated with food processing systems.

Table of Contents:

Section I : Fundamentals in Food Process Engineering 1 Mass and Energy Balances in Food Processing 2 Flow of Fluids in Food Processing 3 Heat Transfer in Food Processing 4 Mass Transfer in Food Processing 5 Particulate Solids in Food Processing Section II: Mechanical Operations in Food Processing 6 Mechanical and Membrane Separation Processes 7 Size Modulation Operations 8 Mixing and Agitation in Food Processing Section III :Thermal Operations in Food Processing 9 Thermal Sterilization of Foods 10 Evaporation of Foods 11 Freezing of Foods Section IV : Mass Transfer Operations in Food Processing 12 Water Activity and Moisture Sorption Isotherm 13 Humidification and Dehumidification Operations 14 Drying of Foods 15 Distillation in Food Processing 16 Leaching and Extraction in Food Processing Section V : Solid Transportation Systems and Supplementary Processing Operations 17 Conveying of Solids in Food Processing 18 High Temperature Processing of Foods