J. Ahmed – Handbook of Food Process Design

Автор: J. Ahmed
Название книги: Handbook of Food Process Design (2012)
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 1534
Качество: Изначально компьютерное, E-book

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.
Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.
Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

The book contains 46 chapters in two volumes, with chapters grouped according to their similar subject matter. Chapters 1 – 12 are devoted to the basic principles, starting with units and dimensions, moving on to thermodynamics and reaction kinetics pertaining to foods, and followed by sensors and instrumentation involved in process automation. The handbook is well balanced by its coverage of unit operations involved in conventional and novel processing technologies to be used by the food industry.
Each chapter is intended to provide concise up – to – date descriptions of fundamentals, applications, solved problems, and methods of cost analysis. Chapters 13 – 18 cover heating and cooling systems used in food processing, including pasteurization, sterilization, refrigeration, and freezing. Drying is considered one of the most successful unit operations used in the food industry. Process design related to the drying of food materials is covered in Chapters 19–22.
Some important process designs, such as crystallization, extrusion, aseptic processing, baking, and frying, are well discussed in Chapters 23 – 28 . Chapters 29 – 32 cover mechanical operations related to food process industries, including mixing/agitation, size reduction, and extraction and leaching processes. Chapters 33 – 40 focus on novel process designs, including pulsed light, ultrasound, ohmic heating, pulsed electric fi eld, high pressure, and irradiation. Food packaging is discussed in Chapters 41 – 44, while quality systems and cost analysis are covered in Chapters 45 and 46.