Handbook Of Food Process Design 2 Volume Set

In the 21st Century, processing food is no longer a simple orstraightforward matter. Ongoing advances in manufacturing haveplaced new demands on the design and methodology of food processes.A highly interdisciplinary science, food process design draws uponthe principles of chemical and mechanical engineering,microbiology, chemistry, nutrition and economics, and is of centralimportance to the food industry. Process design is the core of foodengineering, and is concerned at its root with taking new conceptsin food design and developing them through production and eventualconsumption. Handbook of Food Process Design is a major new 2-volumework aimed at food engineers and the wider food industry.Comprising 46 original chapters written by a host of leadinginternational food scientists, engineers, academics and systemsspecialists, the book has been developed to be the mostcomprehensive guide to food process design everpublished. Starting from first principles, the book provides a completeaccount of food process designs, including heating and cooling,pasteurization, sterilization, refrigeration, drying,crystallization, extrusion, and separation. Mechanical operationsincluding mixing, agitation, size reduction, extraction andleaching processes are fully documented. Novel process designs suchas irradiation, high-pressure processing, ultrasound, ohmic heatingand pulsed UV-light are also presented. Food packaging processesare considered, and chapters on food quality, safety and commercialimperatives portray the role process design in the broader contextof food production and consumption.