Case Studies in Food Engineering

Learning from Experience

Häftad, Engelska, 2014

AvJ. Peter Clark

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This volume presents case studies in food engineering. The first section concerns processes that are primarily physical, the second concerns processes that also involve biochemical changes. The third section addresses some broader issues.

Produktinformation

Utgivningsdatum2014-10-30
Mått155 x 235 x undefined mm
FormatHäftad
SpråkEngelska
SerieFood Engineering Series
Antal sidor224
FörlagSpringer-Verlag New York Inc.
ISBN9781489984241

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Section 1: Processes Based Largely on Physical Operations.- Dry Mixing.- Snacks and Baking.- Breakfast Cereals.- Pet Foods.- Fruit and Vegetable Juice Processing.- Membrane Processing.- Freeze Drying.- Section 2: Processes Based on Biochemical Reactions and Thermal Treatment.- Continuous Thermal Processing.- Retort Pouch Foods.- Ice Cream.- Sausages and Other Meat Products.- Non-thermal Processing.- Section 3: A few broader topics.- Economic Evaluation.- Design of a New Facility.- How to Tour a Food Plant.- Build New, Expand, or Upgrade?.- Developing Processes.

From the reviews: "Clark ... has more than 40 years of experience in the field; this is evidenced by the significant practical engineering knowledge that he imparts in this book. The work describes thermal sterilization and nonthermal sterilization processes in detail. ... A good list of references, a glossary, and many examples are included. This book will be useful to professionals and can serve as ... a good textbook on food engineering. Summing Up: Recommended. Upper-division undergraduates through professionals; two-year technical programming students." (L. E. Erickson, Choice, Vol. 47 (4), December, 2009)