Handbook of Food Engineering / 2nd ed
By: Heldman, Dennis R
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Contributor(s): Lund, Daryl B.
Material type: 
BookPublisher: USA: CRC Press, 2007Edition: 2nd ed.Description: 1040 p.ISBN: 0824753313 (hardcover); 9780824753313 (hardcover).Subject(s): Food industry and trade | Food Engineering | Food Science and human nutritionDDC classification: 664 Heldman 19890 2nd 2007 Food.Science Summary: As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles 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. In keeping with the comprehensive and informative style of the original, 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. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 Heldman 19032 2nd 2007 Food.Science (Browse shelf) | Available | 19032 | ||
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 Heldman 20143 2nd 2007 Food.Science (Browse shelf) | Available | 20143 | ||
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664 Heldman 19890 2nd 2007 Food.Science (Browse shelf) | Available | 19890 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664 Gomez 19170 1st 2005 Food.Science Food Plant Design | 664 Heldman 19032 2nd 2007 Food.Science Handbook of Food Engineering / 2nd ed | 664 Heldman 19890 2nd 2007 Food.Science Handbook of Food Engineering / 2nd ed | 664 Heldman 20143 2nd 2007 Food.Science Handbook of Food Engineering / 2nd ed | 664 John 19857 1st 2007 Food.Science Principles of Food Chemistry | 664 Knorr 18486 1st 1987 Food.Science Food Biotechnology | 664 Lelieveld 20510 1st 2005 Food.Science Handbook of Hygiene Control in the Food Industry |
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles 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. In keeping with the comprehensive and informative style of the original, 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. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.
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