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Fundamentals of Food Process Engineering

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 1-10
  3. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 11-40
  4. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 41-56
  5. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 57-80
  6. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 81-133
  7. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 135-182
  8. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 183-194
  9. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 195-244
  10. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 245-276
  11. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 277-305
  12. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 307-320
  13. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 321-354
  14. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 355-383
  15. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 385-402
  16. Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong
    Pages 403-422
  17. Back Matter
    Pages 423-449

About this book

Introduction

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised.  The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective.  In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. 

Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:

·         Aseptic processing systems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.

·         Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations. 

The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up. 

Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional.


Keywords

Chemical reaction Food Engineering Food Processing Food Science process engineering

Authors and affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 2
  • Fanbin Kong
    • 3
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA
  2. 2.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA
  3. 3.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-90098-8
  • Copyright Information Springer International Publishing AG, part of Springer Nature 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-90097-1
  • Online ISBN 978-3-319-90098-8
  • Series Print ISSN 1572-0330
  • Series Online ISSN 2214-7799
  • Buy this book on publisher's site
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