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Handbook of Food Processing Equipment

  • George D. Saravacos
  • Athanasios E. Kostaropoulos

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xxiv
  2. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 1-46
  3. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 48-77
  4. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 78-133
  5. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 134-207
  6. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 208-261
  7. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 262-297
  8. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 298-330
  9. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 332-383
  10. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 384-451
  11. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 452-493
  12. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 494-541
  13. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 542-575
  14. George D. Saravacos, Athanasios E. Kostaropoulos
    Pages 576-625
  15. Back Matter
    Pages 627-698

About this book

Introduction

Recent publications in food engineering concern mainly food process engi­ neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro­ cessing plants. There is a need to relate advances in process engineering to proc­ ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe­ nomena and unit operations to the design, selection, and operation of food pro­ cessing equipment. Since food processing equipment is still designed empiri­ cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra­ tive purposes, since there is an understandable lack of published industrial data.

Keywords

Absorption Novel Food food processing food safety plants process engineering processing transport

Authors and affiliations

  • George D. Saravacos
    • 1
  • Athanasios E. Kostaropoulos
    • 2
  1. 1.Rutgers the State University of New Jersey and the National Technical UniversityAthensGreece
  2. 2.Agricultural University of AthensAthensGreece

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-0725-3
  • Copyright Information Kluwer Academic/Plenum Publishers, New York 2002
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5212-9
  • Online ISBN 978-1-4615-0725-3
  • Series Print ISSN 1571-0297
  • Buy this book on publisher's site
Industry Sectors
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Biotechnology
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