Food Process Engineering and Technology (Food Science and Technology) - Tapa dura

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues

Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics.

Beginning with a brief introductory session covering the applicable essentials, Food Process Engineering and Technology examines the relevant basics of physics, chemistry, biology, biochemistry and core engineering sciences. Focusing on their applicability to food processing, the book uses a unit structure organized into transformation processes and preservation processes.

Providing a balanced approach to understanding the range of responsibilities held by today’s food process engineers, this book is designed in view of that versatility. It is largely based on food engineering courses taught by the author at the Technion, MIT and the Ecole Nationale Superieure des Industries Agroalimentaires (ENSIA) in Massy, France, as well as his 40 years of experience as a practicing food engineer.

 

FEATURES:

* Engineering/design aspects illustrated with easy-to-understand numerical examples

* Application examples included with the most descriptive technology chapters to aid readers in understanding aspects of the design

* Individual chapter for process control and plant hygiene—two of the most important areas of food plant engineering

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Combining scientific depth with practical usefulness, this book serves as a valuable tool for practicing food engineers, technologists and researchers as well as advanced-level students looking for the latest information on engineering processes, process control and plant hygiene topics.

Beginning with a brief introductory session covering the applicable essentials, Food Process Engineering and Technology examines the relevant basics of physics, chemistry, biology, biochemistry and core engineering sciences. Focusing on their applicability to food processing, the book uses a unit structure organized into transformation processes and preservation processes.

Providing a balanced approach to understanding the range of responsibilities held by today’s food process engineers, this book is designed in view of that versatility. It is largely based on food engineering courses taught by the author at the Technion, MIT and the Ecole Nationale Superieure des Industries Agroalimentaires (ENSIA) in Massy, France, as well as his 40 years of experience as a practicing food engineer.

FEATURES:

* Engineering/design aspects illustrated with easy-to-understand numerical examples

* Application examples included with the most descriptive technology chapters to aid readers in understanding aspects of the design

* Individual chapter for process control and plant hygiene—two of the most important areas of food plant engineering