Introduction to Food EngineeringFood engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations. |
Contents
Part 2 Pulsed Electric Fields Processing | 67 |
Part 3 Other Nonthermal Processing Techniques | 219 |
Part 4 Alternative Thermal Processing | 417 |
Part 5 Innovations in Food Refrigeration | 577 |
Part 6 Minimal Processing | 675 |
| 757 | |
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Common terms and phrases
achieved acid activity addition AFPs antimicrobial apple application bacteria cause cell cent chamber changes chemical coli colour combination compared concentration conductivity continuous cooked cooling decreased dehydration dependent dielectric drying effect energy Engineering enzymes et al factors field strength Figure flow food processing Food Science freezing frequency fresh fruit growth heat high pressure higher important improve inactivation increase industry influence International irradiation Journal of Food juice kV/cm less levels light liquid loss lower mass material meat mechanical membrane methods microbial microorganisms microwave milk moisture natural observed obtained organisms osmotic packaging parameters PEF treatment phase potential preservation properties proteins pulsed electric fields range reduction reported Research resistance samples showed solution storage structure studied surface Table Technology temperature thermal transfer treated ultrasound vacuum vacuum cooling vegetables