Food Engineering Handbook, Two Volume Set

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Theodoros Varzakas (University of the Peloponnese, Greece) Constantina Tzia (National Technical University of Athens, Greece National Technical University of Athens, Greece)

Food Engineering Handbook, Two Volume Set

Theodoros Varzakas (University of the Peloponnese, Greece), Constantina Tzia (National Technical University of Athens, Greece National Technical University of Athens, Greece)

$630

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English

CRC Press Inc
12 December 2014

Food & beverage technology

Series: Contemporary Food Engineering

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.

Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:

Explains the interactions between different food constituents that might lead to changes in food properties

Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method

Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation

Provides case studies of solid-liquid and supercritical fluid extraction and food behaviors

Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Edited by: Theodoros Varzakas (University of the Peloponnese Greece), Constantina Tzia (National Technical University of Athens, Greece National Technical University of Athens, Greece)
Imprint: CRC Press Inc
Country of Publication: United States
Volume: 31
Dimensions: Height: 234mm, Width: 156mm, Spine: 71mm
Weight: 2.018kg
ISBN: 9781466582262
ISBN 10: 146658226X
Series: Contemporary Food Engineering
Pages: 944
Publication Date: 12 December 2014
Audience: College/higher education , Further / Higher Education
Format: Mixed media product
Publisher's Status: Active

Food Engineering Handbook: Food Engineering Fundamentals. Introduction. Mass and Energy Balances. Fundamental Notes on Chemical Thermodynamics. Heat Transfer. Steam Generation: Distribution. Heat Exchangers. Rheology in Use: A Practical Guide. Fluid Mechanics in Food Process Engineering. Diffusion. Absorption. Distillation for the Production of Fortification Spirit. Food Products Evaporation. Food Irradiation Processing. Food Formulation. Reaction Kinetics. Food Engineering Handbook: Food Process Engineering. Membrane Separation. Size Reduction. Centrifugation-Filtration. Crystallization. Mixing Emulsions. Solid-Liquid Extraction. Supercritical Fluid Extraction. Chilling and Freezing. Drying of Foods. Fluidized Bed, Spouted Bed, and In-Store Drying of Grain. Fermentation and Enzymes. Fluid and Species Transfer in Food Biopolymers. Encapsulation of Food Ingredients: Agents and Techniques. Multiphysics Modeling of Innovative and Traditional Food Processing Technologies. New/Innovative Technologies.

Theodoros Varzakas received a bachelor's degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety. Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia's work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.

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Food Engineering Handbook, Two Volume Set

Theodoros Varzakas (University of the Peloponnese, Greece), Constantina Tzia (National Technical University of Athens, Greece National Technical University of Athens, Greece)

$630

Mixed media product

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