Handbook of Food Processing Equipment / by George Saravacos, Athanasios E. Kostaropoulos.

Format:

Book

Author/Creator:

Saravacos, George., Author.

Kostaropoulos, A. E., Author.

Series:

Food Engineering Series, 2628-8095

Language:

English

Subjects (All):

Food science.

Food Science.

Local Subjects:

Food Science.

Physical Description:

1 online resource (781 p.)

Edition:

2nd ed. 2016.

Place of Publication:

Cham : Springer International Publishing : Imprint: Springer, 2016.

Language Note:

English

Summary:

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students. The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solid s/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Contents:

1. Design of Food Processes and Food Processing Plants

2. Design and Selection of Food Processing Equipment

3. Mechanical Transport and Storage Equipment

4. Mechanical Processing Equipment

5. Mechanical Separations Equipment

6. Heat Transfer Equipment

7. Food Evaporation Equipment

8. Food Dehydration Equipment

9. Refrigeration and Freezing Equipment

10. Thermal Processing Equipment

11. Mass Transfer Equipment

12. Equipment for Novel Food Processes

13. Food Packaging Equipment

Index.

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

ISBN:

3-319-25020-5