Handbook of Food Engineering

This comprehensive guide offers essential insights into food manufacturing processes, covering thermophysical properties, mass transfer, and new nanoscale applications, while addressing traditional unit operations and advancements in food engineering.

The third edition of the "Handbook of Food Engineering" aims to equip readers with essential information for the effective design and development of food manufacturing processes. As the food supply system grows increasingly complex, understanding the processes that transform raw materials into consumer products becomes vital. This edition continues to serve as a valuable resource for students and professionals in food engineering, providing the latest insights to enhance the efficiency of the food supply chain.

This edition retains its focus on the thermophysical properties of foods and the kinetic constants necessary for estimating changes in food components during production and distribution. The use of illustrations throughout the book helps clarify the application of these concepts in process design. Researchers will find the information beneficial for exploring new avenues in process development and identifying future research directions related to the physical properties of foods and the kinetics of changes within the food supply system.

Key features of this edition include a comprehensive overview of the transport and storage of liquids and solids, as well as the heating and cooling processes involved in food engineering. A new chapter dedicated to nanoscale science in food systems has been added, alongside discussions on mass transfer, membrane processes, and specific unit operations such as freezing and thermal processing. The initial chapters emphasize the properties of food ingredients, while the subsequent chapters delve into traditional unit operations, incorporating significant updates on various processes critical to food engineering.