FUNDAMENTALS OF FOOD PROCESS ENGINEERING

The new edition will incorporate the use of computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections will include non - linear curve fitting, energy associated with food freezing accounting for non - frozen water below the freezing point, flash evaporation & evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry will be reflected in new sections on non - thermal methods for microbial inactivation, sterilization of fluids containing particulates, non - CFC refrigerants and their thermodynamic properties, vapor induced puffing for producting crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients. A unique feature for instructors will be the availability of all computer codes used to solve the example problems on diskette, and additional end of chapter problems and solutions made available only to instructors.