Handbook of Food Process Design, 2 Volume Set

Food Process Design 

A comprehensive two-volume reference covering the principles, methodologies, and applications of food process design and food engineering. The book integrates concepts from chemical engineering, mechanical engineering, microbiology, food science, nutrition, and economics to explain how food products are developed, processed, packaged, and delivered safely and efficiently. It provides detailed coverage of conventional and emerging food processing technologies, making it an essential resource for food engineers, researchers, and industry professionals.

Key Features

• Comprehensive two-volume handbook on food process design
• Covers fundamental principles of food engineering
• Discusses heating, cooling, pasteurization, and sterilization
• Covers refrigeration, freezing, and drying technologies
• Explains crystallization, extrusion, and separation processes
• Reviews mixing, agitation, size reduction, and extraction operations
• Includes novel technologies such as: High-pressure processing (HPP) - Ultrasound processing - Ohmic heating - Irradiation - Pulsed UV-light processing
• Covers food packaging system design
• Addresses food quality and food safety considerations
• Discusses economic and commercial aspects of process design
• Written by leading international experts in food science and engineering