Food Process Engineering and Technology

Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to increase practical application, Berk provides the basic principles common to all food processes before moving into more detailed operations of food processing. The book allows food professionals to make the best processing decisions based on product quality/safety, cost and environmental issues, and facility and technology availability. NEW TO THIS EDITION Latest information on: novel technologies, including non-thermal processing, and the potential nutritional and efficiency benefitsnanotechnology in processing and packaging"smart" packagingnew chapter on "Chemical Preservation," including fermentation processes, one of the fastest growing areas of food science30 new examples of chapter concepts, including extrusion, ohmic heating, dissolution, packaging and plant sanitationadditional process flow diagrams that illustrate operations of processes in sequence from raw materials to products and by-products