Food Processing Technology for Cooking & Baking

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safetyConsiders cost and environmental factorsPresents a fully updated, adequate review of recent research and developments in the areaIncludes a new, full chapter on elements of food plant designCovers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail