Fundamentals of Food Process Engineering

1. Front Matter

   Pages I-XVII

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2. Review of Mathematical Principles and Applications in Food Processing

   • Romeo T. Toledo

   Pages 1-50

3. Units and Dimensions

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   Pages 51-63

4. Material Balances

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   Pages 65-103

5. Gases and Vapors

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   Pages 105-124

6. Energy Balances

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   Pages 125-152

7. Flow of Fluids

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   Pages 153-221

8. Heat Transfer

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   Pages 223-283

9. Kinetics of Chemical Reactions in Foods

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   Pages 285-299

10. Thermal Process Calculations

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    Pages 301-378

11. Refrigeration

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    Pages 379-412

12. Evaporation

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    Pages 413-429

13. Dehydration

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    Pages 431-473

14. Physical Separation Processes

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    Pages 475-511

15. Extraction

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    Pages 513-532

16. Back Matter

    Pages 533-579

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Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re?ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci?ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualfoodprocessingoperations. Thisthemecontinuesinthethirdedition. Inadditiontotheemphasisonproblemsolving,technological principles that form the basis for a process are presented so that the process can be better understood and selection of processing parameters to maximize product quality and safety can be made more effective. The third edition incorporates most of what was in the second edition with most of the material updated to include the use of computers in problem solving.

• Chemical reaction
• Food Engineering
• Food Processing
• Food Science
• enzymes
• microorganism
• process engineering
• tea

• Department of Food Science and Technology, University of Georgia, Athens, USA

  Romeo T. Toledo

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