Overview
- Provides a comprehensive overview of food processing equipment, including different types of processing and food processing plants
- Focuses on the design and selection of food processing equipment, including mechanical transport and storage
- Presents important research on mass transfer, thermal, freezing, and food evaporation equipment
Part of the book series: Food Engineering Series (FSES)
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Table of contents (13 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. Â The book also serves as a basic reference for food process engineering students.
The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment  such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing  such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Authors and Affiliations
Bibliographic Information
Book Title: Handbook of Food Processing Equipment
Authors: George Saravacos, Athanasios E. Kostaropoulos
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-319-25020-5
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2016
Hardcover ISBN: 978-3-319-25018-2Published: 08 January 2016
Softcover ISBN: 978-3-319-79720-5Published: 30 March 2018
eBook ISBN: 978-3-319-25020-5Published: 29 December 2015
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 2
Number of Pages: XII, 775
Number of Illustrations: 345 b/w illustrations, 2 illustrations in colour
Topics: Food Science