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Food Engineering Series

Handbook of Food Processing Equipment

Authors: Saravacos, George, Kostaropoulos, Athanasios E.

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  • 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
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eBook $119.00
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  • ISBN 978-3-319-25020-5
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Softcover $159.99
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  • ISBN 978-3-319-79720-5
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About this book

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed.
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.  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.

Table of contents (13 chapters)

Table of contents (13 chapters)

Buy this book

eBook $119.00
price for USA in USD (gross)
  • ISBN 978-3-319-25020-5
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-3-319-25018-2
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
Softcover $159.99
price for USA in USD
  • ISBN 978-3-319-79720-5
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Handbook of Food Processing Equipment
Authors
Series Title
Food Engineering Series
Copyright
2016
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing Switzerland
eBook ISBN
978-3-319-25020-5
DOI
10.1007/978-3-319-25020-5
Hardcover ISBN
978-3-319-25018-2
Softcover ISBN
978-3-319-79720-5
Series ISSN
1571-0297
Edition Number
2
Number of Pages
XII, 775
Number of Illustrations
345 b/w illustrations, 2 illustrations in colour
Topics

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