In the 21st Century, processing food is no longer a simple or
straightforward matter. Ongoing advances in manufacturing have
placed new demands on the design and methodology of food processes.
A highly interdisciplinary science, food process design draws upon
the principles of chemical and mechanical engineering,
microbiology, chemistry, nutrition and economics, and is of central
importance to the food industry. Process design is the core of food
engineering, and is concerned at its root with taking new concepts
in food design and developing them through production and eventual
consumption.
Handbook of Food Process Design is a major new 2-volume
work aimed at food engineers and the wider food industry.
Comprising 46 original chapters written by a host of leading
international food scientists, engineers, academics and systems
specialists, the book has been developed to be the most
comprehensive guide to food process design ever
published.
Starting from first principles, the book provides a complete
account of food process designs, including heating and cooling,
pasteurization, sterilization, refrigeration, drying,
crystallization, extrusion, and separation. Mechanical operations
including mixing, agitation, size reduction, extraction and
leaching processes are fully documented. Novel process designs such
as irradiation, high-pressure processing, ultrasound, ohmic heating
and pulsed UV-light are also presented. Food packaging processes
are considered, and chapters on food quality, safety and commercial
imperatives portray the role process design in the broader context
of food production and consumption.
Om författaren
Dr Jasim Ahmed is a Research Scientist on the Food and
Nutrition Program at the Kuwait Institute for Scientific Research,
Safat, Kuwait.
Dr Mohammad Shafiur Rahman is a Professor at the Sultan
Qaboos University, Muscat, Sultanate of Oman.
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