Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.
In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.
- Thoroughly explores a collection of data on the physical properties of foods and food processing systems
- Presents background information on the chemical, physical and engineering properties of foods
- Includes comprehensive charts with data on food properties
1. Introduction to food 2. What is it; major food types, complexity, biological variability 3. Food processing
processed foods 4. Foods composition- food composition tables- benefits and limitations 5. Food nutritional value
Atwater factors 6. Food pH
pH values for different foods- acid and low-acid foods 7. Units and dimensions 8. Mass balances 9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work 10. Food size, shape and other physical characteristics 11. Density and specific gravity 12. Viscosity simple rheology 13. More complex rheology 14. Surface properties 15. Thermal properties 16. Specific heat 17. Latent heat 18. Enthalpy and enthalpy data for food 19. Heat balance calculations 20. Heat transfer 21. Mechanisms, steady state and unsteady state 22. Conductions and thermal conductivity 23. Convection and heat film coefficients 24. Overall heat transfer coefficients and heat exchangers 25. The electromagnetic spectrum, food processing and food analysis 26. Reaction kinetics 27. D values and Z values, thermal process calculations
strengths and weaknesses 28. Properties of steam and refrigerants 29. Properties of air-water systems 30. Some electrical properties, temperature measurement 31. Mass transfer
diffusion 32. Packaging material properties! 33. Membrane processing 34. Combined heat and mass transfer
e.g. drying 35. Unit Operations 36. Novel processing methods 37. Processing measurements; temperature, pressure and flow 38. Homogenisation, size reduction 39. Food colour 40. Food flavour 41. Food texture 42. Water useage/Energy conservation/waste and its disposal 43. Emerging topics, e.g. sustainability, 3-D printing
Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).