Maroulis (National Technical U. of Athens, Greece) and Saravacos (Rutgers U.) explain how to apply computer spreadsheets to designing industrial food processes. They use fundamental engineering and economic relationships, and data from the literature on physical and transport properties of foods to model and simulate the most important food processes mainly heat and mass transfer. However for food mechanical processes such as mechanical processing and separations and packaging they still rely on empirical knowledge of equipment suppliers and food plant operators. Annotation (c) Book News, Inc., Portland, OR (booknews.com)
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.
Preface, List of Application Examples, Distribution of Application in
Chapters,
1. Food Science in Process Design,
2. Principles of Food Process Design,
3. Computer-Aided Process Design,
4. Heating Process,
5. Refrigeration and Freezing,
6. Evaporation,
7. Dehydration,
8. Thermal Processing of Foods,
9. Mass Transfer Processes,
10. Membrane Separation Processes, Appendix, Index
Zacharias B. Maroulis and George D. Saravacos
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