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Offers information that is necessary to design food processes and the equipment needed to carry them out. This book covers the common food engineering unit operations in detail, including guidance for carrying out specific design calculations.

Based on information presented by leading researchers at the International Symposium on the Properties of Water in Foods (ISOPOW 2004), this book discusses the role of water in structural and functional properties and for preserving biomolecule functionality in restricted water environments.

Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides information about the physicochemical and nutritional properties of cereals and their products. It covers the chemical and physical grain properties of various types of cereals and cereal-based products.

In many cases, shelf life assessment implies a number of different choices, all of which may have a dramatic effect on shelf life dating. This book presents criteria and methodologies that allow accurate and reliable shelf life dating. The text explains the shelf life assessment process through sequential steps, each requiring the selection of specific criteria and the adoption of proper methodologies. Providing a unified view, the author covers the definition of acceptability limit, identification of proper shelf life indicators, development of shelf life assessment strategies, organization of an experimental plan for shelf life testing, and statistical analysis of shelf life data.

Suitable for food engineers, this reference focuses on transport phenomena in food preservation. It reviews the fundamental concepts regarding mass, heat, and momentum transfer and examines specific applications of heat, mass, and combined transfer phenomena to a variety of processes and products.

This text introduces the basic principles of food engineering, providing readers with a good understanding of what food process engineering encompasses. The text begins with an overview of basic concepts of unit operations, familiarizing readers with fundamental ideas regarding processes. It then reviews key topics in food process engineering, covering the physical properties of food, traditional fluid mechanics, and heat transfer. The text examines transport phenomena, momentum, energy, and mass balances, as well as macroscopic balances. It also discusses food processing and food preservation technologies and food packaging.

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. This book covers the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies.

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. This volume presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs. The book includes a series of case studies that begin by defining acceptability limits and identifying the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools.