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This text focuses on the design of food processing equipment, emphasizing key unit operations like heating, cooling, and drying. It also addresses mechanical processing operations, including separations, transport, storage, and packaging of food materials, alongside an introduction to food processes and processing plants. It serves as a vital reference for food engineers, technologists, and process plant designers, as well as a foundational resource for food process engineering students. The chapters explore engineering and economic considerations for all significant food processing steps, grounded in the physical properties of food and transport phenomena. Illustrations clarify the structure and operation of industrial food processing equipment. The text covers materials of construction, fabrication techniques, and the selection of suitable equipment for various operations. Discussions include mechanical processing equipment like size reduction, homogenization, and mixing, as well as mechanical separations equipment such as filters and centrifuges. It also presents industrial food processing equipment for heat transfer, evaporation, refrigeration, and novel processes like high-pressure processing. Appendices provide unit conversions, selected thermophysical properties, plant utilities, and a comprehensive list of food equipment manufacturers and suppliers.
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Handbook of Food Processing Equipment, Geōrgios D. Sarabakos
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- Pubblicato
- 2018
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