Fundamentals of Food Process Engineering

The text incorporates the use of computational techniques using the personal computer to solve processing problems encountered in the modern food industry. Sections include non-linear curve fitting, energy associated with food freezing accounting for non-frozen water below the freezing point, flash evaporation & evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Advances in the food industry will be reflected in new sections on non-thermal methods for microbial inactivation, sterilization of fluids containing particulates, non-CFC refrigerants and their thermodynamic properties, vapor induced puffing for producing crispy dried or baked food products and application of supercritical fluids and extrusion to generate unique food ingredients.Toledo, Romeo T. is the author of 'Fundamentals of Food Process Engineering', published 1999 under ISBN 9780834213159 and ISBN 083421315X.