CRC Press Handbook of Food Engineering

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. About the Author Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and research in the area of food process engineering. He served as Chair of the Agricultural Engineering Department at Michigan State University from 1975 to 1979. Heldman joined the Campbell Soup Company in 1984, as the Vice President of Process Research and Development. In 1986, he moved to the National Food Processors Association, as Executive Vice President of Scientific Affairs, CEO for The National Food Laboratory, and President of The Food Processors Institute. In 1991, Heldman joined the Weinberg Consulting Group Inc, as a consultant on food regulatory issues. In 1992, Heldman was appointed Professor of Food Process Engineering at the University of Missouri and Leader for the Foods, Feeds and Products cluster in the Foods for the 21st Century program. Beginning in 1994, he served as Unit Leader for the Food Science and Engineering Unit, and in 1997, as Director for the Office of Value-Added Agriculture Outreach. From 1998 to 2004, Heldman was Professor of Food Process Engineering at Rutgers, the State University of New Jersey, and Director of the Cooperative Research & Development Program in the Center for Advanced Food Technology (CAFT). From 2004 to 2012, Heldman was a consultant involved in applications of engineering concepts to food manufacturing for educational institutions, industry and government. In August, 2012, Heldman joined the faculty at The Ohio State University as Dale A. Sobering Endowed Professor of Food Engineering. In 2016, he assumed responsibilities as Director of the Center for Advanced Processing and Packaging Studies (CAPPS). Heldman has received numerous recognitions, including the FIEI Young Researchers' Award from the American Society of Agricultural Engineers in 1974, elected Fellow of the Institute of Food Technologists (IFT) in 1981, the DFISA-ASAE Food Engineering Award