This text covers the design of food processing equipment based on key unit operations such as
heating cooling and drying. In addition mechanical processing operations such as separations
transport storage and packaging of food materials as well as an introduction to food
processes and food processing plants are discussed.Handbook of Food Processing Equipment is an
essential reference for food engineers and food technologists working in the food process
industries as well as for designers of process plants. The book also serves as a basic
reference for food process engineering students.The chapters cover engineering and economic
issues for all important steps in food processing. This research is based on the physical
properties of food the analytical expressions of transport phenomena and the description of
typical equipment used in food processing. Illustrations that explain the structure and
operation of industrial food processing equipment are presented. style=font-size:
13.3333330154419px >The materials of construction and fabrication of food processing equipment
are covered here as well as the selection of the appropriate equipment for various food
processing operations. Mechanical processing equipment such as size reduction size enlargement
homogenization and mixing are discussed. Mechanical separations equipment such as filters
centrifuges presses and solids air systems plus equipment for industrial food processing
such as heat transfer evaporation dehydration refrigeration freezing thermal processing
and dehydration are presented. Equipment for novel food processes such as high pressure
processing are discussed. The appendices include conversion of units selected thermophysical
properties plant utilities and an extensive list of manufacturers and suppliers of food
equipment.
