{"product_id":"handbook-of-food-process-design-2-volume-set-isbn-9781444330113","title":"Handbook of Food Process Design, 2 Volume Set","description":"In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.\u003cbr\u003e   \u003cp\u003e\u003cb\u003eHandbook of Food Process Design\u003c\/b\u003e is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. \u003cbr\u003e \u003c\/p\u003e \u003cp\u003eStarting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003ePreface xix\u003c\/p\u003e \u003cp\u003eAcknowledgements xxi\u003c\/p\u003e \u003cp\u003eAbout the Editors xxii\u003c\/p\u003e \u003cp\u003eContributors xxiv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVolume I\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Food Preservation and Processing Methods 1\u003cbr\u003e \u003ci\u003eMohammad Shafiur Rahman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Food Process Design: Overview 18\u003cbr\u003e \u003ci\u003eMohammad Shafiur Rahman and Jasim Ahmed\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Units and Dimensions 24\u003cbr\u003e \u003ci\u003eE. Özgül Evranuz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Material and Energy Balances 39\u003cbr\u003e \u003ci\u003eE. Özgül Evranuz and Meral Kılıç-Akyılmaz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Thermodynamics in Food Process Design 74\u003cbr\u003e \u003ci\u003eSantanu Basu and Pinaki Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Chemical Reaction Kinetics Pertaining to Foods 113\u003cbr\u003e \u003ci\u003eJasim Ahmed, Kirk Dolan and Dharmendra Mishra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies 167\u003cbr\u003e \u003ci\u003eRicardo Simpson and Alik Abakarov\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Instrumentation, Sensor Design and Selection 190\u003cbr\u003e \u003ci\u003eWeibiao Zhou and Nantawan Therdthai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Automation and Process Control 211\u003cbr\u003e \u003ci\u003eKazi Bayzid Kabir and M.A.A. Shoukat Choudhury\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes 239\u003cbr\u003e \u003ci\u003eI.M. Mujtaba\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Fluid Flow and Pump Selection 262\u003cbr\u003e \u003ci\u003eJasim Ahmed and Rajib Ul Alam Uzzal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Heating and Cooling System Analysis Based on Complete Process Network 299\u003cbr\u003e \u003ci\u003eMartín Picón-Núñez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Pasteurisation Process Design 335\u003cbr\u003e \u003ci\u003eGary Tucker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Sterilization Process Design 362\u003cbr\u003e \u003ci\u003eRicardo Simpson, Helena Núñez and Sergio Almonacid\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Refrigeration, Air Conditioning and Cold Storage 381\u003cbr\u003e \u003ci\u003eMohd. Kaleem Khan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Chilling, Freezing and Thawing Process Design 430\u003cbr\u003e \u003ci\u003eMohammad Shafiur Rahman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Thermal Evaporator Design 460\u003cbr\u003e \u003ci\u003eTarif Ali Adib\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Food Processing and Control by Air Jet Impingement 489\u003cbr\u003e \u003ci\u003eGianpaolo Ruocco and Maria Valeria De Bonis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Hot Air Drying Design: Tray and Tunnel Dryer 510\u003cbr\u003e \u003ci\u003eJasim Ahmed, U.S. Shivhare and Rajib Ul Alam Uzzal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Hot Air Drying Design: Fluidized Bed Drying 542\u003cbr\u003e \u003ci\u003eR.T. Patil and Dattatreya M. Kadam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Heat Pump Design for Food Processing 578\u003cbr\u003e \u003ci\u003eM.N.A. Hawlader and K.A. Jahangeer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Freeze-drying Process Design 621\u003cbr\u003e \u003ci\u003eCristina Ratti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23 Crystallization Process Design 648\u003cbr\u003e \u003ci\u003eJohn J. Fitzpatrick\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 Aseptic Process Design 682\u003cbr\u003e \u003ci\u003ePrabhat Kumar, K.P. Sandeep and Josip Simunovic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Extrusion Process Design 710\u003cbr\u003e \u003ci\u003eKasiviswanathan Muthukumarappan and Chinnadurai Karunanithy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex to Volumes I and II\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVolume II\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e26 Baking Process Design 743\u003cbr\u003e \u003ci\u003eEmmanuel Purlis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27 Membrane Separation and Design 769\u003cbr\u003e \u003ci\u003eRohit Ruhal and Bijan Choudhury\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28 Food Frying Process Design 789\u003cbr\u003e \u003ci\u003eFerruh Erdogdu and T. Koray Palazoglu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29 Mechanical Separation Design 811\u003cbr\u003e \u003ci\u003eTimothy J. Bowser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30 Mixing and Agitation Design 834\u003cbr\u003e \u003ci\u003eSiddhartha Singha and Tapobrata Panda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31 Extraction Process Design 871\u003cbr\u003e \u003ci\u003eQ. Tuan Pham and Frank P. Lucien\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32 Size Reduction Process Design 919\u003cbr\u003e \u003ci\u003eM. Reza Zareifard, Ali Esehaghbeygi and Amin Allah Masoumi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33 Irradiation Process Design 967\u003cbr\u003e \u003ci\u003eRod Chu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34 Design for High-Pressure Processing 998\u003cbr\u003e \u003ci\u003eTatiana Koutchma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35 Microwave and Radio-Frequency Heating Processes for Food 1031\u003cbr\u003e \u003ci\u003eFrancesco Marra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36 Design of Ohmic Heating Processes 1057\u003cbr\u003e \u003ci\u003eIlkay Sensoy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37 Design of Equipment for Pulsed Electric Field Processing 1078\u003cbr\u003e \u003ci\u003eFederico Gómez Galindo and Pär Henriksson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38 Process Design Involving Ultrasound 1107\u003cbr\u003e \u003ci\u003eJordi Salazar, Antoni Turó, Juan A. Chávez and Miguel J. García-Hernández\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39 Process Design Involving Pulsed UV Light 1166\u003cbr\u003e \u003ci\u003eAli Demirci and Nene M. Keklik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications 1188\u003cbr\u003e \u003ci\u003ePaul Takhistov\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41 An Overview of Food Packaging: Material Selection and the Future of Packaging 1237\u003cbr\u003e \u003ci\u003eJasim Ahmed and Tanweer Alam\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42 Mass Transport Phenomena in Food Packaging Design 1284\u003cbr\u003e \u003ci\u003eMarcella Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e43 Design of Modified and Controlled Atmospheres 1340\u003cbr\u003e \u003ci\u003eGurbuz Gunes and Celale Kirkin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e44 Packaging for Processed Food and the Environment 1369\u003cbr\u003e \u003ci\u003eEva Almenar, Muhammad Siddiq and Crispin Merkel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point 1406\u003cbr\u003e \u003ci\u003eTomás Norton and Brijesh Tiwari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e46 Commercial Imperatives 1436\u003cbr\u003e \u003ci\u003eGerard La Rooy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex to Volumes I and II\u003c\/p\u003e  \u003cb\u003eDr Jasim Ahmed\u003c\/b\u003e is a Research Scientist on the Food and Nutrition Program at the Kuwait Institute for Scientific Research, Safat, Kuwait.  \u003cp\u003e\u003cb\u003eDr Mohammad Shafiur Rahman\u003c\/b\u003e is a Professor at the Sultan Qaboos University, Muscat, Sultanate of Oman.\u003c\/p\u003e  In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.  \u003cp\u003e\u003cb\u003eHandbook of Food Process Design\u003c\/b\u003e is a major new two-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.\u003c\/p\u003e \u003cp\u003eStarting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role of process design in the broader context of food production and consumption.\u003c\/p\u003e \u003cp\u003eTargeted at food engineers, researchers, product and process developers and other food industry professionals, the \u003cb\u003eHandbook of Food Process Design\u003c\/b\u003e will be equally useful to students and researchers working in food science and technology and biochemical engineering. Graduates of other disciplines, including chemical and mechanical engineering, will also find its treatment of the principles and practice of process design invaluable for working in food contexts.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989331951845,"sku":"NP9781444330113","price":639.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781444330113.jpg?v=1761783698","url":"https:\/\/k12savings.com\/products\/handbook-of-food-process-design-2-volume-set-isbn-9781444330113","provider":"K12savings","version":"1.0","type":"link"}