Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: * Explains the interactions between different food constituents that might lead to changes in food properties * Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method * Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation * Provides case studies of solid-liquid and supercritical fluid extraction and food behaviors * Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Table of Contents

Food Engineering Handbook: Food Engineering Fundamentals Series Preface Preface Acknowledgments Editors Contributors Introduction; Theodoros Varzakas and Constantina Tzia Mass and Energy Balances; N. Zogzas Fundamental Notes on Chemical Thermodynamics; Petros Tzias Heat Transfer; Ioannis K. Kookos and Nikolaos G. Stoforos Steam Generation: Distribution; Theodoros Varzakas Heat Exchangers; Theodoros Varzakas Rheology in Use: A Practical Guide; Niall W.G. Young Fluid Mechanics in Food Process Engineering; Ricardo D. Andrade P., Carmen E. Perez C., and German J. Narvaez G. Diffusion; Theodoros Varzakas Absorption; Giovanni A. Escamilla Garcia and Eleazar M. Escamilla Silva Distillation for the Production of Fortification Spirit; Malcolm S. Allen, Andrew C. Clark, Leigh M. Schmidtke, and Peter J. Torley Food Products Evaporation; Jorge F. Velez-Ruiz Food Irradiation Processing; Joong-Ho Kwon, Jae-Jun Ahn, and Hafiz Muhammad Shahbaz Food Formulation; V. Giannou, Constantina Tzia, and Theodoros Varzakas Reaction Kinetics; Petros S. Taoukis, Theofania N. Tsironi, and Maria C. Giannakourou Index Food Engineering Handbook: Food Process Engineering Series Preface Preface Acknowledgments Author Biographies Contributors Membrane Separation; Alfredo Cassano, Rene Ruby Figueroa, and Enrico Drioli Size Reduction; Constantina Tzia and Virginia Giannou Centrifugation-Filtration; T. Varzakas Crystallization; T. Varzakas Mixing Emulsions; T. Varzakas, V. Polychniatou, and C. Tzia Solid-Liquid Extraction; Sofia Chanioti, George Liadakis, and Constantina Tzia Supercritical Fluid Extraction; Epaminondas Voutsas Chilling and Freezing; M. Giannakourou and V. Giannou Drying of Foods; Panagiotis A. Michailidis and Magdalini K. Krokida Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Dr. Srzednicki Fermentation and Enzymes; Constantinos Katsimpouras, Paul Christakopoulos, and Evangelos Topakas Fluid and Species Transfer in Food Biopolymers; Pawan S. Takhar Encapsulation of Food Ingredients: Agents and Techniques; Charikleia Chranioti and Constantina Tzia Multiphysics Modeling of Innovative and Traditional Food Processing Technologies; Kai Knoerzer and Henry Sabarez New/Innovative Technologies; George I. Katsaros and Petros S. Taoukis Index

Author Biography

Theodoros Varzakas received a bachelor's degree in microbiology and biochemistry, MBA in food, and Ph.D in food biotechnology from Reading University, UK in 1992 and 1998, respectively. He has been a postdoctoral researcher at Reading University, worked in large pharmaceutical and multinational food companies in Greece, and possesses at least 14 years of experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology at the Technological Educational Institute of Peloponnese, Greece (Higher Institute of Kalamata, Greece), specializing in issues of food technology, food processing, food quality, and safety. Constantina Tzia received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia's work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.