Overview

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to heat-mediated physicochemical transformation, and concluding with heat-driven separation. Chemically-driven separation is discussed last - either under equilibrium, or undergoing transient evolution. This book places a major emphasis on comprehensive and phenomenological understanding, rather than empirical description; and entails a comprehensive approach to the whole of modern food engineering. Key Features Covers thermal and chemical food process engineering operations, with systematic derivation of all relevant formulae Discusses the equipment and their features required by the underlying food processes Provides several integrated problems, carefully designed so as to complement the topics and reinforce the analyses Includes comprehensive mathematical simulation of food processes from first principles

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9780367351137

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F. Xavier Malcata is Full Professor at Department of Chemical Engineering of University of Porto (Portugal), and chair of Integrated Masters Course on Bioengineering. He held previous appointments as Dean of the Colege of Bioengineering of the Portuguese Catholic University, President of the Portuguese Society of Biotechnology, and Chief Executive Officer of several non-profit University/Industry Extension Associations and Startup/Spinoff Technological Incubators. He was the recipient of several international honors and awards, including Elmer Marth Educator Award in 2011 by the International Association of Food Protection, and William V. Cruess award for excellence in teaching in 2014 by the Institute of Food Technologists (USA). He authored 12 books, and published more than 400 papers in top-ranking refereed journals that received 13,000+ citations by the peers.

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