Technology in Food Processing delves into the science and engineering behind transforming raw ingredients into nutritious and safe food products. The book explores how food science is applied to the selection, preservation, packaging, and optimal use of food while maintaining its nutritional value. By blending engineering principles with food technology, the food processing industry plays a vital role in meeting global food demands.
This comprehensive guide provides a scientific yet accessible explanation of various food processing methods, covering essential topics such as the physical properties of food materials, fluid flow, heat and mass transfer, reaction kinetics, and more. Readers will gain insights into key processes like centrifugation, thermal processing, crystallization, and refrigeration, all of which are crucial for preserving food and ensuring its safety. Additionally, the book addresses modern concerns like food spoilage, preservation techniques, and the importance of sanitation, cleaning, and disinfection in food processing.
Primarily designed as a textbook for students pursuing food technology and processing courses, the book incorporates the latest trends in the field. It offers both theoretical knowledge and practical insights, making it an invaluable resource for those eager to understand the crucial role of technology in the food industry.
