English | 2022 | PDF | 5 MB | 252 Pages
Keshavan Niranjan
ISBNs: B0BBYXWJ4Z, 3031075692, 3031075706, 9783031075698, 9783031075704, 978-3031075698, 978-3031075704, 978-3-031-07570-4, 978-3-031-07569-8
As an introductory text book on food
engineering principles, this text gives students a firm, quantitative
foundation in all aspects of food process and product formulation,
packaging, manufacturing processes; engineering aspects of the fate of
food in the GI tract; engineering principles of the environmental impact
of foods; and principles of process economics and project management.
The contents are based on a new definition of Food Engineering which is
fit-for-purpose for this day and age:
Food
Engineering is the work of designing, formulating and manipulating food
products which have desired sensory, satiety, health and well-being
responses; and developing - across various operational scales - designs
for the lowest environmental impact processing, packaging and storage
systems capable of realizing the products.
Based
on this definition, Engineering Principles for Food Process and Product
Realization re-defines the core competencies of food engineering,
covers the engineering principles needed for food process and product
design, and examines the engineering principles relevant to the
interactions between food on the one hand, and human health, security
and environment on the other – which are the key drivers for the growth
of food business. With security, human health and environmental legacy
driving business, the engineering paradigm must shift from being farm
and preservation focused to becoming consumer focused - which this book
aims to achieve.
All of these topics
are covered at a level that is easy to read and absorb, but with
challenging questions and problems which require knowledge integration
across topics. This book is uniquely placed to serve as an effective
launching pad for undertaking further studies on advanced topics and
concepts relating to the design of food processes and products.
