Food Process Engineering
Thermal and Chemical Operations
1st Edition
Will be published approx. on 9. February 2026
Book
Hardback
718 pages
978-0-367-35113-7 (ISBN)
Description
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
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
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Academic and Professional Reference
Illustrations
296 s/w Abbildungen, 17 s/w Tabellen
17 Tables, black and white; 296 Illustrations, black and white
Dimensions
Height: 280 mm
Width: 210 mm
ISBN-13
978-0-367-35113-7 (9780367351137)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
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.
Content
Heat exchange. Thermal cooking. Thermal separation. Chemical separation. Chemical reaction. Bibliographic references and further reading.