Book description

This work assembles current information on the thermophysical properties of foods and the rate constants pertaining to changes in food components during traditional and innovative processing techniques. It provides illustrations of the application of these properties in process design. Featuring a new appendix of tables containing property data, this edition includes coverage of the transport and storage of liquids and solids, heating and cooling of foods, ingredients, mass transfer in foods, freezing, concentration, dehydration, thermal processing, membrane processes, liquid food concentration, applications of membranes in food processing, as well as packaging, cleaning, and sanitation.

Table of contents