Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

Key Features

• Provides a strong emphasis on the relationship between engineering and product quality/safety
• Considers cost and environmental factors
• Presents a fully updated, adequate review of recent research and developments in the area
• Includes a new, full chapter on elements of food plant design
• Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail