Food Engineering Complete Book. Volume 2, Food Process Engineering

Author: China National Research Institute of Food and Fermentation Industry
Publisher:
Publishing Date: 2004-04-01
Features: The book is divided into three volumes: "Food Engineering," "Food Process Engineering," and "Food Industrial Engineering." It is edited by Gao Fucheng, Huang Funan, and Xu Xueping, respectively.
Volume "Food Engineering" introduces 11 chapters on unit operations, including fluid flow, heat and mass transfer, mixing and emulsification, crystallization, refrigeration, adsorption and ion exchange, etc. It covers new technologies such as freeze concentration, freeze drying, molecular distillation, supercritical extraction, membrane separation, and ultrafine grinding.
Volume "Food Process Engineering" includes chapters on material conveying, cold processing and storage, food sterilization, enzyme technology, fermentation engineering, baking, pickling and smoking, steam point extrusion, forming, and food packaging, among others. It also covers food raw material characteristics and storage, raw material pretreatment, comprehensive utilization of food raw materials, and online inspection and automation, totaling 14 chapters.
Volume "Food Process Engineering" consists of 13 chapters, including food factory design, food factory management, food marketing, and food research and development. The remaining 6 chapters introduce specific measures for controlling product quality, namely: general standards for regulations, food product labeling, food safety and hygiene, good manufacturing practices (GMP), hazard analysis and critical control points (HACCP), and the ISO 9000 quality certification system.
The book has five key features:
(1) It provides a systematic and comprehensive introduction to all aspects of food engineering, from factory design, raw material characteristics, unit operations, and finished product packaging to factory management, food marketing, safety and hygiene, regulations, and standards. With this volume in hand, readers can refer to multiple aspects for comprehensive information.
(2) In addition to referencing the latest domestic and international materials during the writing process, the book focuses on introducing new technologies widely applied in food production, such as supercritical extraction, molecular distillation, membrane separation, and ultrafine grinding.
(3) Adhering to the principle of integrating theory with practice, the book includes both fundamental theories and practical applications. Additionally, while discussing processing technologies, it also introduces the performance of the equipment used, ensuring coordination between technology and equipment.
(4) Food raw materials often come from agricultural and sideline products, which have biological characteristics and are highly complex in composition. During processing, they undergo various biochemical changes. The book explains the patterns of these changes in relevant chapters.
(5) Food safety and hygiene are currently issues of widespread concern. The book not only includes a chapter on food safety but also incorporates good manufacturing practices (GMP) and hazard analysis and critical control points (HACCP) of the food industry into this reference tool, allowing practitioners to consult them at any time. This is an important measure to ensure food safety.