Food Engineering Encyclopedia. Volume 3, Food Industrial Engineering

Author: Xiao Jiajie (Editor)
Publisher:
Publish Date: 2005-01-01
Features: The book is divided into three volumes: "Food Engineering," "Food Process Engineering," and "Food Industrial Engineering." Each volume 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 conveyance, 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, such as: 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 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 guidance.
(2) In addition to referencing the latest domestic and international materials during the writing process, the book places special emphasis on introducing new technologies already applied in food production, such as supercritical extraction, molecular distillation, membrane separation, and ultrafine grinding.
(3) Adhering to the principle of combining 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.