Food Engineering Complete Book. Volume 1, Food Engineering

Author: China National Research Institute of Food and Fermentation Industry
Publisher:
Publish Date: 2004-01-01
Features: Volume "Food Engineering" introduces 13 chapters on fluid flow, heat and mass transfer, mixing and emulsification, crystallization, refrigeration, adsorption and ion exchange, including new technologies such as freeze concentration, freeze drying, molecular distillation, supercritical extraction, membrane separation, and ultrafine grinding. The book has five key features: (1) It systematically and comprehensively introduces 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, it serves as a reference for multiple purposes. (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. (3) Adhering to the principle of linking theory with practice, the content includes both fundamental theories and practical applications. (4) Food raw materials primarily come from agricultural and sideline products, which have biological characteristics and are highly complex in composition. Additionally, multiple biochemical changes often occur during processing. (5) Food safety and hygiene are currently widely emphasized issues. The book not only dedicates a chapter to food safety but also includes the Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) of the food industry in this reference tool, providing professionals with easy access for reference. This is an important measure to ensure food safety.