© 2007

Fundamentals of Food Process Engineering

  • Thoroughly updated

  • Several new and re-organized sections

  • Every food science student must take a food engineering class


Part of the FOOD SCIENCE TEXT SERIES book series (FSTS)

Table of contents

  1. Front Matter
    Pages I-XVII
  2. Romeo T. Toledo
    Pages 51-63
  3. Romeo T. Toledo
    Pages 65-103
  4. Romeo T. Toledo
    Pages 105-124
  5. Romeo T. Toledo
    Pages 125-152
  6. Romeo T. Toledo
    Pages 153-221
  7. Romeo T. Toledo
    Pages 223-283
  8. Romeo T. Toledo
    Pages 285-299
  9. Romeo T. Toledo
    Pages 301-378
  10. Romeo T. Toledo
    Pages 379-412
  11. Romeo T. Toledo
    Pages 413-429
  12. Romeo T. Toledo
    Pages 431-473
  13. Romeo T. Toledo
    Pages 475-511
  14. Romeo T. Toledo
    Pages 513-532
  15. Back Matter
    Pages 533-579

About this book


While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised.  The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective.  In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.

New sections reflecting the current state of technology include:

  • enthalpy change calculations in freezing based on the freezing point depression
  • evaporative cooling
  • interpretation of pump performance curves
  • determination of shape factors in heat exchange by radiation
  • unsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processing
  • pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foods
  • high pressure processing of fluid and packaged foods
  • concentration of juices
  • environmentally friendly refrigerants
  • modified atmosphere packaging of produce
  • sorption equations for water activity of solid foods
  • osmotic pressure and water activity relationships
  • vacuum dehydration
  • new membranes commercially available for food processing and waste treatment
  • supercritical fluid extraction

Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional.


About the author

Romeo T. Toledo is a Professor and the Director of the Food Processing Research and Development Laboratory at the University of Georgia – Athens’ Department of Food Science and Technology.


Chemical reaction Food Engineering Food Processing Food Science enzymes microorganism process engineering tea

Authors and affiliations

  1. 1.Department of Food Science and TechnologyUniversity of GeorgiaAthensUSA

Bibliographic information

  • Book Title Fundamentals of Food Process Engineering
  • Authors Romeo T. Toledo
  • DOI
  • Copyright Information Springer 2007
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-0-387-29019-5
  • Softcover ISBN 978-1-4419-3966-1
  • eBook ISBN 978-0-387-29241-0
  • Series ISSN 1572-0330
  • Edition Number 3
  • Number of Pages XVIII, 570
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site