Handbook of Food Processing Equipment

  • George Saravacos
  • Athanasios E. Kostaropoulos

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xii
  2. George Saravacos, Athanasios E. Kostaropoulos
    Pages 1-50
  3. George Saravacos, Athanasios E. Kostaropoulos
    Pages 51-85
  4. George Saravacos, Athanasios E. Kostaropoulos
    Pages 87-147
  5. George Saravacos, Athanasios E. Kostaropoulos
    Pages 149-232
  6. George Saravacos, Athanasios E. Kostaropoulos
    Pages 233-292
  7. George Saravacos, Athanasios E. Kostaropoulos
    Pages 293-330
  8. George Saravacos, Athanasios E. Kostaropoulos
    Pages 331-365
  9. George Saravacos, Athanasios E. Kostaropoulos
    Pages 367-419
  10. George Saravacos, Athanasios E. Kostaropoulos
    Pages 421-502
  11. George Saravacos, Athanasios E. Kostaropoulos
    Pages 503-548
  12. George Saravacos, Athanasios E. Kostaropoulos
    Pages 549-604
  13. George Saravacos, Athanasios E. Kostaropoulos
    Pages 605-643
  14. George Saravacos, Athanasios E. Kostaropoulos
    Pages 645-696
  15. Back Matter
    Pages 697-775

About this book

Introduction

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of  food materials, as well as an introduction to food processes and food processing plants are discussed.

Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.  The book also serves as a basic reference for food process engineering students.
The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment  such as filters, centrifuges, presses, and solid
s/air systems, plus equipment for industrial food processing  such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Keywords

Food processing Food storage Homogenization Pasteuization Food evaporation

Authors and affiliations

  • George Saravacos
    • 1
  • Athanasios E. Kostaropoulos
    • 2
  1. 1.NauplionGreece
  2. 2.AthensGreece

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-25020-5
  • Copyright Information Springer International Publishing Switzerland 2016
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-25018-2
  • Online ISBN 978-3-319-25020-5
  • Series Print ISSN 1571-0297
  • About this book