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Process Engineering in the Food Industry: Developments and Opportunities.

Process Engineering in the Food Industry - Developments and Opportunities.

Edited by R W Field and J A Howell.

This book represents the culmination of a project run by the Food and Drink Subject Group of the Institution of Chemical Engineers. To be more precise, this is the second outcome of the project because the first was a successful conference on the subject area held a couple of years back.

It hardly needs saying that the food industry is undergoing a bit of a revolution. Everyone wants fewer additives and they also want less processed food. This has lead to the introduction of new processing techniques which in general terms demand the use of full automation. The text is divided into four sections on New process opportunities and novel foods, Plant fouling and cleaning, Process measurement and control, and Membrane processes.

Twenty two chapters are to be found in the text and numerous authors have been involved in setting down the information. The actual titles are Continuous sterilization operations for aseptic packaging - an overview; The development and application of Ohmic heating for the continuous heating of particulate foodstuffs; Simulation of a pressure cook/water and vacuum cooled processing system; The engineering aspects of ready meal production; The extrusion cooking of potato products; Monitoring and control of the extrusion cooking process; Fouling of heat exchangers - a review; A systematic approach to the study and modelling of food fouling; A comparison of two possible fouling monitors for the food processing industry; The design and construction of food processing equipment with particular regard to hygiene; Management information, food processing and CIP systems; Mathematical modelling and control of sterilisation processes; Optimal operation of an ion-exchange vessel; Use of an open-ended coaxial probe for moisture measurement; The application of a microwave attenuation sensor to study mixing in an extrusion cooker; Refrigeration efficiency; Membrane processing in the food and dairy industries; Application of membrane processing to choose manufacture; The application of ceramic microfiltration in the brewing industry; Sterilising process air; Concentration of tomato juice and other fruit juices by reverse osmosis; and Removal of toxic components using ultrafiltration.

It is not often one gets the chance to read up about some many up-to-date processes between one set of covers but here you can do it.
COPYRIGHT 1989 Food Trade Press Ltd.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1989
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