Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry. It links the key concepts of food engineering and science. The chapters provide up-to-date information about modern methods for engineering processing along with food safety controls and their properties. It combines engineering and product quality/safety concepts with emphasis on practical usefulness of preservation processes as well as process control. This new title focuses on the chemical features of food products, food microbiology, packaging, processing, distribution of quality foods, and preservation. It also reviews the most practical approaches into food product design with practical discussions. The book is divided into three sections in different areas of food process engineering: Section 1 covers a wide range of food packaging and storage engineering. Section 2 describes food biotechnology with emphasis on novel food processes. Section 3 contains case studies to illustrate engineering application of technologies discussed. This is an important reference book for food industry professionals and will also be a valuable research-oriented volume for postgraduate students in food science and technology.

Discusses essential elements of food process engineering and innovations that are changing the food industry. Covers modern methods for engineering processing along with food safety and quality controls. Focuses on chemical features of food products, food microbiology, packaging, processing, distribution of quality foods, and preservation.

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

PRAISE FOR PRODUCT REALIZATION: GOING FROM ONE TO A MILLION "A must-read reference for anyone who intends to successfully build a product and bring it to market." Desh Deshpande, Entrepreneur & Life Member of MIT Corporation "This book is a go-to resource for new and experienced hardware teams to help them plan for and execute a new hardware startup successfully and avoid common pitfalls. Highly recommended." Bill Aulet, Managing Director, The Martin Trust Center for MIT Entrepreneurship & Professor of the Practice, MIT Sloan School and Author of Disciplined Entrepreneurship "An excellent, practical guide for first time entrepreneurs building physical world products." Laila Partridge, Managing Director, STANLEY+Techstars Accelerator "Product Realization picks up where so many product design books end. Here is the book that explains it all chock full of shop-floor wisdom, fascinating stories and compelling examples." Steven Eppinger, Professor of Management Science and Engineering Systems, Massachusetts Institute of Technology "Product Realization contains the critical information and roadmap hardware entrepreneurs need as they take their concepts from prototype to production." Ken Rother, Managing Director eLab and Visiting Lecturer of Management, Johnson Graduate School of Management, Cornell University Product Realization: Going from One to a Million delivers a comprehensive treatment of the entire product launch process from beginning to end. Drawing upon the author's extensive first-hand experience with dozens of successful product launches, the book explores the process of bringing a design from prototype to product. It illustrates the complicated and interdisciplinary process with vignettes and examples, provides checklists and templates to help teams, and points out common challenges teams will face. Perfect for both students, start-ups, and engineers in the field, Product Realization: Going from One to a Million will be the go-to reference for engineers seeking practical advice and concrete strategies to launch higher quality products, at the right cost and on time.

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)