Overview
- Covers a much wider range of the food engineering process than any other introductory textbook currently on the market
- Examines every aspect of the food engineering process in an easy-to-read fashion
- Provides an expanded interpretation of food engineering
Part of the book series: Food Engineering Series (FSES)
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Table of contents (10 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Authors and Affiliations
About the author
Bibliographic Information
Book Title: Engineering Principles for Food Process and Product Realization
Authors: Keshavan Niranjan
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-031-07570-4
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-031-07569-8Published: 26 August 2022
Softcover ISBN: 978-3-031-07572-8Published: 27 August 2023
eBook ISBN: 978-3-031-07570-4Published: 25 August 2022
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XI, 249
Number of Illustrations: 78 b/w illustrations, 12 illustrations in colour
Topics: Food Science, Organic Chemistry