Extraction Techniques for Food Processing

Contents: Preface. 1. Food process engineering. 2. Organic farming and food processing. 3. Mechanical separations. 4. Evaporation. 5. Drying. 6. Contact-equilibrium processes. 7. Size reduction. 8. Mixing. 9. Food-borne pathogens. 10. Fluid flow theory. 11. Heat transfer theory. 12. Material and energy balances. 13. Transporting fresh foods safely. Bibliography. Index.

"There is an increasing, public awareness of the health, environment and safety hazards associated with the extraction techniques in food processing and the possible contamination of the final products. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products.

This book provides a comprehensive reference on modern extraction techniques and food processing. Scientist and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents of this book." (jacket)