Book Description:
'Food Processing and Engineering Topics' offers a combination of theoretical support, practical examples, process applications, and recent findings on diverse aspects of food science and engineering, such as rheology, heat transfer, evaporation, osmotic dehydration, air drying, ultrasound and deep-fat frying. Topics upon selected fluids, powders, cheese, concentrated foods, and frozen dough are also included. Presenting an interesting, complete and current vision of important food processing and food engineering, food products and food technologies, the manuscript is a useful tool for teaching, processing and researching. The book could be used as a textbook by students, finding in it some academic themes such as: rheological applications an its relation with moment transport and flow, measure of textural attributes for cheese, particle size distributions for food powders; also, the fundamentals of heat transfer focused to explain the convective heat transfer evaluation, the heat transfer complications due to the fouling formation, and the evaporation of food liquids; mass transfer principles and applications on osmotic concentration, air drying, and frying; and finally some innovative and practical applications of ultrasound, baking and frying will complete the panorama. Industrial people could use this work as a tool for specific food items or problems, like rheology of some liquid foods, particle distributions of food powders, measurement of cheese texture, approaches for analysis of fouling of heat transfer exchangers, effect of evaporation on food properties; furthermore, they will find recent information and applications of osmotic and air dehydration, combined treatments on fried foods, ultrasound and baking in food processing. Researchers may compare their results with some data presented in tables and graphics included in each chapter.

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Table of Contents:
Preface

About the Authors

Contributors

PART I: Topics of Momentum Transport and Rheology of Foods

Chapter 1. RHEOLOGICAL PROPERTIES OF VEGETAL FLUIDS, pp. 1-34
(Jorge F. Vélez-Ruiz)

Chapter 2. RHEOLOGICAL MODELS AND RHEOLOGICAL CHARACTERISTICS FOR SELECTED FOODS, pp. 35-57
(Jose A. Guerrero-Beltrán, Jorge Welti-Chanes and Gustavo V. Barbosa-Cánovas)

Chapter 3. PARTICLE SIZE DISTRIBUTION FUNCTIONS FOR FOOD POWDERS, pp. 59-85
(Jose A. Guerrero-Beltrán, Maria Teresa Jiménez-Munguía, Jorge Welti-Chanes and G.V. Barbosa-Canovas)

Chapter 4. RHEOLOGY AND CHEESE TEXTURE, pp. 87-121
(Jorge F. Vélez-Ruiz)

PART II: Topics Related to Heat Transfer in Food Processing

Chapter 5. EVALUATION OF CONVECTIVE HEAT TRANSFER COEFFICIENT FOR FOOD PROCESS OPERATIONS, pp. 125-153
(Jorge F. Vélez-Ruiz)

Chapter 6. FOULING OF HEAT EXCHANGERS IN THE FOOD INDUSTRY, pp.155-177
(Jorge F. Vélez-Ruiz)

Chapter 7. EVAPORATION OF LIQUID FOODS, pp. 179-214
(Jorge F. Vélez-Ruiz)

PART III: Topics Involved in Mass Transfer During Food Processing

Chapter 8. EFFECT OF FRYING AND COMBINED TREATMENTS ON FRIED FOODS, pp. 217-244
(María Elena Sosa-Morales and Jorge F. Vélez-Ruiz)

Chapter 9. DRYING OF OSMOTICALLY PRECONCENTRATED FOODS, pp. 245-273
(Jorge F. Vélez-Ruiz)

PART IV: Other important topics in food processing

Chapter 10. ULTRASOUND AS AN EMERGING TECHNOLOGY FOR FOOD PROCESSING, pp. 277-294
(Maria Teresa Jiménez-Munguía, Aurelio López-Malo and Enrique Palou)

Chapter 11. PROCESSING AND ADDITIVES FOR FROZEN DOUGH AND THEIR INFLUENCE ON THE QUALITY OF FINAL BAKED PRODUCTS, pp. 295-312
(María Elena Sosa-Morales, Hugo González-Loo and Jorge F. Vélez-Ruiz)

Chapter 12. NEW FORMULATIONS FOR DEEP-FAT FRIED DOUGHNUTS TO IMPROVE THEIR NUTRITIONAL FACTS, pp. 313-329
(María Elena Sosa-Morales and Jorge F. Vélez-Ruiz)

Index pp.331-343