High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.
Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. 1. An overview of high-temperature food processes - p. 8 8. Section A: Cooking operations - p. 43 9. 2. Thermophysical aspects of cooking processes - p. 47 10. 3. Cooking equipment for the food industry - p. 59 11. Section B: Baking and roasting operations - p. 76 12. 4. Fundamentals of food baking processes - p. 79 13. 5. Fundamentals of food roasting process - p. 118 14. 6. Baking and roasting ovens in the food industry - p. 131 15. Section C: Thawing operations - p. 150 16. 7. Fundamentals of thawing processes for frozen foods - p. 153 17. 8. Thawing equipment for the food industry - p. 175 18. Section D: Frying operations - p. 224 19. 9. Fundamentals of food frying processes - p. 286 20. 10. Different types of fryers for the food industry - p. 293 21. Index - p. 327
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.
Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. 1. An overview of high-temperature food processes - p. 8 8. Section A: Cooking operations - p. 43 9. 2. Thermophysical aspects of cooking processes - p. 47 10. 3. Cooking equipment for the food industry - p. 59 11. Section B: Baking and roasting operations - p. 76 12. 4. Fundamentals of food baking processes - p. 79 13. 5. Fundamentals of food roasting process - p. 118 14. 6. Baking and roasting ovens in the food industry - p. 131 15. Section C: Thawing operations - p. 150 16. 7. Fundamentals of thawing processes for frozen foods - p. 153 17. 8. Thawing equipment for the food industry - p. 175 18. Section D: Frying operations - p. 224 19. 9. Fundamentals of food frying processes - p. 286 20. 10. Different types of fryers for the food industry - p. 293 21. Index - p. 327
