This timely reference utilizes simplified computer strategies

to analyze, develop, and optimize industrial food processes

offering procedures to assess various operating conditions,

engineering and economic relationships, and the physical and transport properties of foods

for design of the most efficient food manufacturing technologies and equipment.

Discusses the integration and economic evaluation/profitability

of the entire food processing plant, including effective use

of water, energy, raw materials, and wastewater reduction.

Food Process Design offers detailed numerical examples for major food processes

including heating, cooling, freezing, evaporation, dehydration, thermal processing,

distillation, extraction, and membrane separation…

covers the engineering and improvement of key heat and mass transfer methods

using computer spreadsheet techniques…

examines equipment and utilities operation costs,

as well as total annualized costs for specific food processes…

and considers the impact of heat, microbial inactivation,

and various processing technologies on food quality.

ISBN: 0-8247-4311-3, Marcel Dekker, 2003