Handbook of Food Process Design 食品工艺设计手册

bluegirl325

内容很好的一本书，可惜只有英文版的，共1533页，如果谁有中文版的也请发我一份啊，谢谢！


This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:
1 Food Preservation and Processing Methods
2 Food Process Design: Overview
3 Units and Dimensions
4 Material and Energy Balances
5 Thermodynamics in Food Process Design
6 Chemical Reaction Kinetics Pertaining to Foods
7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies
8 Instrumentation, Sensor Design and Selection
9 Automation and Process Control
10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes
11 Fluid Flow and Pump Selection
12 Heating and Cooling System Analysis Based on Complete Process Network
13 Pasteurisation Process Design
14 Sterilization Process Design
15 Refrigeration, Air Conditioning and Cold Storage
16 Chilling, Freezing and Thawing Process Design
17 Thermal Evaporator Design
18 Food Processing and Control by Air Jet Impingement
19 Hot Air Drying Design: Tray and Tunnel Dryer
20 Hot Air Drying Design: Fluidized Bed Drying
21 Heat Pump Design for Food Processing
22 Freeze-drying Process Design
23 Crystallization Process Design
24 Aseptic Process Design
25 Extrusion Process Design
26 Baking Process Design
27 Membrane Separation and Design
28 Food Frying Process Design
29 Mechanical Separation Design
30 Mixing and Agitation Design
31 Extraction Process Design
32 Size Reduction Process Design
33 Irradiation Process Design
34 Design for High-Pressure Processing
35 Microwave and Radio-Frequency Heating Processes for Food
36 Design of Ohmic Heating Processes
37 Design of Equipment for Pulsed Electric Field Processing
38 Process Design Involving Ultrasound
39 Process Design Involving Pulsed UV Light
40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications
41 An Overview of Food Packaging: Material Selection and the Future of Packaging
42 Mass Transport Phenomena in Food Packaging Design
43 Design of Modified and Controlled Atmospheres
44 Packaging for Processed Food and the Environment
45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point
46 Commercial Imperatives
Applying the Concepts and Techniques
Index