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Physical Principles of Food Preservation: Revised and Expanded: 129 (Food Science and Technology) - Hardcover

Karel, Marcus; Lund, Daryl

 
9780824740634: Physical Principles of Food Preservation: Revised and Expanded: 129 (Food Science and Technology)
Hardcover
ISBN 10: 0824740637 ISBN 13: 9780824740634
Publisher: CRC Press, 2003

Synopsis

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

"synopsis" may belong to another edition of this title.

About the Author

Marcus Karel is Emeritus State of New Jersey Professor of Food Science, Rutgers University, New Jersey, and Professor Emeritus of Chemical Engineering, Massachusetts Institute of Technology, Cambridge. Dr. Karel is the author or coauthor of three books, eight patents, and over 300 research and review papers in the areas of food engineering and the physical chemistry of foods. The recipient of the Cruess Award, the Appert Medal of the Institute of Food Technologists, and the Food Engineering Award and Gold Medal of the American Society of Agricultural Engineers, he received the A.B. degree in biology from Boston University, Massachusetts, and the Ph.D. degree in food technology from the Massachusetts Institute of Technology, Cambridge. Dr. Karel also received Honorary Doctorates from the Israel Institute of Technology, Technion, the University of Burgundy in Dijon, France, and the University of Helsinki, Finland. Daryl B. Lund is Executive Director, North Central Association of Agricultural Experiment Station Directors, and Professor of Food Engineering, Department of Food Science, University of Wisconsin-Madison. The author or coauthor of numerous professional publications including the Handbook of Food Engineering (Marcel Dekker, Inc.), he is the recipient ofIFT's International Award and the Carl R. Fellers Award. A Fellow of the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (UK), and a Charter Fellow of the Institute of Food Science and Technology, Professor Lund received the B.S. degree in mathematics and the Ph.D. degree in food science from the University of Wisconsin-Madison.

From the Back Cover

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

"About this title" may belong to another edition of this title.

Publisher
CRC Press
Publication date
2003
Language
English
ISBN 10 
0824740637
ISBN 13 
9780824740634
Binding
Hardcover
Edition number
2
Number of pages
636