In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published.  Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Table of Contents:
Preface xix Acknowledgements xxi About the Editors xxii Contributors xxiv Volume I 1 Food Preservation and Processing Methods 1 Mohammad Shafiur Rahman 2 Food Process Design: Overview 18 Mohammad Shafiur Rahman and Jasim Ahmed 3 Units and Dimensions 24 E. Özgül Evranuz 4 Material and Energy Balances 39 E. Özgül Evranuz and Meral Kılıç-Akyılmaz 5 Thermodynamics in Food Process Design 74 Santanu Basu and Pinaki Bhattacharya 6 Chemical Reaction Kinetics Pertaining to Foods 113 Jasim Ahmed, Kirk Dolan and Dharmendra Mishra 7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies 167 Ricardo Simpson and Alik Abakarov 8 Instrumentation, Sensor Design and Selection 190 Weibiao Zhou and Nantawan Therdthai 9 Automation and Process Control 211 Kazi Bayzid Kabir and M.A.A. Shoukat Choudhury 10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes 239 I.M. Mujtaba 11 Fluid Flow and Pump Selection 262 Jasim Ahmed and Rajib Ul Alam Uzzal 12 Heating and Cooling System Analysis Based on Complete Process Network 299 Martín Picón-Núñez 13 Pasteurisation Process Design 335 Gary Tucker 14 Sterilization Process Design 362 Ricardo Simpson, Helena Núñez and Sergio Almonacid 15 Refrigeration, Air Conditioning and Cold Storage 381 Mohd. Kaleem Khan 16 Chilling, Freezing and Thawing Process Design 430 Mohammad Shafiur Rahman 17 Thermal Evaporator Design 460 Tarif Ali Adib 18 Food Processing and Control by Air Jet Impingement 489 Gianpaolo Ruocco and Maria Valeria De Bonis 19 Hot Air Drying Design: Tray and Tunnel Dryer 510 Jasim Ahmed, U.S. Shivhare and Rajib Ul Alam Uzzal 20 Hot Air Drying Design: Fluidized Bed Drying 542 R.T. Patil and Dattatreya M. Kadam 21 Heat Pump Design for Food Processing 578 M.N.A. Hawlader and K.A. Jahangeer 22 Freeze-drying Process Design 621 Cristina Ratti 23 Crystallization Process Design 648 John J. Fitzpatrick 24 Aseptic Process Design 682 Prabhat Kumar, K.P. Sandeep and Josip Simunovic 25 Extrusion Process Design 710 Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy Index to Volumes I and II Volume II 26 Baking Process Design 743 Emmanuel Purlis 27 Membrane Separation and Design 769 Rohit Ruhal and Bijan Choudhury 28 Food Frying Process Design 789 Ferruh Erdogdu and T. Koray Palazoglu 29 Mechanical Separation Design 811 Timothy J. Bowser 30 Mixing and Agitation Design 834 Siddhartha Singha and Tapobrata Panda 31 Extraction Process Design 871 Q. Tuan Pham and Frank P. Lucien 32 Size Reduction Process Design 919 M. Reza Zareifard, Ali Esehaghbeygi and Amin Allah Masoumi 33 Irradiation Process Design 967 Rod Chu 34 Design for High-Pressure Processing 998 Tatiana Koutchma 35 Microwave and Radio-Frequency Heating Processes for Food 1031 Francesco Marra 36 Design of Ohmic Heating Processes 1057 Ilkay Sensoy 37 Design of Equipment for Pulsed Electric Field Processing 1078 Federico Gómez Galindo and Pär Henriksson 38 Process Design Involving Ultrasound 1107 Jordi Salazar, Antoni Turó, Juan A. Chávez and Miguel J. García-Hernández 39 Process Design Involving Pulsed UV Light 1166 Ali Demirci and Nene M. Keklik 40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications 1188 Paul Takhistov 41 An Overview of Food Packaging: Material Selection and the Future of Packaging 1237 Jasim Ahmed and Tanweer Alam 42 Mass Transport Phenomena in Food Packaging Design 1284 Marcella Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile 43 Design of Modified and Controlled Atmospheres 1340 Gurbuz Gunes and Celale Kirkin 44 Packaging for Processed Food and the Environment 1369 Eva Almenar, Muhammad Siddiq and Crispin Merkel 45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point 1406 Tomás Norton and Brijesh Tiwari 46 Commercial Imperatives 1436 Gerard La Rooy Index to Volumes I and II