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This is a unique introductory textbook that covers all aspects of both chemical and bioprocess engineering and provides a thorough grounding in the fundamentals so that the background may be used in future work. Included are more than 400 proposed and solved exercises, each classified by its level of difficulty. Each chapter contains references and selected web pages to vividly illustrate examples. To aid the reader, each chapter is marked according to Bloom’s Taxonomy to indicate the level of attention given to each concept. About the Authors Ricardo Simpson is a Professor at the Universidad Técnica Federico Santa María, Department of Chemical and Environmental Engineering, Valparaíso, Chile. Sudhir Sastry is a Professor at The Ohio State University, Department of Food, Agricultural and Biological Engineering, Columbus, Ohio, USA.

Chemical engineering --- Biochemical engineering --- Health & Biological Sciences --- Biomedical Engineering --- Bio-process engineering --- Bioprocess engineering --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Chemistry. --- Biochemical engineering. --- Food --- Mathematical models. --- Thermodynamics. --- Heat engineering. --- Heat transfer. --- Mass transfer. --- Biochemical Engineering. --- Food Science. --- Engineering Thermodynamics, Heat and Mass Transfer. --- Mathematical Modeling and Industrial Mathematics. --- Biotechnology. --- Food science. --- Engineering. --- Biochemistry --- Biotechnology --- Construction --- Industrial arts --- Technology --- Science --- Engineering --- Chemistry, Technical --- Metallurgy --- Food—Biotechnology. --- Heat --- Mechanical engineering --- Thermodynamics --- Chemistry, Physical and theoretical --- Dynamics --- Mechanics --- Physics --- Heat-engines --- Quantum theory --- Models, Mathematical --- Simulation methods --- Mass transport (Physics) --- Transport theory --- Heat transfer --- Thermal transfer --- Transmission of heat --- Energy transfer --- Transmission.

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Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. New features in this edition include: The increased use of new packaging materials, including retortable pouches and the use of containers made from other plastic composite materials The application of newer processing methods which use heat transfer media such as hot water, air/steam, and steam/water, which are necessary for the newer forms of packaging material New methods of theoretically calculating the heat transfer characteristics during processing, including three-dimensional modeling and application of computerized fluid dynamics (CFD) techniques The implications of newer models for microbial destruction The development of process schedules for quality optimization in newer packaging materials Important new aspects of methods of retort control Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products. About the Authors S. Daniel Holdsworth, a former researcher for 25 years with the Campden and Chorleywood Food Research Association. Ricardo Simpson,a professor in Universidad Técnica Federico Santa María, Department of Chemical, Biotechnological and Environmental Processes.

Food --- Groceries --- Effect of heat on. --- Packaging. --- Packaging --- Heat effects --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Cooking --- Heat --- Food science. --- Physical sciences --- Science --- Food—Biotechnology. --- Food technology --- Chemical engineering

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This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled ThermalFood Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pack aged Foods, Third Edition intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Chemistry --- Nutritionary hygiene. Diet --- Food science and technology --- voedingstechnologie --- chemie --- voedingsleer

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Food science and technology --- voedingschemie --- voedingsleer