G. Saravacos, A.E.

Kostaropoulos
Handbook of Food Processing Equipment
Series: Food Engineering Series

Provides a comprehensive overview of food processing equipment,

including different types of processing and food processing plants
Focuses on the design and selection of food processing equipment,
including mechanical transport and storage
Presents important research on mass transfer, thermal, freezing, and
food evaporation equipment

This text covers the design of food processing equipment based on key unit operations,
such as heating, cooling, and drying. In addition, mechanical processing operations
such as separations, transport, storage, and packaging of food materials, as well as an
introduction to food processes and food processing plants are discussed.

Handbook of Food Processing Equipmentis an essential reference for food engineers and
2nd ed. 2016, XII, 775 p. 347 illus., 345 illus. food technologists working in the food process industries, as well as for designers of
in color.
process plants. The book also serves as a basic reference for food process engineering
students. The chapters cover engineering and economic issues for all important steps in
food processing. This research is based on the physical properties of food, the analytical
Printed book expressions of transport phenomena, and the description of typical equipment used in
Hardcover food processing. Illustrations that explain the structure and operation of industrial food
valid through October16,2017 processing equipment are presented. The materials of construction and fabrication of
169,99 | 126.50 | $229.00 food processing equipment are covered here, as well as the selection of the appropriate
*181,89(D) | 186,99(A) | CHF187.00 equipment for various food processing operations. Mechanical processing equipment
such as size reduction, size enlargement, homogenization, and mixing are discussed.
Mechanical separations equipment such as filters, centrifuges, presses, and solid s/air
eBook systems, plus equipment for industrial food processing such as heat transfer, evaporation,
Available from your library or dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.
springer.com/shop Equipment for novel food processes such as high pressure processing, are discussed. The
appendices include conversion of units, selected thermophysical properties, plant utilities,
and an extensive list of manufacturers and suppliers of food equipment.
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