Titlebook: Handbook of Food Processing Equipment; George Saravacos,Athanasios E. Kostaropoulos Book 2016Latest edition Springer International Publish

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Mechanical Processing Equipment,rge or small pieces and several particle sizes. Enlargement includes agglomeration or coating of small food pieces or particles, which may be facilitated by adding small quantities of liquids or steam. In the case of liquids, size reduction of particles is achieved in the homogenization. The followi

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Food Dehydration Equipment,tion of food plant wastes. A wide variety of industrial food drying equipment is used, developed mostly empirically but continuously improved by recent advances in drying technology and food engineering. In addition to the basic process engineering requirements, food dryers must meet the strict stan

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Refrigeration and Freezing Equipment, and the freezing processes. In food processing, low temperatures are applied (a) for preservation and (b) in facilitating other non-preservation processes or manufacturing products that are directly or indirectly related to foods. In preservation, the main aim is to extend the shelf life of fresh o

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Thermal Processing Equipment,lage of foods and health hazards to the consumers. Thermal processing involves heating of foods at various time–temperature combinations, which define the three main thermal processes, i.e., blanching, pasteurization, and sterilization. The objective of thermal processing is the long-time and safe p

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