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1995 (EN)
Processing equipment and food quality (EN)

Kostaropoulos, AE (EN)
Saravacos, GD (EN)

N/A (EN)

The design, selection and operation of food processing equipment should be based not only on sound engineering and economic principles, but also on the retention of quality and safety of the food product. Recent research and advances in engineering science, food science, and physical chemistry of foods have established food process engineering as a separate engineering discipline similar to chemical engineering. However, due to the complexity and sensitivity of foods, the application of engineering advances to food processing equipment has been slow, and empirical approaches are still used. The increasing need for high quality, nutritious, and safe food products, produced in large quantities at low cost, requires efficient processing equipment, designed and operated on the basis of transport phenomena, physical properties, and chemical/biological kinetics of food processes. Examples are given principally from the processing of fruits and vegetables, which are very sensitive to flavor, color, and texture changes. © 1995 Elsevier B.V. All rights reserved. (EN)


Transport Phenomena (EN)
Food Quality (EN)
Food Processing (EN)
Fruit and Vegetables (EN)
Kinetics (EN)
Chemical Engineering (EN)
Food Products (EN)
Physical Properties (EN)

Εθνικό Μετσόβιο Πολυτεχνείο (EL)
National Technical University of Athens (EN)

Developments in Food Science (EN)


N/A (EN)

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