Ferruh Erdogdu - Böcker

**2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner**The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with “what-if” analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.

Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and TechnologyQuantitative examples describe the use of earth-friendly refrigerants in the cold chainDesign procedures relevant to emerging electrotechnologies in food processingNew content on resource sustainability for designing future food processing systems that support circular bioeconomyDescription of quantitative approaches to food processing to assist practicing professionals in the food industry

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics. The book begins by delineating the fundamentals and methods for analytical and numerical procedures. It then covers optimization techniques and how they specifically apply to food processing. The final section digs deep into fundamental food processes and provides detailed explanation and examples from the most experienced and published authors in the field. This includes a range of processes from optimization strategies for improving the performance of batch reactors to the optimization of conventional thermal processing, microwave heating, freeze drying, spray drying, and refrigeration systems, to structural optimization techniques for developing beverage containers, optimization approaches for impingement processing, and optimal operational planning methodologies. Each chapter presents the required parameters for the given process with the optimization procedure to apply.An increasing part of the food processor’s job is to optimize systems to squeeze more dollars out of overhead to offset rising utility and transportation costs. Logically combining optimization techniques from many sources into a single volume focused on food production processes, this book provides real solutions to increases in energy, healthcare, and product liability costs that impact the bottom line in food production.

The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.