This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.

About the author

• Carl J Schaschke
  
• School of Science, Engineering and Technology
  
• Abertay University
  
• Scotland
  
• E-mail: c.schaschke@abertay.ac.uk
  

1. Introduction 
   
   1. Food Processing 
      
   2. Food Safety 
      
   3. Food Quality 
      
2. Constituents of Food 
   
   1. Introduction 
      
   2. Water 
      
   3. Carbohydrates 
      
   4. Fats and oils 
      
   5. Proteins 
      
   6. Vitamins and Minerals 
      
   7. Flavours and Aromas 
      
   8. Additives and Antioxidants 
      
3. Food Processing Operations 
   
   1. Introduction 
      
   2. Mechanical Processes 
      
   3. Heating 
      
   4. Mixtures and Emulsions 
      
   5. Novel Food Processing 
      
4. Food Safety 
   
   1. Introduction 
      
   2. HACCP 
      
   3. Hygienic Design 
      
   4. Food Packaging 
      
5. Thermal Processing 
   
   1. Introduction 
      
   2. Thermal Death 
      
   3. Canning 
      
   4. Milk Processing 
      
6. Preservation by Refrigeration 
   
   1. Introduction 
      
   2. Definition of Freezing 
      
   3. Freezing of a Slab 
      
   4. General Case for Freezing 
      
   5. Chilling