This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

About the Author

Marcus Karel is Emeritus State of New Jersey Professor of Food Science, Rutgers University, New Jersey, and Professor Emeritus of Chemical Engineering, Massachusetts Institute of Technology, Cambridge. Dr. Karel is the author or coauthor of three books, eight patents, and over 300 research and review papers in the areas of food engineering and the physical chemistry of foods. The recipient of the Cruess Award, the Appert Medal of the Institute of Food Technologists, and the Food Engineering Award and Gold Medal of the American Society of Agricultural Engineers, he received the A.B. degree in biology from Boston University, Massachusetts, and the Ph.D. degree in food technology from the Massachusetts Institute of Technology, Cambridge. Dr. Karel also received Honorary Doctorates from the Israel Institute of Technology, Technion, the University of Burgundy in Dijon, France, and the University of Helsinki, Finland. Daryl B. Lund is Executive Director, North Central Association of Agricultural Experiment Station Directors, and Professor of Food Engineering, Department of Food Science, University of Wisconsin-Madison. The author or coauthor of numerous professional publications including the Handbook of Food Engineering (Marcel Dekker, Inc.), he is the recipient ofIFT's International Award and the Carl R. Fellers Award. A Fellow of the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (UK), and a Charter Fellow of the Institute of Food Science and Technology, Professor Lund received the B.S. degree in mathematics and the Ph.D. degree in food science from the University of Wisconsin-Madison.

"About this title" may belong to another edition of this title.

Store Description

Visit Seller's Storefront

Seller's business information

Edward Bowditch Ltd
Exstowe, Exton, Exeter, EX3 0PP, United Kingdom

Sale & Shipping Terms

Terms of Sale

Legal entity name: Edward Bowditch Ltd
Legal entity form: Limited company
Business correspondence address: Exstowe, Exton, Exeter, EX3 0PP
Company registration number: 04916632
VAT registration: GB834241546
Authorised representative: Mr. E. Bowditch

Shipping Terms

Orders usually dispatched within two working days. Please note that at this time all domestic United Kingdom orders are sent by trackable UPS courier, we choose not to offer a lower cost alternative.

Shipping rates from United Kingdom to U.S.A.

Shipping rates from United Kingdom to U.S.A.
Order quantity	7 to 14 business days	2 to 3 business days
First item	US$ 17.12	US$ 27.39

Delivery times are set by sellers and vary by carrier and location. Orders passing through Customs may face delays and buyers are responsible for any associated duties or fees. Sellers may contact you regarding additional charges to cover any increased costs to ship your items.