Fundamentals of Food Reaction Technology (en Inglés) - Richard L Earle;Mary Earle;Marie Wong;John E Bronlund

This updated edition offers an accessible introduction to reaction technology in food and biological processing tailored for professional workers and students in the field. With two new chapters covering biological reactions including enzymatic and fermentation systems and integrating transport phenomena with reaction engineering, it expands the scope of the original text to reflect the evolving challenges and innovations in food technology.

The book explores the rate and control of chemical changes during processing, emphasizing both desired transformations and those that compromise quality. New examples such as high-pressure processing, pulsed electric fields and ultrasound are woven throughout the text, alongside extended discussions on sustainability, shelf life, food waste, energy use and environmental impact. Each chapter builds a quantitative understanding of how food products change during processing and storage, offering tools to manipulate and improve outcomes.

From microbial control to enzyme bioreactors and heat transfer limitations, the text equips readers to design better processes and develop novel products. With additional problems for teaching and self-study, this edition is an essential resource for those seeking to deepen their grasp of food reaction engineering and contribute to the future of sustainable, high-quality food manufacturing.

The updated second edition is for a technical audience in the food and biological processing industries. With important additions including two new chapters and unworked problems, it is an attractive textbook for university teaching.