Books by Kenneth J. Valentas

Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.

Intended for students and practitioners who have a basic education in chemical engineering or food science, this title contains basic information in each area and describes some of the fundamental ideas of processing development and design. It examines the food industry structure, how it works, and consumer products.