Computerized Food Processing Operations

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Computerized Food Processing Operations

Author : Arthur A. Teixeira
Publisher : Springer Science & Business Media
ISBN 13 : 1461520436
Total Pages : 210 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Computerized Food Processing Operations by : Arthur A. Teixeira

Download or read book Computerized Food Processing Operations written by Arthur A. Teixeira and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un derstanding of how computer system concepts can be applied to food pro cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com puter applications to meet their own specific needs. The book should also serve as a useful text or guide for students in food engineering or food technology seeking a practical course on food process automation at the undergraduate-graduate level interface. The material covered includes the use of microcomputers for automated data acquisition and analysis in the laboratory and pilot plant, followed by the use of computer-based process control systems on the production plant floor. Higher-level applications are also included to illustrate the use of engineering software containing mathematical models for computer simulation, optimization, and intelligent on-line control of specific food processing unit operations.

Computerized Control Systems in the Food Industry

Author : Mittal
Publisher : CRC Press
ISBN 13 : 1351458604
Total Pages : 616 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Computerized Control Systems in the Food Industry by : Mittal

Download or read book Computerized Control Systems in the Food Industry written by Mittal and published by CRC Press. This book was released on 2018-02-19 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.

Computerized Control Systems in the Food Industry

Author : Mittal
Publisher : CRC Press
ISBN 13 : 9780824797577
Total Pages : 646 pages
Book Rating : 4.7/5 (975 download)

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Book Synopsis Computerized Control Systems in the Food Industry by : Mittal

Download or read book Computerized Control Systems in the Food Industry written by Mittal and published by CRC Press. This book was released on 1996-09-19 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.

Computerized Control Systems in the Food Industry

Author : Mittal
Publisher : Routledge
ISBN 13 : 1351458590
Total Pages : 402 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Computerized Control Systems in the Food Industry by : Mittal

Download or read book Computerized Control Systems in the Food Industry written by Mittal and published by Routledge. This book was released on 2018-02-19 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.

Food Properties and Computer-Aided Engineering of Food Processing Systems

Author : R.P. Singh
Publisher : Springer Science & Business Media
ISBN 13 : 9400923708
Total Pages : 576 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Food Properties and Computer-Aided Engineering of Food Processing Systems by : R.P. Singh

Download or read book Food Properties and Computer-Aided Engineering of Food Processing Systems written by R.P. Singh and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Food Processing Technology

Author : P J Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 928 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P J Fellows

Download or read book Food Processing Technology written by P J Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Processing and Packaging Heat Preserved Foods

Author : J.A.G. Rees
Publisher : Springer Science & Business Media
ISBN 13 : 9780442302825
Total Pages : 260 pages
Book Rating : 4.3/5 (28 download)

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Book Synopsis Processing and Packaging Heat Preserved Foods by : J.A.G. Rees

Download or read book Processing and Packaging Heat Preserved Foods written by J.A.G. Rees and published by Springer Science & Business Media. This book was released on 1991-01-31 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.

Thermal Food Processing

Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1439876797
Total Pages : 677 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Thermal Food Processing by : Da-Wen Sun

Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Food Process Engineering Operations

Author : George D. Saravacos
Publisher : CRC Press
ISBN 13 : 1420083546
Total Pages : 594 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Food Process Engineering Operations by : George D. Saravacos

Download or read book Food Process Engineering Operations written by George D. Saravacos and published by CRC Press. This book was released on 2011-02-22 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Handbook of Food Processing Equipment

Author : George Saravacos
Publisher : Springer
ISBN 13 : 3319250205
Total Pages : 775 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Handbook of Food Processing Equipment by : George Saravacos

Download or read book Handbook of Food Processing Equipment written by George Saravacos and published by Springer. This book was released on 2015-12-29 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Validation Guidelines for Automated Control of Food Processing Systems Used for the Processing and Packaging of Preserved Foods

Author :
Publisher :
ISBN 13 :
Total Pages : 318 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Validation Guidelines for Automated Control of Food Processing Systems Used for the Processing and Packaging of Preserved Foods by :

Download or read book Validation Guidelines for Automated Control of Food Processing Systems Used for the Processing and Packaging of Preserved Foods written by and published by . This book was released on 2002 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Food Process Modeling and Statistical Quality Control

Author : Mustafa Ozilgen
Publisher : CRC Press
ISBN 13 : 143987767X
Total Pages : 696 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Handbook of Food Process Modeling and Statistical Quality Control by : Mustafa Ozilgen

Download or read book Handbook of Food Process Modeling and Statistical Quality Control written by Mustafa Ozilgen and published by CRC Press. This book was released on 2011-03-01 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kin

Food Process Engineering

Author : F. Xavier Malcata
Publisher : CRC Press
ISBN 13 : 1000692884
Total Pages : 575 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Food Process Engineering by : F. Xavier Malcata

Download or read book Food Process Engineering written by F. Xavier Malcata and published by CRC Press. This book was released on 2020-12-13 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Food Processing Operations Analysis

Author : Das
Publisher : Asian Books Private Limited
ISBN 13 : 9788186299784
Total Pages : 432 pages
Book Rating : 4.2/5 (997 download)

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Book Synopsis Food Processing Operations Analysis by : Das

Download or read book Food Processing Operations Analysis written by Das and published by Asian Books Private Limited. This book was released on 2005 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Book Tries To Make The Reader Understand The Food Processing Operations Through A Comprehensive Numerical Problem.Understanding Of The Operations Becomes Deeper When The Reader Solves The Exersise Problems Given Under Each Of The Operations. Answer To Most Of The Numerical Problems Have Been Provided In The Book. The Proposed Book Is Unique As It Includes (I) Comprehensive Numerical Problem Based On Actual Data Taken During Food Processing Operations (Ii) Mathematical Modelling Of The Processing Operations (Iii) Solutions Of The Numerical Problem Based On Mathematical Models Developed (Iv) Exersise Problems And (V) Inclusion Of Matlab Program In The Book. The Program Will Help The Reader To Find Out The Value Of The Responces As Affected By Varying The Independent Variables To Different Levels.Most Of The Materials Havebeen Class Tested Through The Teaching Of The Subjects. E.G., Food Processing Operations, Transfer Processes In Food Materials And Food Process Modelling And Evaluation. Content Highlights : - Part-I : Mechanical Operations : Size Reduction And Practice Size Analysis# High Pressure Homoginization. # Flexible Packaging And Shelf Life Prediction# Modified Atmosphere Packaging And Storage. # Single Screw Extrusion. # Seperation Of Liquids In Disk Type Centrifugal Seperator. # Seperation And Convaying On Oscillating Tray Surface. # Solid MixingsPart-Ii : Thermal Operations : Comparing Saturated And Flue Gas As Heat Transfer Media. # Liquid Heating In Plate Heat Exchanger. # Liquid Heating In Helical Tube Heat Exchanger. # Air Heating In Extended Surface Heat Exchanger. # In-Bottle Serialization. # Fluid Bed Freezing. # Concentration In Raising Film Evaporator. # Concentration In Falling Film Multistage Mechanical Vapour Recompression Evaporator. # Concentration In Scraped Surface Evaporator. # Osmo-Concentration In Fruit Solid. # Differential And Flash Distillation. # Air-Recirculatory Tray Drying. # Vaccum Drying. # Spray Drying. # Freeze Drying. # Hot Air Puffing.Part-Iii : Experimentation And Optimization : Empirical Model Development# Sensory Evaluation Using Fuzzy Logic. # Index

Food Processing Operations Modeling

Author : Joseph M. Irudayaraj
Publisher : CRC Press
ISBN 13 : 0824745167
Total Pages : 348 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Food Processing Operations Modeling by : Joseph M. Irudayaraj

Download or read book Food Processing Operations Modeling written by Joseph M. Irudayaraj and published by CRC Press. This book was released on 2001-02-27 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.

Computer Applications in Nutrition & Dietetics

Author : John Orta
Publisher : Routledge
ISBN 13 : 1135802971
Total Pages : 228 pages
Book Rating : 4.1/5 (358 download)

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Book Synopsis Computer Applications in Nutrition & Dietetics by : John Orta

Download or read book Computer Applications in Nutrition & Dietetics written by John Orta and published by Routledge. This book was released on 2018-12-07 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1988. Routledge is an imprint of Taylor & Francis, an informa company.

Advanced Planning in Fresh Food Industries

Author : Matthias Lütke Entrup
Publisher : Springer Science & Business Media
ISBN 13 : 3790816469
Total Pages : 249 pages
Book Rating : 4.7/5 (98 download)

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Book Synopsis Advanced Planning in Fresh Food Industries by : Matthias Lütke Entrup

Download or read book Advanced Planning in Fresh Food Industries written by Matthias Lütke Entrup and published by Springer Science & Business Media. This book was released on 2006-03-30 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life. Starting from the identified weaknesses, customized software solutions for each of the sample industries are proposed that allow to optimize the production of fresh foods with respect to shelf life. The book thereby offers valuable insights not only to researchers but also to software providers of APS systems and professionals from fresh food industries.