Food Engineering Principles And Practices

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Food Engineering

Author : Sanjaya K. Dash
Publisher : CRC Press
ISBN 13 : 1000933938
Total Pages : 550 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Food Engineering by : Sanjaya K. Dash

Download or read book Food Engineering written by Sanjaya K. Dash and published by CRC Press. This book was released on 2023-09-29 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose. An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications. Key Features: Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment; Reviews concepts comprehensively with suitable illustrations and problems; Provides an adequate number of examples with different levels of difficulty to give ample practice to students; Explains equipment units in three broad subheadings: construction and operation, salient features, and applications This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.

Food Engineering Principles and Practices

Author : Syed S. H. Rizvi
Publisher : Springer Nature
ISBN 13 : 3031341236
Total Pages : 543 pages
Book Rating : 4.0/5 (313 download)

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Book Synopsis Food Engineering Principles and Practices by : Syed S. H. Rizvi

Download or read book Food Engineering Principles and Practices written by Syed S. H. Rizvi and published by Springer Nature. This book was released on with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Food Engineering Practice

Author : Kenneth J. Valentas
Publisher : CRC Press
ISBN 13 : 9781420049077
Total Pages : 732 pages
Book Rating : 4.0/5 (49 download)

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Book Synopsis Handbook of Food Engineering Practice by : Kenneth J. Valentas

Download or read book Handbook of Food Engineering Practice written by Kenneth J. Valentas and published by CRC Press. This book was released on 1997-07-23 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook 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. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Food Processing Technology

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 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 932 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

Engineering Principles of Unit Operations in Food Processing

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
ISBN 13 : 0128184744
Total Pages : 498 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Engineering Principles of Unit Operations in Food Processing by : Seid Mahdi Jafari

Download or read book Engineering Principles of Unit Operations in Food Processing written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2021-06-22 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Introduction to Food Engineering

Author : R. Paul Singh
Publisher : Gulf Professional Publishing
ISBN 13 : 0080574491
Total Pages : 787 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Introduction to Food Engineering by : R. Paul Singh

Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Gulf Professional Publishing. This book was released on 2001-06-29 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Food Engineering Handbook

Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1482261685
Total Pages : 654 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Food Engineering Handbook by : Theodoros Varzakas

Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-11-24 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy

Food Processing Technology

Author : P J Fellows
Publisher : Woodhead Publishing
ISBN 13 : 0081005237
Total Pages : 1152 pages
Book Rating : 4.0/5 (81 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 Woodhead Publishing. This book was released on 2016-10-04 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more 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 Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Engineering Principles for Food Process and Product Realization

Author : Keshavan Niranjan
Publisher : Springer Nature
ISBN 13 : 3031075706
Total Pages : 252 pages
Book Rating : 4.0/5 (31 download)

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Book Synopsis Engineering Principles for Food Process and Product Realization by : Keshavan Niranjan

Download or read book Engineering Principles for Food Process and Product Realization written by Keshavan Niranjan and published by Springer Nature. This book was released on 2022-08-25 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.

Food Process Engineering Principles and Data

Author : Michael Lewis
Publisher : Woodhead Publishing
ISBN 13 : 0128211830
Total Pages : 490 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Process Engineering Principles and Data by : Michael Lewis

Download or read book Food Process Engineering Principles and Data written by Michael Lewis and published by Woodhead Publishing. This book was released on 2022-11-18 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. Thoroughly explores a collection of data on the physical properties of foods and food processing systems Presents background information on the chemical, physical and engineering properties of foods Includes comprehensive charts with data on food properties

Safety Engineering

Author : Frank R. Spellman
Publisher : Rowman & Littlefield
ISBN 13 : 1598889818
Total Pages : 610 pages
Book Rating : 4.5/5 (988 download)

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Book Synopsis Safety Engineering by : Frank R. Spellman

Download or read book Safety Engineering written by Frank R. Spellman and published by Rowman & Littlefield. This book was released on 2018-06-20 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of Safety Engineering: Principles and Practices has been thoroughly revised, updated, and expanded. It provides practical information for students and professionals who want an overview of the fundamentals and insight into the subtleties of this expanding discipline.

Fundamentals and Operations in Food Process Engineering

Author : Susanta Kumar Das
Publisher : CRC Press
ISBN 13 : 0429602820
Total Pages : 665 pages
Book Rating : 4.4/5 (296 download)

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Book Synopsis Fundamentals and Operations in Food Process Engineering by : Susanta Kumar Das

Download or read book Fundamentals and Operations in Food Process Engineering written by Susanta Kumar Das and published by CRC Press. This book was released on 2019-03-08 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.

Introduction to Advanced Food Process Engineering

Author : Jatindra Kumar Sahu
Publisher : CRC Press
ISBN 13 : 1439880719
Total Pages : 720 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Introduction to Advanced Food Process Engineering by : Jatindra Kumar Sahu

Download or read book Introduction to Advanced Food Process Engineering written by Jatindra Kumar Sahu and published by CRC Press. This book was released on 2014-03-24 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Principles of Food Sanitation

Author : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Principles of Food Sanitation by : Norman G. Marriott

Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Food Materials Science

Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 0387719466
Total Pages : 611 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Materials Science by : Jose Miguel Aguilera

Download or read book Food Materials Science written by Jose Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-12-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Introduction to Food Process Engineering

Author : P. G. Smith
Publisher : Springer Science & Business Media
ISBN 13 : 1441976620
Total Pages : 514 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Introduction to Food Process Engineering by : P. G. Smith

Download or read book Introduction to Food Process Engineering written by P. G. Smith and published by Springer Science & Business Media. This book was released on 2011-02-11 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Automation for Food Engineering

Author : Yanbo Huang
Publisher : CRC Press
ISBN 13 : 1420039024
Total Pages : 241 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Automation for Food Engineering by : Yanbo Huang

Download or read book Automation for Food Engineering written by Yanbo Huang and published by CRC Press. This book was released on 2001-06-28 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantizatio