Food Process Engineering And Quality Assurance

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Food Process Engineering and Quality Assurance

Author : C.O. Mohan
Publisher : CRC Press
ISBN 13 : 1351869639
Total Pages : 648 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Food Process Engineering and Quality Assurance by : C.O. Mohan

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Food Process Engineering

Author : F. Xavier Malcata
Publisher : CRC Press
ISBN 13 : 1000693244
Total Pages : 878 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 2020-12-14 with total page 878 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 Process Engineering and Quality Assurance

Author : C.O. Mohan
Publisher : CRC Press
ISBN 13 : 1351869620
Total Pages : 436 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Food Process Engineering and Quality Assurance by : C.O. Mohan

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

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

Process Engineering in the Food Industry-2

Author : R. W. Field
Publisher : Elsevier Science & Technology
ISBN 13 :
Total Pages : 232 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Process Engineering in the Food Industry-2 by : R. W. Field

Download or read book Process Engineering in the Food Industry-2 written by R. W. Field and published by Elsevier Science & Technology. This book was released on 1990 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Process Engineering and Technology

Author : Zeki Berk
Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 720 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Food Process Engineering and Technology by : Zeki Berk

Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

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.

Advances in Food Process Engineering Research and Applications

Author : Stavros Yanniotis
Publisher : Springer Science & Business Media
ISBN 13 : 1461479061
Total Pages : 677 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Advances in Food Process Engineering Research and Applications by : Stavros Yanniotis

Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Unit Operations in Food Processing

Author : R. L. Earle
Publisher : Elsevier
ISBN 13 : 1483293106
Total Pages : 216 pages
Book Rating : 4.4/5 (832 download)

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Book Synopsis Unit Operations in Food Processing by : R. L. Earle

Download or read book Unit Operations in Food Processing written by R. L. Earle and published by Elsevier. This book was released on 2013-10-22 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Handbook of Food Process Modeling and Statistical Quality Control

Author : Mustafa Ozilgen
Publisher : CRC Press
ISBN 13 : 9789056991425
Total Pages : 546 pages
Book Rating : 4.9/5 (914 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 1998-09-16 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.

Sustainable Food Processing and Engineering Challenges

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 012822715X
Total Pages : 396 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Sustainable Food Processing and Engineering Challenges by : Charis M. Galanakis

Download or read book Sustainable Food Processing and Engineering Challenges written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-03-16 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Introduction to Food Process Engineering

Author : Albert Ibarz
Publisher : CRC Press
ISBN 13 : 1439809186
Total Pages : 726 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Introduction to Food Process Engineering by : Albert Ibarz

Download or read book Introduction to Food Process Engineering written by Albert Ibarz and published by CRC Press. This book was released on 2014-04-10 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Introduction to Advanced Food Process Engineering

Author : Jatindra Kumar Sahu
Publisher : CRC Press
ISBN 13 : 1439880727
Total Pages : 690 pages
Book Rating : 4.4/5 (398 download)

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

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)

DOWNLOAD NOW!

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

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

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

Introduction to Food Process Engineering

Author : Albert Ibarz
Publisher : CRC Press
ISBN 13 : 1482219662
Total Pages : 714 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Introduction to Food Process Engineering by : Albert Ibarz

Download or read book Introduction to Food Process Engineering written by Albert Ibarz and published by CRC Press. This book was released on 2014-04-10 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterpris