Handbook Of Food Process Design

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Handbook of Food Process Design, 2 Volume Set

Author : Jasim Ahmed
Publisher : John Wiley & Sons
ISBN 13 : 144433011X
Total Pages : 1543 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Handbook of Food Process Design, 2 Volume Set by : Jasim Ahmed

Download or read book Handbook of Food Process Design, 2 Volume Set written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-05-21 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Handbook of Food Factory Design

Author : Christopher G. J. Baker
Publisher : Springer Science & Business Media
ISBN 13 : 1461474507
Total Pages : 504 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Handbook of Food Factory Design by : Christopher G. J. Baker

Download or read book Handbook of Food Factory Design written by Christopher G. J. Baker and published by Springer Science & Business Media. This book was released on 2013-08-27 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

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.

Handbook of Food Processing

Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1498721788
Total Pages : 679 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Handbook of Food Processing by : Theodoros Varzakas

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 679 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Food Processing Handbook

Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 3527634371
Total Pages : 829 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Food Processing Handbook by : James G. Brennan

Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2012-05-07 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

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.

Handbook of Food Engineering

Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 0429831579
Total Pages : 1231 pages
Book Rating : 4.4/5 (298 download)

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Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Food Process Design

Author : Zacharias B. Maroulis
Publisher : CRC Press
ISBN 13 : 9780824743116
Total Pages : 536 pages
Book Rating : 4.7/5 (431 download)

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Book Synopsis Food Process Design by : Zacharias B. Maroulis

Download or read book Food Process Design written by Zacharias B. Maroulis and published by CRC Press. This book was released on 2003-05-09 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

Handbook of Farm, Dairy and Food Machinery Engineering

Author : Myer Kutz
Publisher : Academic Press
ISBN 13 : 0128148047
Total Pages : 806 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Handbook of Farm, Dairy and Food Machinery Engineering by : Myer Kutz

Download or read book Handbook of Farm, Dairy and Food Machinery Engineering written by Myer Kutz and published by Academic Press. This book was released on 2019-06-15 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Handbook of Lean Manufacturing in the Food Industry

Author : Michael Dudbridge
Publisher : John Wiley & Sons
ISBN 13 : 1444393111
Total Pages : 238 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Handbook of Lean Manufacturing in the Food Industry by : Michael Dudbridge

Download or read book Handbook of Lean Manufacturing in the Food Industry written by Michael Dudbridge and published by John Wiley & Sons. This book was released on 2011-02-02 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author’s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

Handbook of Food Structure Development

Author : Fotis Spyropoulos
Publisher : Royal Society of Chemistry
ISBN 13 : 178801216X
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos

Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Food Process Design

Author : Zacharias B. Maroulis
Publisher : CRC Press
ISBN 13 : 9780203912010
Total Pages : 542 pages
Book Rating : 4.9/5 (12 download)

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Book Synopsis Food Process Design by : Zacharias B. Maroulis

Download or read book Food Process Design written by Zacharias B. Maroulis and published by CRC Press. This book was released on 2003-05-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Handbook of Food Process Design

Author : Jasim Ahmed
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (12 download)

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Book Synopsis Handbook of Food Process Design by : Jasim Ahmed

Download or read book Handbook of Food Process Design written by Jasim Ahmed and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"-

Handbook of Food Processing, Two Volume Set

Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1466582316
Total Pages : 1420 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Handbook of Food Processing, Two Volume Set by : Theodoros Varzakas

Download or read book Handbook of Food Processing, Two Volume Set written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-11-04 with total page 1420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

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

Handbook of Organic Food Processing and Production

Author : S. Wright
Publisher : Springer Science & Business Media
ISBN 13 : 1461521076
Total Pages : 218 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Handbook of Organic Food Processing and Production by : S. Wright

Download or read book Handbook of Organic Food Processing and Production written by S. Wright and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. The book shows how a company can process organic foods, emphasising economic and legal considerations. The authors have been selected for their extensive 'hands-on' experience of organic food processing. By demystifying the processing of organic foods this book will encourage those from outside the current organic food industry to become involved. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3). The following six chapters cover the major organic commodity groups: Fruit and Vegetables, Cereal Products, Meat and Meat Products, Dairy Products, Other Processed Foods and Alcoholic Drinks. Chapter 10 is devoted to developments in the USA. Finally there is an extensive directory, giving details of the major players and organic organisations throughout the world. The book will appeal to technical and marketing personnel in organic food and drink processing companies, as well as their counterparts in companies who want to become involved. Other people who will find this book of interest include retailers who sell organic foods; farmers who grow organic crops; lecturers and students of Food Science and Food Tech nology; lecturers and students of Agriculture; and anyone who wants an introduction to this rapidly developing sector of the food industry.

Handbook of Food Preservation

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420017373
Total Pages : 1088 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr