Introduction to Food Process Engineering

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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.

Introduction to Food Process Engineering

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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 Food Engineering

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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.

Unit Operations in Food Processing

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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

Introduction to Food Manufacturing Engineering

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Publisher : Springer
ISBN 13 : 9811004420
Total Pages : 179 pages
Book Rating : 4.8/5 (11 download)

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Book Synopsis Introduction to Food Manufacturing Engineering by : Tze Loon Neoh

Download or read book Introduction to Food Manufacturing Engineering written by Tze Loon Neoh and published by Springer. This book was released on 2016-09-01 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

Food Process Engineering and Technology

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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

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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.

Food Process Engineering And Technology

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Author :
Publisher : New India Publishing Agency
ISBN 13 : 9390175402
Total Pages : 4 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Food Process Engineering And Technology by : Akash Pare

Download or read book Food Process Engineering And Technology written by Akash Pare and published by New India Publishing Agency. This book was released on 2020-09-23 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of "Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."

Fundamentals of Food Process Engineering

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Publisher : Springer Science & Business Media
ISBN 13 : 1461570522
Total Pages : 615 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo

Download or read book Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Food Process Engineering

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Publisher : Springer Science & Business Media
ISBN 13 : 9401018405
Total Pages : 561 pages
Book Rating : 4.4/5 (1 download)

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Book Synopsis Food Process Engineering by : H.A. Leniger

Download or read book Food Process Engineering written by H.A. Leniger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book resulted from many years of teaching engineering aspects of food tech nology at the Agricultural University ofWageningen, The Netherlands. In the course of those years the subject matter of teaching has been written down and placed at the student's disposal. The Dutch text has been reconsidered and revised several times. Eventually the question arose whether it would be advisable to transform and translate the text in order to transfer available knowledge and experience to others interested in the relatively new branch of food science that food process engineering is. This question has been answered in the affirmative. Up to now only a few books deal with food process engineering; some are rather superficial and evidently meant as introductory, other ones have in our opinion too much emphasis on chemical engineering and too little on food process engineering. We believe - and this will be elucidated at some length in the Introduction - that food process engineering is in many respects a very specific branch of engineering, allied to but certainly different from chemical engineering. We have always endeav oured to show similarities between various branches, stressing at the same time how ever the differences and explaining the why and wherefore of them. The present book illustrates this approach. It considers engineering, process en gineering and food process engineering as ranking in this order of rising importance.

Food Process Engineering

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Publisher : Springer Science & Business Media
ISBN 13 : 9401093377
Total Pages : 441 pages
Book Rating : 4.4/5 (1 download)

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Book Synopsis Food Process Engineering by : Dennis R. Heldman

Download or read book Food Process Engineering written by Dennis R. Heldman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Food Process Engineering Operations

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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.

Introduction to Food Process Engineering

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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

Engineering Principles of Unit Operations in Food Processing

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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 Processing Technology

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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

Handbook of Food Processing Equipment

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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.

Food Processing

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Author :
Publisher : Bookboon
ISBN 13 : 8776817806
Total Pages : 107 pages
Book Rating : 4.7/5 (768 download)

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Book Synopsis Food Processing by :

Download or read book Food Processing written by and published by Bookboon. This book was released on 2003 with total page 107 pages. Available in PDF, EPUB and Kindle. Book excerpt: