Essentials And Applications Of Food Engineering

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Essentials and Applications of Food Engineering

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 0429772386
Total Pages : 1046 pages
Book Rating : 4.4/5 (297 download)

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Book Synopsis Essentials and Applications of Food Engineering by : C. Anandharamakrishnan

Download or read book Essentials and Applications of Food Engineering written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2019-03-15 with total page 1046 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Essentials and Applications of Food Engineering

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 0429772394
Total Pages : 778 pages
Book Rating : 4.4/5 (297 download)

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Book Synopsis Essentials and Applications of Food Engineering by : C. Anandharamakrishnan

Download or read book Essentials and Applications of Food Engineering written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2019-03-15 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Fundamentals and Operations in Food Process Engineering

Author : Susanta Kumar Das
Publisher : CRC Press
ISBN 13 : 0429602820
Total Pages : 796 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 796 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.

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 146149138X
Total Pages : 499 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

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.

The Chemistry of Environmental Engineering

Author : Johannes Karl Fink
Publisher : John Wiley & Sons
ISBN 13 : 1119707749
Total Pages : 336 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis The Chemistry of Environmental Engineering by : Johannes Karl Fink

Download or read book The Chemistry of Environmental Engineering written by Johannes Karl Fink and published by John Wiley & Sons. This book was released on 2020-04-07 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The focus of this book is the chemistry of environmental engineering and its applications, with a special emphasis on the use of polymers in this field. It explores the creation and use of polymers with special properties such as viscoelasticity and interpenetrating networks; examples of which include the creation of polymer-modified asphalt as well as polymers with bacterial adhesion properties. The text contains the issues of polymerization methods, recycling methods, wastewater treatment, types of contaminants, such as microplastics, organic dyes, and pharmaceutical residues. After a detailed overview of polymers in Chapter 1, their special properties are discussed in the following chapter. Among the topics is the importance of polymers to water purification procedures, since their use in the formation of reverse osmosis membranes do not show biofouling. Chapter 3 details special processing methods, such as atom transfer radical polymerization, enzymatic polymerization, plasma treatment, and several other methods, can be used to meet the urgent demands of industrial applications. Chapter 4 addresses the important environmental issue of recycling methods as they relate to several types of materials such as PET bottles, tire rubbers, asphalt compositions, and other engineering resins. And wastewater treatment is detailed in Chapter 5, in which the types of contaminants, such as microplastics, organic dyes and pharmaceutical residues, are described and special methods for their proper removal are detailed along with types of adsorbents, including biosorbents. Still another important issue for environmental engineering chemistry is pesticides. Chapter 6 is a thorough description of the development and fabrication of special sensors for the detection of certain pesticides. A detailed presentation of the electrical uses of polymer-based composites is given in Chapter 7, which include photovoltaic materials, solar cells, energy storage and dielectric applications, light-emitting polymers, and fast-charging batteries. And recent issues relating to food engineering, such as food ingredient tracing, protein engineering, biosensors and electronic tongues, are presented in Chapter 8. Finally, polymers used for medical applications are described in Chapter 9. These applications include drug delivery, tissue engineering, porous coatings and also the special methods used to fabricate such materials.

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 and Technology

Author : Zeki Berk
Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 721 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 721 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

Essentials of Thermal Processing

Author : Gary S. Tucker
Publisher : John Wiley & Sons
ISBN 13 : 1444348035
Total Pages : 222 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Essentials of Thermal Processing by : Gary S. Tucker

Download or read book Essentials of Thermal Processing written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

Fundamentals of Food Process Engineering

Author : Romeo T. Toledo
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.

Evaporation Technology in Food Processing

Author : Seid Mahdi Jafari
Publisher : Elsevier
ISBN 13 : 0128187654
Total Pages : 401 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Evaporation Technology in Food Processing by : Seid Mahdi Jafari

Download or read book Evaporation Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2024-02-29 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories. Divided in four sections, "Evaporation basics," "Different types of evaporators, "Application of evaporators in the food industry and "Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. - Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam - Brings new opportunities in food processing through innovative evaporation processes - Covers the design, control and efficiency of evaporators

Food Processing

Author : Hosahalli S. Ramaswamy
Publisher : CRC Press
ISBN 13 : 0203485246
Total Pages : 440 pages
Book Rating : 4.2/5 (34 download)

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Book Synopsis Food Processing by : Hosahalli S. Ramaswamy

Download or read book Food Processing written by Hosahalli S. Ramaswamy and published by CRC Press. This book was released on 2005-08-23 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t

Emerging Technologies for the Food Industry

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 100091318X
Total Pages : 393 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Emerging Technologies for the Food Industry by : C. Anandharamakrishnan

Download or read book Emerging Technologies for the Food Industry written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2024-04-30 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this new 3-volume collection presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 1 presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also discusses novel methods of food quality evaluation and covers the fundamentals and new applications of nanotechnology in the food sector. The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.

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.

Power Distribution Engineering

Author : James J. Burke
Publisher : CRC Press
ISBN 13 : 1351830457
Total Pages : 378 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Power Distribution Engineering by : James J. Burke

Download or read book Power Distribution Engineering written by James J. Burke and published by CRC Press. This book was released on 2017-12-19 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Covering virtually all areas of distribution engineering, this complete reference work examines the unique behavior of utilities and provides the practical knowledge necessary to solve real-world distribution problems. "

Functionalizing Carbohydrates for Food Applications

Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
ISBN 13 : 1605950386
Total Pages : 491 pages
Book Rating : 4.6/5 (59 download)

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Book Synopsis Functionalizing Carbohydrates for Food Applications by : Milda E. Embuscado

Download or read book Functionalizing Carbohydrates for Food Applications written by Milda E. Embuscado and published by DEStech Publications, Inc. This book was released on 2014-01-03 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Chemical Engineering for the Food Industry

Author : D. Leo Pyle
Publisher : Springer Science & Business Media
ISBN 13 : 1461538645
Total Pages : 481 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Chemical Engineering for the Food Industry by : D. Leo Pyle

Download or read book Chemical Engineering for the Food Industry written by D. Leo Pyle and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach. • As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed. • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads. • It is vital to ensure the quality and safety of the product. • Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time. • The traditional design process cannot readily handle multi-product and multi-stream operations. • Processes must be energetically efficient and meet modern environmen tal standards.