Fouling And Cleaning In Food Processing

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Fouling Science and Technology

Author : L. Melo
Publisher : Springer Science & Business Media
ISBN 13 : 9400928130
Total Pages : 720 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Fouling Science and Technology by : L. Melo

Download or read book Fouling Science and Technology written by L. Melo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fouling of heat exchangers, reactors and catalysts remains one of the most urgent problems facing the process industries. Over the past ten years there has been limited research and investigation into the underlying mechanisms which give rise to this problem. For convenience, particularly in heat exchanger technology, the mechanisms involved have been subdivided into different subject areas. It is often the situation that individuals or groups of workers have concentra ted efforts in one or two of these specialist areas and there is a need to integrate the ideas across the whole spectrum of the subject. In addition, topics such as adhesion and surface phenomena have not been properly taken into account up till now in the assessment of the fouling processes. For this reason it was considered essential that the recognised experts from around the world, who are actively concerned with research, development and design in the fieId, should meet and exchange ideas and experience. Such a meeting was held at Alvor, Portugal, in May 1987, sponsored by the NATO Advanced St~dy Institutes Programme. In order to obtain a common basis for the work of the Advanced Study Institute, the whole technological field was reviewed right from the basic concepts to the frontiers of present knowledge. Each invited contributor was asked to make an overall presentation covering his or her area of expertise.

Hygiene in Food Processing

Author : H.L.M. Lelieveld
Publisher : Elsevier
ISBN 13 : 1855737051
Total Pages : 407 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Hygiene in Food Processing by : H.L.M. Lelieveld

Download or read book Hygiene in Food Processing written by H.L.M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field

Handbook of Hygiene Control in the Food Industry

Author : John Holah
Publisher : Woodhead Publishing
ISBN 13 : 0081001975
Total Pages : 758 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Handbook of Hygiene Control in the Food Industry by : John Holah

Download or read book Handbook of Hygiene Control in the Food Industry written by John Holah and published by Woodhead Publishing. This book was released on 2016-06-10 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. - Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing - Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease - Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance

Handbook of Hygiene Control in the Food Industry

Author : H. L. M. Lelieveld
Publisher : Taylor & Francis US
ISBN 13 : 9781855739574
Total Pages : 752 pages
Book Rating : 4.7/5 (395 download)

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Book Synopsis Handbook of Hygiene Control in the Food Industry by : H. L. M. Lelieveld

Download or read book Handbook of Hygiene Control in the Food Industry written by H. L. M. Lelieveld and published by Taylor & Francis US. This book was released on 2005-10-30 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.

Microfiltration and Ultrafiltration

Author : Zeman
Publisher : Routledge
ISBN 13 : 1351431501
Total Pages : 654 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Microfiltration and Ultrafiltration by : Zeman

Download or read book Microfiltration and Ultrafiltration written by Zeman and published by Routledge. This book was released on 2017-11-22 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrates knowledge on microfiltration and ultrification, membrane chemistry, and characterization methods with the engineering and economic aspects of device performance, device and module design, processes, and applications. The text provides a discussion of membrane fundamentals and an analytical framework for designing and developing new filtrations systems for a broad range of technologically important functions. It offers information on membrane liquid precursors, fractal and stochastic pore space analysis, novel and advanced module designs, and original process design calculations.

Principles of Food Sanitation

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

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

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

Clean Technology and the Environment

Author : R. Kirkwood
Publisher : Springer Science & Business Media
ISBN 13 : 9401113122
Total Pages : 364 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Clean Technology and the Environment by : R. Kirkwood

Download or read book Clean Technology and the Environment written by R. Kirkwood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many environmental problems resulting from atmospheric, land and water pollution are now widely understood. The combination of both improved technology and legislative pressure has led to a reduction in pollution from industrial practices in the West in recent years. However, sustainable development is dependent upon a new approach to environmental protection - clean technology. This book is in two parts. The first explores the ecological principles governing the function of ecosystems, sustain ability and biodiversity (Chapter 1) and the problems resulting from atmospheric pollution (Chapter 2), water pollution (Chapter 3) and land pollution (Chapter 4). For example, there is increasing international concern that the combustion of fossil fuels is leading to an increase in the levels of carbon, sulphur and nitrogen gases which pollute the atmosphere of our planet. The enhanced levels of carbon gases such as carbon dioxide may cause change in our global climate and, in tum, lead to flooding and loss of low-lying coastal regions. In addition, the deposition of sulphur and nitrogen oxides is believed to be the cause of 'acid rain' which has led to loss of fish stocks from upland lochs and damage to forestry plantations.

Food Processing Operations Modeling

Author : Soojin Jun
Publisher : CRC Press
ISBN 13 : 1420055542
Total Pages : 370 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Food Processing Operations Modeling by : Soojin Jun

Download or read book Food Processing Operations Modeling written by Soojin Jun and published by CRC Press. This book was released on 2008-11-27 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow's consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effective

Handbook of Food Processing Equipment

Author : George D. Saravacos
Publisher : Springer Science & Business Media
ISBN 13 : 9780306472763
Total Pages : 726 pages
Book Rating : 4.4/5 (727 download)

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Book Synopsis Handbook of Food Processing Equipment by : George D. Saravacos

Download or read book Handbook of Food Processing Equipment written by George D. Saravacos and published by Springer Science & Business Media. This book was released on 2002 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.

Fouling of Heat Exchangers

Author : T.R. Bott
Publisher : Elsevier
ISBN 13 : 0080531903
Total Pages : 547 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Fouling of Heat Exchangers by : T.R. Bott

Download or read book Fouling of Heat Exchangers written by T.R. Bott and published by Elsevier. This book was released on 1995-04-13 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique and comprehensive text considers all aspects of heat exchanger fouling from the basic science of how surfaces become fouled to very practical ways of mitigating the problem and from mathematical modelling of different fouling mechanisms to practical methods of heat exchanger cleaning. The problems that restrict the efficient operation of equipment are described and the costs, some of them hidden costs, that are associated with the fouling of heat exchangers are discussed. Some simple concepts and models of the fouling processes are presented as part of the introduction to the subject.Advice on the selection, design, installation and commissioning of heat exchangers to minimise fouling is given. A large part of the text is devoted to the use of chemical and other additives to reduce or eliminate the problem of fouling. Another large section is designed to give information on both on-line and off-line cleaning of heat exchangers. One of the difficulties faced by designers and operators of heat exchangers is anticipating the likely extent of fouling problems to be encountered with different flow streams. Another large section addresses the question and describes methods that have been used in attempting to define fouling potential. The book concludes with a chapter on how fouling information can be obtained using plant data, field tests and laboratory studies.

Handbook for Critical Cleaning: Applications, processes, and controls

Author : Barbara Kanegsberg
Publisher : CRC Press
ISBN 13 : 1439828296
Total Pages : 576 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Handbook for Critical Cleaning: Applications, processes, and controls by : Barbara Kanegsberg

Download or read book Handbook for Critical Cleaning: Applications, processes, and controls written by Barbara Kanegsberg and published by CRC Press. This book was released on 2011 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Nearly all companies which manufacture or fabricate high-value physical objects (components, parts, assemblies) perform critical cleaning at one or more stages. These range from the giants of the semiconductor, aerospace, and biomedical world to a host of small to medium to large companies producing a dizzying array of components"--

Food Processing Technology

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Food Processing

Author : Stephanie Clark
Publisher : John Wiley & Sons
ISBN 13 : 1118846281
Total Pages : 603 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Processing by : Stephanie Clark

Download or read book Food Processing written by Stephanie Clark and published by John Wiley & Sons. This book was released on 2014-04-03 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Advances in Food Process Engineering Research and Applications

Author : Stavros Yanniotis
Publisher : Springer Science & Business Media
ISBN 13 : 1461479061
Total Pages : 662 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 662 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.

Encyclopedia of Agricultural, Food, and Biological Engineering

Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 1498711073
Total Pages : 2001 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Encyclopedia of Agricultural, Food, and Biological Engineering by : Dennis R. Heldman

Download or read book Encyclopedia of Agricultural, Food, and Biological Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2010-10-21 with total page 2001 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.

Handbook of Food Processing Equipment

Author : George Saravacos
Publisher : Springer
ISBN 13 : 3319250205
Total Pages : 781 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 781 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.

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.