Engineering Principles of Unit Operations in Food Processing Book

Engineering Principles of Unit Operations in Food Processing

  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2021-06-22
  • Genre: Technology & Engineering
  • Pages : 498
  • ISBN 10 : 9780128184745

Engineering Principles of Unit Operations in Food Processing 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

Unit Operations in Food Processing Book

Unit Operations in Food Processing

  • Author : R. L. Earle
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Genre: Technology & Engineering
  • Pages : 216
  • ISBN 10 : 9781483293103

Unit Operations in Food Processing 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

Fundamentals and Operations in Food Process Engineering Book

Fundamentals and Operations in Food Process Engineering

  • Author : Susanta Kumar Das
  • Publisher : CRC Press
  • Release Date : 2019-03-08
  • Genre: Technology & Engineering
  • Pages : 582
  • ISBN 10 : 9780429602825

Fundamentals and Operations in Food Process Engineering 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.

Quantitative Microbiology in Food Processing Book

Quantitative Microbiology in Food Processing

  • Author : Anderson de Souza Sant'Ana
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-06
  • Genre: Business & Economics
  • Pages : 696
  • ISBN 10 : 9781118756423

Quantitative Microbiology in Food Processing Excerpt :

14.5.3 Modified atmosphere packaging (MAP)

Unit Operations in Food Engineering Book

Unit Operations in Food Engineering

  • Author : Albert Ibarz
  • Publisher : CRC Press
  • Release Date : 2002-10-29
  • Genre: Technology & Engineering
  • Pages : 920
  • ISBN 10 : 9781420012620

Unit Operations in Food Engineering Excerpt :

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Food Process Engineering and Technology Book

Food Process Engineering and Technology

  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2018-02-13
  • Genre: Technology & Engineering
  • Pages : 742
  • ISBN 10 : 9780128120545

Food Process Engineering and Technology Excerpt :

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Postharvest and Postmortem Processing of Raw Food Materials Book

Postharvest and Postmortem Processing of Raw Food Materials

  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2021-11-26
  • Genre: Technology & Engineering
  • Pages : 406
  • ISBN 10 : 9780128197042

Postharvest and Postmortem Processing of Raw Food Materials Excerpt :

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications. Thoroughly explores novel applications of postharvest/postmortem operations in processing food products Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats Helps to improve the quality and safety of food products with postharvest/postmortem operations

Microstructural Principles of Food Processing and Engineering Book
Score: 5
From 1 Ratings

Microstructural Principles of Food Processing and Engineering

  • Author : José Miguel Aguilera
  • Publisher : Springer Science & Business Media
  • Release Date : 1999-09-30
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 0834212560

Microstructural Principles of Food Processing and Engineering Excerpt :

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Food Processing Book

Food Processing

  • Author : Stephanie Clark
  • Publisher : John Wiley & Sons
  • Release Date : 2014-04-03
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9781118846285

Food Processing Excerpt :

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.

Innovative Food Processing Technologies Book

Innovative Food Processing Technologies

  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Genre: Technology & Engineering
  • Pages : 2480
  • ISBN 10 : 9780128157824

Innovative Food Processing Technologies Excerpt :

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nontherm

Fundamentals Of Food Engineering Book

Fundamentals Of Food Engineering

  • Author : D. G. Rao
  • Publisher : PHI Learning Pvt. Ltd.
  • Release Date : 2010
  • Genre: Evaporation
  • Pages : 614
  • ISBN 10 : 9788120338715

Fundamentals Of Food Engineering Excerpt :

Chemical Engineering Design Book
Score: 5
From 2 Ratings

Chemical Engineering Design

  • Author : Gavin Towler, Ph.D.
  • Publisher : Elsevier
  • Release Date : 2013
  • Genre: Technology & Engineering
  • Pages : 1303
  • ISBN 10 : 9780080966595

Chemical Engineering Design Excerpt :

Part I: Process design -- Introduction to design -- Process flowsheet development -- Utilities and energy efficient design -- Process simulation -- Instrumentation and process control -- Materials of construction -- Capital cost estimating -- Estimating revenues and production costs -- Economic evaluation of projects -- Safety and loss prevention -- General site considerations -- Optimization in design -- Part II: Plant design -- Equipment selection, specification and design -- Design of pressure vessels -- Design of reactors and mixers -- Separation of fluids -- Separation columns (distillation, absorption and extraction) -- Specification and design of solids-handling equipment -- Heat transfer equipment -- Transport and storage of fluids.

Introduction to Food Engineering Book
Score: 4
From 2 Ratings

Introduction to Food Engineering

  • Author : R. Paul Singh
  • Publisher : Gulf Professional Publishing
  • Release Date : 2001-06-29
  • Genre: Technology & Engineering
  • Pages : 750
  • ISBN 10 : 9780080574493

Introduction to Food Engineering 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.

Ultrasound  Advances in Food Processing and Preservation Book

Ultrasound Advances in Food Processing and Preservation

  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release Date : 2017-08-11
  • Genre: Technology & Engineering
  • Pages : 556
  • ISBN 10 : 9780128046142

Ultrasound Advances in Food Processing and Preservation Excerpt :

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technology Contains updated research behind this technology Brings the current tested product and future uses Explores potential future use within the food industry

Food Mixing Book

Food Mixing

  • Author : P. J. Cullen
  • Publisher : John Wiley & Sons
  • Release Date : 2009-07-21
  • Genre: Technology & Engineering
  • Pages : 304
  • ISBN 10 : 1444309889

Food Mixing Excerpt :

The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. Forexample, consumers expect all containers of soups, breakfastcereals, fruit mixes, etc to contain the same amount of eachingredient. If mixing fails to achieve the requiredproduct yield, quality, organoleptic or functional attributes,production costs may increase significantly. This volume brings together essential information on theprinciples and applications of mixing within food processing. Whilethere are a number of creditable references covering generalmixing, such publications tend to be aimed at the chemical industryand so topics specific to food applications are often neglected.Chapters address the underlying principles of mixing, equipmentdesign, novel monitoring techniques and the numerical techniquesavailable to advance the scientific understanding of food mixing.Food mixing applications are described in detail. The book will be useful for engineers and scientists who need tospecify and select mixing equipment for specific processingapplications and will assist with the identification and solving ofthe wide range of mixing problems that occur in the food,pharmaceutical and bioprocessing industries. It will also be ofinterest to those who teach, study and research food science andfood engineering.