Food Engineering   Volume III Book
Score: 5
From 1 Ratings

Food Engineering Volume III


  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • Genre: Uncategoriezed
  • Pages : 534
  • ISBN 10 : 9781905839469

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Food Engineering Volume III Excerpt :

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Food Engineering   Volume II Book

Food Engineering Volume II


  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • Genre: Uncategoriezed
  • Pages : 334
  • ISBN 10 : 9781905839452

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Food Engineering Volume II Excerpt :

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Food Engineering   Volume I Book

Food Engineering Volume I


  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • Genre: Uncategoriezed
  • Pages : 504
  • ISBN 10 : 9781905839445

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Food Engineering Volume I Excerpt :

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Food Engineering   Volume IV Book

Food Engineering Volume IV


  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • Genre: Uncategoriezed
  • Pages : 246
  • ISBN 10 : 9781905839476

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Food Engineering Volume IV Excerpt :

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

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

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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.

Food Engineering Handbook  Two Volume Set Book

Food Engineering Handbook Two Volume Set


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2014-12-12
  • Genre: Technology & Engineering
  • Pages : 944
  • ISBN 10 : 9781466582279

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Food Engineering Handbook Two Volume Set Excerpt :

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Nano food Engineering Book

Nano food Engineering


  • Author : Umesh Hebbar
  • Publisher : Springer Nature
  • Release Date : 2020-08-06
  • Genre: Technology & Engineering
  • Pages : 389
  • ISBN 10 : 9783030445522

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Nano food Engineering Excerpt :

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

MEMBRANE PROCESSES   Volume III Book

MEMBRANE PROCESSES Volume III


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2010-11-05
  • Genre: Uncategoriezed
  • Pages : 420
  • ISBN 10 : 9781848264175

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MEMBRANE PROCESSES Volume III Excerpt :

Membrane Processes is a component of Encyclopedia of Water Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. These volumes discuss matters of great relevance to our world on desalination which is a critically important as clearly the only possible means of producing fresh water from the sea for many parts of the world. The two volumes present state-of-the art subject matter of various aspects of Membrane Processes such as: History And Current Status Of Membrane Desalination Processes; Membrane Science And Reclamation; Membrane Characterization; Principles And Practices Of Reverse Osmosis; Reverse Osmosis: Introduction; Hollow-Fiber Membranes; Preparation And Characterization Of Ionexchange Membranes; Preparation And Characterization Of Micro- And Ultrafiltration Membranes; Membrane Distillation; Desalination By Membrane Distillation; Pervaporation;Dialysis And Diffusion Dialysis; Donnan Dialysis; Modeling And Calculation Of Pressure-Driven Membrane Processes; Survey Of Theoretical Approaches To Modeling; Pressure-Driven Membrane. Processes(Submodels For Transport In Phases); Reverse Osmosis Process And System Design; Practical Aspects Of Large-Scale Reverse Osmosis Applications; Health, Safety And Environmental Considerations; Membrane Separation Technologies; Concentration Of Liquid Foods; Mass Transfer Operation–Membrane Separations; Mass Transfer Operations: Hybrid Membrane Processes; Recent Advances In Membrane Science And Technology In Seawater Desalination – With Technology Development In The Middle East And Singapore. These volumes are aimed at the following five major target audiences: University and College Students Educators, Professional Practitioners, Research Personnel and Policy and Decision Makers

COMMON FUNDAMENTALS AND UNIT OPERATIONS IN THERMAL DESALINATION SYSTEMS   Volume III Book

COMMON FUNDAMENTALS AND UNIT OPERATIONS IN THERMAL DESALINATION SYSTEMS Volume III


  • Author : Anonim
  • Publisher : EOLSS Publications
  • Release Date : 2010-11-08
  • Genre: Uncategoriezed
  • Pages : 380
  • ISBN 10 : 9781848264236

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COMMON FUNDAMENTALS AND UNIT OPERATIONS IN THERMAL DESALINATION SYSTEMS Volume III Excerpt :

These volumes are part of Encyclopedia of Water Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The three volumes present state-of-the art subject matter of various aspects of Common Fundamentals and Unit Operations in Thermal Desalination Systems such as: Conventional Water Treatment Technologies; Guidelines for Potable Water Purification; Advanced Treatment Technologies for Recycle - Reuse of Domestic Wastewater; Composition of Desalinated Water; Crystallization; Deep Bed Filtration: Modeling Theory and Practice; Distillation ; Rectification; Flocculation and Flocculation Filtration; Hazardous Waste Treatment Technologies; Microfiltration and Ultrafiltration; Post-Treatment of Distillate and Permeate; Pre-Cleaning Measures: Filtration; Raw Water Pre-Treatment: Sludge Treatment Technologies; Supercritical Extraction; Potential for Industrial Wastewater Reuse; Treatment of Industrial Wastewater by Membrane Bioreactors; Unconventional Sources of Water Supply; Problem of Non-Condensable Gas Release in Evaporators; Entrainment in Evaporators; Mist Eliminators; Chemical Hazards in Seawater Desalination by the Multistage-Flash Evaporation Technique; Concentration of Liquid Foods; Environmental Impact of Seawater Desalination Plants; Environmental Impacts of Intakes and Out Falls; Industrial Ecology, Water Resources, and Desalination; Rural and Urban Water Supply and Sanitation; Sustainable Development, Water Supply and Sanitation Technology These volumes are aimed at the following five major target audiences: University and College Students Educators, Professional Practitioners, Research Personnel and Policy and Decision Makers.

MATERIALS SCIENCE AND ENGINEERING  Volume II Book

MATERIALS SCIENCE AND ENGINEERING Volume II


  • Author : Rees D .Rawlings
  • Publisher : EOLSS Publications
  • Release Date : 2009-12-05
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9781848260337

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MATERIALS SCIENCE AND ENGINEERING Volume II Excerpt :

Materials Science and Engineering theme is a component of Encyclopedia of Physical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Materials Science and Engineering is concerned with the development and selection of the best possible material for a particular engineering task and the determination of the most effective method of producing the materials and the component. The Theme with contributions from distinguished experts in the field, discusses Materials Science and Engineering. In this theme the history of materials is traced and the concept of structure (atomic structure, microstructure and defect structure) and its relationship to properties developed. The theme is structured in five main topics: Materials Science and Engineering; Optimization of Materials Properties; Structural and Functional Materials; Materials Processing and Manufacturing Technologies; Detection of Defects and Assessment of Serviceability; Materials of the Future, which are then expanded into multiple subtopics, each as a chapter. These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Interdisciplinary and Sustainability Issues in Food and Agriculture   Volume III Book

Interdisciplinary and Sustainability Issues in Food and Agriculture Volume III


  • Author : Olaf Christen
  • Publisher : EOLSS Publications
  • Release Date : 2010-05-24
  • Genre: Uncategoriezed
  • Pages : 460
  • ISBN 10 : 9781848263376

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Interdisciplinary and Sustainability Issues in Food and Agriculture Volume III Excerpt :

Interdisciplinary and Sustainability Issues in Food and Agriculture is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Interdisciplinary and Sustainability Issues in Food and Agriculture provides the essential aspects and discusses a number of issues of importance in the development of specific agriculture and food supply systems that are closely related to general developmental trends of humankind. In this context technology and economic development as well as socio-cultural developments affect productivity and a secure supply with food. These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Introduction to Food Engineering Book

Introduction to Food Engineering


  • Author : Paul Singh
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 318
  • ISBN 10 : 9780323138123

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Introduction to Food Engineering Excerpt :

Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.

MECHANICAL ENGINEERING  ENERGY SYSTEMS AND SUSTAINABLE DEVELOPMENT  Volume III Book

MECHANICAL ENGINEERING ENERGY SYSTEMS AND SUSTAINABLE DEVELOPMENT Volume III


  • Author : Konstantin V. Frolov
  • Publisher : EOLSS Publications
  • Release Date : 2009-04-15
  • Genre: Economic development
  • Pages : 504
  • ISBN 10 : 9781848262966

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MECHANICAL ENGINEERING ENERGY SYSTEMS AND SUSTAINABLE DEVELOPMENT Volume III Excerpt :

Mechanical Engineering, Energy Systems and Sustainable Development theme is a component of Encyclopedia of Physical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Mechanical Engineering, Energy Systems and Sustainable Development with contributions from distinguished experts in the field discusses mechanical engineering - the generation and application of heat and mechanical power and the design, production, and use of machines and tools. These five volumes are aimed at the following five major target audiences: University and College Students Educators, Professional Practitioners, Research Personnel and Policy Analysts, Managers, and Decision Makers, NGOs and GOs

Food Engineering Handbook Book

Food Engineering Handbook


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2014-12-02
  • Genre: Technology & Engineering
  • Pages : 608
  • ISBN 10 : 9781482261707

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Food Engineering Handbook Excerpt :

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to

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

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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