Food Process Engineering Operations Book

Food Process Engineering Operations


  • Author : George D. Saravacos
  • Publisher : CRC Press
  • Release Date : 2011-02-22
  • Genre: Technology & Engineering
  • Pages : 594
  • ISBN 10 : 9781420083545

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Food Process Engineering Operations Excerpt :

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for

Food Process Engineering Operations Book

Food Process Engineering Operations


  • Author : George D. Saravacos
  • Publisher : CRC Press
  • Release Date : 2011-04-11
  • Genre: Technology & Engineering
  • Pages : 594
  • ISBN 10 : 9781439877852

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Food Process Engineering Operations Excerpt :

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for

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

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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.

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

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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

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

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

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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

Food Process Engineering Book

Food Process Engineering


  • Author : F. Xavier Malcata
  • Publisher : CRC Press
  • Release Date : 2020-12-14
  • Genre: Technology & Engineering
  • Pages : 556
  • ISBN 10 : 9781000693249

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Food Process Engineering Excerpt :

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Introduction to Food Process Engineering Book

Introduction to Food Process Engineering


  • Author : Albert Ibarz
  • Publisher : CRC Press
  • Release Date : 2014-04-10
  • Genre: Science
  • Pages : 722
  • ISBN 10 : 9781439809181

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Introduction to Food Process Engineering Excerpt :

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Introduction to Advanced Food Process Engineering Book

Introduction to Advanced Food Process Engineering


  • Author : Jatindra Kumar Sahu
  • Publisher : CRC Press
  • Release Date : 2014-03-24
  • Genre: Science
  • Pages : 717
  • ISBN 10 : 9781439880715

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Introduction to Advanced Food Process Engineering Excerpt :

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Food Processing Operations and Scale up Book

Food Processing Operations and Scale up


  • Author : Kenneth J. Valentas
  • Publisher : CRC Press
  • Release Date : 2020-08-12
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781000147568

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Food Processing Operations and Scale up Excerpt :

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Introduction to Food Process Engineering Book
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Introduction to Food Process Engineering


  • Author : P. G. Smith
  • Publisher : Springer Science & Business Media
  • Release Date : 2011-02-11
  • Genre: Technology & Engineering
  • Pages : 510
  • ISBN 10 : 9781441976628

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Introduction to Food Process Engineering Excerpt :

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Non thermal Food Engineering Operations Book

Non thermal Food Engineering Operations


  • Author : Enrique Ortega-Rivas
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-02-25
  • Genre: Technology & Engineering
  • Pages : 362
  • ISBN 10 : 9781461420385

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Non thermal Food Engineering Operations Excerpt :

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

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

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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.

Fundamentals of Food Process Engineering Book

Fundamentals of Food Process Engineering


  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 602
  • ISBN 10 : 9781461570523

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Fundamentals of Food Process Engineering 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.

Essentials of Food Process Engineering Book

Essentials of Food Process Engineering


  • Author : Chandra Gopala Rao
  • Publisher : CRC Press
  • Release Date : 2009-02-27
  • Genre: Science
  • Pages : 380
  • ISBN 10 : 1439803102

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Essentials of Food Process Engineering Excerpt :

Essentials of Food Process Engineering provides basics and fundamentals of engineering subjects to students with a non-mathematical background who are perusing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a handy refresher text for those involved in plant science and managers in the food processing and dairy industries. Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration, etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.