Handbook of Farm  Dairy and Food Machinery Engineering Book

Handbook of Farm Dairy and Food Machinery Engineering


  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release Date : 2019-06-15
  • Genre: Technology & Engineering
  • Pages : 806
  • ISBN 10 : 9780128148044

DOWNLOAD BOOK
Handbook of Farm Dairy and Food Machinery Engineering Excerpt :

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Handbook of Farm  Dairy  and Food Machinery Book

Handbook of Farm Dairy and Food Machinery


  • Author : Myer Kutz
  • Publisher : William Andrew
  • Release Date : 2007-02-28
  • Genre: Technology & Engineering
  • Pages : 756
  • ISBN 10 : 9780815517511

DOWNLOAD BOOK
Handbook of Farm Dairy and Food Machinery Excerpt :

Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.

Handbook of Farm  Dairy and Food Machinery Engineering Book

Handbook of Farm Dairy and Food Machinery Engineering


  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release Date : 2013-06-10
  • Genre: Technology & Engineering
  • Pages : 760
  • ISBN 10 : 9780123858825

DOWNLOAD BOOK
Handbook of Farm Dairy and Food Machinery Engineering Excerpt :

Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more. Provides cross-topic information for translational research and potential application Focuses on design and controls – written for engineers by engineers – always with practical applications in mind Includes design of machinery and facilities as well as theoretical basis for determining and predicting behavior of foods as they are handled and processed

Advances in Agricultural Machinery and Technologies Book

Advances in Agricultural Machinery and Technologies


  • Author : Guangnan Chen
  • Publisher : CRC Press
  • Release Date : 2018-03-05
  • Genre: Science
  • Pages : 679
  • ISBN 10 : 9781351132374

DOWNLOAD BOOK
Advances in Agricultural Machinery and Technologies Excerpt :

The agricultural industry is dealing with enormous challenges across the globe, including the limited availability of arable lands and fresh water, as well as the effect of climate change. Machinery plays a crucial role in agriculture and farming systems, in order to feed the world’s growing population. In the last decade, we have witnessed major advances in agricultural machinery and technologies, particularly as manufacturers and researchers develop and apply various novel ways of automation as well as the data and information gathering and analyzing capabilities of their machinery. This book presents the state-of-the-art information on the important innovations in the agricultural and horticultural industry. It reviews and presents different novel technologies and implementation of these technologies to optimize farming processes and food production. There are four sections, each addressing a specific area of development. Section I discusses the recent development of farm machinery and technology. Section II focuses on water and irrigation engineering. Section III covers harvesting and post-harvest technology. Section IV describes computer modelling and simulation. Each section highlights current industry trends and latest research progress. This book is ideal for those working in or are associated with the fields of agriculture, agri-food chain and technology development and promotion.

Food Safety Engineering Book

Food Safety Engineering


  • Author : Ali Demirci
  • Publisher : Springer Nature
  • Release Date : 2020-05-28
  • Genre: Technology & Engineering
  • Pages : 760
  • ISBN 10 : 9783030426606

DOWNLOAD BOOK
Food Safety Engineering Excerpt :

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Handbook of Food Engineering Book

Handbook of Food Engineering


  • Author : Dennis R. Heldman
  • Publisher : CRC Press
  • Release Date : 2018-12-19
  • Genre: Science
  • Pages : 1310
  • ISBN 10 : 9780429831560

DOWNLOAD BOOK
Handbook of Food Engineering Excerpt :

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Dairy Processing Handbook Book

Dairy Processing Handbook


  • Author : Gösta Bylund
  • Publisher : Unknown
  • Release Date : 2003
  • Genre: Dairy processing
  • Pages : 452
  • ISBN 10 : CORNELL:31924090216544

DOWNLOAD BOOK
Dairy Processing Handbook Excerpt :

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

DOWNLOAD BOOK
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.

Tropical Dairy Farming Book

Tropical Dairy Farming


  • Author : John Moran
  • Publisher : Landlinks Press
  • Release Date : 2005-12-08
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9780643099760

DOWNLOAD BOOK
Tropical Dairy Farming Excerpt :

Tropical Dairy Farming is a manual designed for use by dairy production advisors working in tropical areas, especially in South-East Asia. It aims to increase the productivity of small holder dairy farmers in the humid tropics by improving the feeding management of their livestock. It shows how to provide dairy cows with cost-effective feeds that match small holder farming systems and discusses the major obstacles to improving feeding management in the humid tropics. The author shows the benefits and drawbacks of various feed components and the calculation of balanced diets based mainly on forages combined with some supplementary feeding. Diseases and problems associated with unbalanced diets are also covered, as well as important information on growing and conserving quality forages as silage. The book draws on examples from a variety of countries including Indonesia, Malaysia, Thailand, Vietnam, China, East Timor and the Philippines.

Handbook of Food Processing Equipment Book

Handbook of Food Processing Equipment


  • Author : George Saravacos
  • Publisher : Springer
  • Release Date : 2015-12-29
  • Genre: Technology & Engineering
  • Pages : 775
  • ISBN 10 : 9783319250205

DOWNLOAD BOOK
Handbook of Food Processing Equipment 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.

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

DOWNLOAD BOOK
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.

Occupational Outlook Handbook Book
Score: 5
From 2 Ratings

Occupational Outlook Handbook


  • Author : United States. Bureau of Labor Statistics
  • Publisher : Unknown
  • Release Date : 1976
  • Genre: Occupations
  • Pages : 822
  • ISBN 10 : MINN:319510028165522

DOWNLOAD BOOK
Occupational Outlook Handbook Excerpt :

Engineering Properties of Foods Book

Engineering Properties of Foods


  • Author : M.A. Rao
  • Publisher : CRC Press
  • Release Date : 2014-10-31
  • Genre: Technology & Engineering
  • Pages : 762
  • ISBN 10 : 9781420028805

DOWNLOAD BOOK
Engineering Properties of Foods Excerpt :

Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i

Science and Technology of Organic Farming Book

Science and Technology of Organic Farming


  • Author : Allen V. Barker
  • Publisher : CRC Press
  • Release Date : 2021-04-06
  • Genre: Technology & Engineering
  • Pages : 256
  • ISBN 10 : 9781000352207

DOWNLOAD BOOK
Science and Technology of Organic Farming Excerpt :

Organic farming is not only a philosophy; it is also a well-researched science. The second edition of The Science and Technology of Organic Farming presents the scientific basis of organic farming and the methods of application needed to achieve adequate yields through plant nutrition and protection. Organic farming is a scientifically derived method of improving soil fertility to increase agricultural yields with limited chemical inputs. As such, it can meet public demand for reduced chemical inputs in agriculture and play a key role in meeting the needs of a growing world population. The new edition of this highly regarded book gives clear and comprehensive details on how soil fertility can be maintained and how plants can be nourished in organic agriculture. Chapters on soil fertility and plant nutrition explain the chemistry of the plant, the soil, and the soil solution and outline the importance of plant macronutrients and micronutrients. The book offers practical information on using of green manures, composts and lime to maintain soil fertility; introduces methods of tillage of land; provides organic methods of controlling weeds, insects, and diseases; and suggests how food produce can be stored without refrigeration. The text provides information on how to assess and govern the nutritional status of crops and the fertility and condition of soil and presents guidelines, recommendations, and procedures for determining the best fertility recommendations for individual situations. This edition includes an entirely new chapter on hydroponics that explains organic approaches to hydroponic crop production. With a full bibliography of references, this text is a practical guide for anyone interested in organic farming, from farmers and agricultural advisers to teachers, soil scientists, plant scientist, entomologists and students of other biological and environmental sciences.

Rheological Methods in Food Process Engineering Book
Score: 5
From 2 Ratings

Rheological Methods in Food Process Engineering


  • Author : James Freeman Steffe
  • Publisher : Freeman Press
  • Release Date : 1996-01-01
  • Genre: Food
  • Pages : 418
  • ISBN 10 : 9780963203618

DOWNLOAD BOOK
Rheological Methods in Food Process Engineering Excerpt :

Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.