Handbook of Water and Energy Management in Food Processing Book

Handbook of Water and Energy Management in Food Processing

  • Author : Jiri Klemes
  • Publisher : Elsevier
  • Release Date : 2008-06-30
  • Genre: Technology & Engineering
  • Pages : 1056
  • ISBN 10 : 9781845694678
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Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control

Handbook of Food Factory Design Book

Handbook of Food Factory Design

  • Author : Christopher G. J. Baker
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-08-27
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9781461474500
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Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Environmental Assessment and Management in the Food Industry Book

Environmental Assessment and Management in the Food Industry

  • Author : U Sonesson
  • Publisher : Elsevier
  • Release Date : 2010-09-30
  • Genre: Science
  • Pages : 432
  • ISBN 10 : 9780857090225
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Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems

Green Technologies in Food Production and Processing Book

Green Technologies in Food Production and Processing

  • Author : Joyce I. Boye
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-01-10
  • Genre: Science
  • Pages : 684
  • ISBN 10 : 9781461415862
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Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.

Food Processing Book

Food Processing

  • Author : Stephanie Clark
  • Publisher : John Wiley & Sons
  • Release Date : 2014-06-03
  • Genre: Technology & Engineering
  • Pages : 603
  • ISBN 10 : 9780470671146
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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.

Handbook of Process Integration PI Book

Handbook of Process Integration PI

  • Author : Jiří J Klemeš
  • Publisher : Elsevier
  • Release Date : 2013-07-31
  • Genre: Technology & Engineering
  • Pages : 1184
  • ISBN 10 : 9780857097255
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Since its first development in the 1970s, Process Integration (PI) has become an important methodology in achieving more energy efficient processes. This pioneering handbook brings together the leading scientists and researchers currently contributing to PI development, pooling their expertise and specialist knowledge to provide readers with a comprehensive and up-to-date guide to the latest PI research and applications. After an introduction to the principles of PI, the book reviews a wide range of process design and integration topics ranging from heat and utility systems to water, recycling, waste and hydrogen systems. The book considers Heat Integration, Mass Integration and Extended PI as well as a series of applications and case studies. Chapters address not just operating and capital costs but also equipment design and operability issues, through to buildings and supply chains. With its distinguished editor and international team of expert contributors, Handbook of Process Integration (PI) is a standard reference work for managers and researchers in all energy-intensive industries, as well as academics with an interest in them, including those designing and managing oil refineries, petrochemical and power plants, as well as paper/pulp, steel, waste, food and drink processors. This pioneering handbook provides a comprehensive and up-to-date guide to the latest process integration research and applications Reviews a wide range of process design and integration topics ranging from heat and utility systems to water, recycling, waste and hydrogen systems Chapters also address equipment design and operability issues, through to buildings and supply chains

Small and Micro Combined Heat and Power CHP Systems Book

Small and Micro Combined Heat and Power CHP Systems

  • Author : R Beith
  • Publisher : Elsevier
  • Release Date : 2011-04-30
  • Genre: Technology & Engineering
  • Pages : 560
  • ISBN 10 : 9780857092755
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Small and micro combined heat and power (CHP) systems are a form of cogeneration technology suitable for domestic and community buildings, commercial establishments and industrial facilities, as well as local heat networks. One of the benefits of using cogeneration plant is a vastly improved energy efficiency: in some cases achieving up to 80–90% systems efficiency, whereas small-scale electricity production is typically at well below 40% efficiency, using the same amount of fuel. This higher efficiency affords users greater energy security and increased long-term sustainability of energy resources, while lower overall emissions levels also contribute to an improved environmental performance. Small and micro combined heat and power (CHP) systems provides a systematic and comprehensive review of the technological and practical developments of small and micro CHP systems. Part one opens with reviews of small and micro CHP systems and their techno-economic and performance assessment, as well as their integration into distributed energy systems and their increasing utilisation of biomass fuels. Part two focuses on the development of different types of CHP technology, including internal combustion and reciprocating engines, gas turbines and microturbines, Stirling engines, organic Rankine cycle process and fuel cell systems. Heat-activated cooling (i.e. trigeneration) technologies and energy storage systems, of importance to the regional/seasonal viability of this technology round out this section. Finally, part three covers the range of applications of small and micro CHP systems, from residential buildings and district heating, to commercial buildings and industrial applications, as well as reviewing the market deployment of this important technology. With its distinguished editor and international team of expert contributors, Small and micro combined heat and power (CHP) systems is an essential reference work for anyone involved or interested in the design, developm

Food Processing Technology Book
Score: 4.5
From 2 Ratings

Food Processing Technology

  • Author : P J Fellows
  • Publisher : Elsevier
  • Release Date : 2009-06-22
  • Genre: Technology & Engineering
  • Pages : 928
  • ISBN 10 : 9781845696344
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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

Process Integration and Intensification Book

Process Integration and Intensification

  • Author : Jirí Jaromír Klemeš
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2014-05-26
  • Genre: Technology & Engineering
  • Pages : 265
  • ISBN 10 : 9783110306859
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"The authors have provided all the elements required for complete understanding of the basic concepts in heat recovery and water minimization in chemical and related processes, and followed these with carefully selected and developed problems and solutions in order to ensure that the concepts delivered can be applied." Simon Perry, The University of Manchester. This graduate textbook covers fundamentals of the key areas of Process Integration and Intensification for intra-process heat recovery (Heat Integration), inter-process heat recovery and cogeneration (Total Site) as well as water conservation. Step by step working sessions are illustrated for deeper understanding of the taught materials. The textbook also provides a wealth of pointers as well as further information for readers to acquire more extensive materials on the diverse industrial applications and the latest development trends in Process Integration and Intensification. It is addressed to graduate students as well as professionals to help the effectively application of Process Integration and Intensification in plant design and operation.

Sustainable Process Integration and Intensification Book

Sustainable Process Integration and Intensification

  • Author : Jirí Jaromír Klemeš
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2018-04-23
  • Genre: Science
  • Pages : 324
  • ISBN 10 : 9783110535549
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In its second edition, Sustainable Process Integration and Intensification continues the presentation of fundamentals of key areas of both fields. Thoroughly updated and extended to include the latest developments, the reader also finds illustrated working sessions for deeper understanding of the taught materials.The book is addressed to graduate students as well as professionals to help the effectively application in plant design and operation.

Security of Industrial Water Supply and Management Book

Security of Industrial Water Supply and Management

  • Author : Aysel T. Atimtay
  • Publisher : Springer Science & Business Media
  • Release Date : 2011-08-24
  • Genre: Technology & Engineering
  • Pages : 261
  • ISBN 10 : 9789400718678
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Over time, the increased use of fresh water for agriculture and industry together with contamination from discharges of pollutants, mean that ever more areas of the planet are becoming water-stressed. Because of the competing needs of communities and industry for fresh water, industry will be challenged to meet its growing demands for water, which is essential for producing the goods and services that would boost human welfare. Thus industry will need to learn how to cost-effectively purify and recycle its wastewater for reuse, ultimately approaching a net zero-discharge condition. The chapters in this book, written by international experts, treat the technical issues of such treatment and water management, and also provide guidance on technologies, either existing or in development, that can potentially achieve the goal of recycle-reuse. The book will serve as a useful reference for academics, government and industry professionals alike.

The Water Food Energy Nexus Book

The Water Food Energy Nexus

  • Author : I. M. Mujtaba
  • Publisher : CRC Press
  • Release Date : 2017-09-11
  • Genre: Technology & Engineering
  • Pages : 768
  • ISBN 10 : 9781498760843
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Exponential growth of the worldwide population requires increasing amounts of water, food, and energy. However, as the quantity of available fresh water and energy sources directly affecting cost of food production and transportation diminishes, technological solutions are necessary to secure sustainable supplies. In direct response to this reality, this book focuses on the water-energy-food nexus and describes in depth the challenges and processes involved in efficient water and energy production and management, wastewater treatment, and impact upon food and essential commodities. The book is organized into 4 sections on water, food, energy, and the future of sustainability, highlighting the interplay among these topics. The first section emphasizes water desalination, water management, and wastewater treatment. The second section discusses cereal processing, sustainable food security, bioenergy in food production, water and energy consumption in food processing, and mathematical modeling for food undergoing phase changes. The third section discusses fossil fuels, biofuels, synthetic fuels, renewable energy, and carbon capture. Finally, the book concludes with a discussion of the future of sustainability, including coverage of the role of molecular thermodynamics in developing processes and products, green engineering in process systems, petrochemical water splitting, petrochemical approaches to solar hydrogen generation, design and operation strategy of energy-efficient processes, and the sustainability of process, supply chain, and enterprise.

Handbook of Waste Management and Co Product Recovery in Food Processing Book
Score: 4
From 1 Ratings

Handbook of Waste Management and Co Product Recovery in Food Processing

  • Author : Keith W. Waldron
  • Publisher : Elsevier
  • Release Date : 2009-10-26
  • Genre: Technology & Engineering
  • Pages : 680
  • ISBN 10 : 9781845697051
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...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue... (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

Case Studies in Novel Food Processing Technologies Book

Case Studies in Novel Food Processing Technologies

  • Author : C J Doona
  • Publisher : Elsevier
  • Release Date : 2010-10-28
  • Genre: Technology & Engineering
  • Pages : 560
  • ISBN 10 : 9780857090713
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Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultra

Viruses in Food and Water Book

Viruses in Food and Water

  • Author : N Cook
  • Publisher : Elsevier
  • Release Date : 2013-05-10
  • Genre: Technology & Engineering
  • Pages : 560
  • ISBN 10 : 9780857098870
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Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses. Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. Explores methods of detection, surveilance and risk assessment of viruses in food and water Considers virus transmission routes and control of food and water contamination Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development