Food Process Engineering Principles And Data
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Introduction To Food Process Engineering
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Author : P. G. Smith
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-02-11
Introduction To Food Process Engineering written by P. G. Smith and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-11 with Technology & Engineering categories.
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.
Fundamentals Of Food Process Engineering
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Author : Romeo T. Toledo
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fundamentals Of Food Process Engineering written by Romeo T. Toledo and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
Food Process Engineering And Technology
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Author : Zeki Berk
language : en
Publisher: Academic Press
Release Date : 2013-06-08
Food Process Engineering And Technology written by Zeki Berk and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Technology & Engineering categories.
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Fundamentals Of Food Process Engineering
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Author : Romeo T. Toledo
language : en
Publisher: Springer
Release Date : 2018-10-09
Fundamentals Of Food Process Engineering written by Romeo T. Toledo and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-09 with Technology & Engineering categories.
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
Food Process Engineering Principles And Data
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Author : Michael Lewis
language : en
Publisher: Woodhead Publishing
Release Date : 2022-11-18
Food Process Engineering Principles And Data written by Michael Lewis and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-18 with Technology & Engineering categories.
Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. - Thoroughly explores a collection of data on the physical properties of foods and food processing systems - Presents background information on the chemical, physical and engineering properties of foods - Includes comprehensive charts with data on food properties
Introduction To Advanced Food Process Engineering
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Author : Jatindra Kumar Sahu
language : en
Publisher: CRC Press
Release Date : 2014-03-24
Introduction To Advanced Food Process Engineering written by Jatindra Kumar Sahu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-24 with Science categories.
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
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Author : Hosahalli S. Ramaswamy
language : en
Publisher: CRC Press
Release Date : 2005-08-23
Food Processing written by Hosahalli S. Ramaswamy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-23 with Technology & Engineering categories.
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: t
High Pressure Processing Of Food
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Author : V.M. Balasubramaniam
language : en
Publisher: Springer
Release Date : 2016-01-28
High Pressure Processing Of Food written by V.M. Balasubramaniam and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-28 with Technology & Engineering categories.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Food Processing Technology
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Author : P.J. Fellows
language : en
Publisher: Elsevier
Release Date : 2009-06-22
Food Processing Technology written by P.J. Fellows and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-22 with Technology & Engineering categories.
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
Chemical Engineering For The Food Industry
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Author : D. Leo Pyle
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Chemical Engineering For The Food Industry written by D. Leo Pyle and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach. • As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed. • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads. • It is vital to ensure the quality and safety of the product. • Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time. • The traditional design process cannot readily handle multi-product and multi-stream operations. • Processes must be energetically efficient and meet modern environmen tal standards.