Food Properties And Computer Aided Engineering Of Food Processing Systems
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Food Properties And Computer Aided Engineering Of Food Processing Systems
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Author : R. P. Singh
language : en
Publisher:
Release Date : 2014-09-01
Food Properties And Computer Aided Engineering Of Food Processing Systems written by R. P. Singh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-01 with categories.
Food Properties And Computer Aided Engineering Of Food Processing Systems
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Author : R.P. Singh
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Properties And Computer Aided Engineering Of Food Processing Systems written by R.P. Singh 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.
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
Food Engineering In A Computer Climate
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Author :
language : en
Publisher: IChemE
Release Date : 1992
Food Engineering In A Computer Climate written by and has been published by IChemE this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Business & Economics categories.
Food Engineering Principles And Practices
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Author : Syed S. H. Rizvi
language : en
Publisher: Springer Nature
Release Date : 2024-03-07
Food Engineering Principles And Practices written by Syed S. H. Rizvi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-07 with Technology & Engineering categories.
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction. In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer–radiation in foodmaterials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering. This textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and Check Your Understanding sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account.
Engineering And Food For The 21st Century
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Author : Jorge Welti-Chanes
language : en
Publisher: CRC Press
Release Date : 2002-03-25
Engineering And Food For The 21st Century written by Jorge Welti-Chanes and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-03-25 with Science categories.
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications.
Food Engineering Volume Iv
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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: EOLSS Publications
Release Date : 2009-08-10
Food Engineering Volume Iv written by Gustavo V. Barbosa-Cánovas and has been published by EOLSS Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-10 with categories.
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
Water Relationships In Foods
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Author : Harry Levine
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Water Relationships In Foods written by Harry Levine 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 2013-11-21 with Technology & Engineering categories.
This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.
Food Drying Science And Technology
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Author : Yiu H. Hui
language : en
Publisher: DEStech Publications, Inc
Release Date : 2008
Food Drying Science And Technology written by Yiu H. Hui and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Innovative Processing Technologies For Foods With Bioactive Compounds
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Author : Jorge J. Moreno
language : en
Publisher: CRC Press
Release Date : 2016-08-05
Innovative Processing Technologies For Foods With Bioactive Compounds written by Jorge J. Moreno and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
Introduction To Food Engineering
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Author : R. Paul Singh
language : en
Publisher: Academic Press
Release Date : 2013-06-20
Introduction To Food Engineering written by R. Paul Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-20 with Technology & Engineering categories.
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. - Communicates key concepts using audio, video, and animations - Integrates interactive tools to aid in understanding complex charts and graphs - Features multimedia guide to setting up Excel spreadsheets and working with formulae - Demonstrates key processes and engineering in practice through videos - Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples - Presents a practical, unique and challenging blend of principles and applications for comprehensive learning - Ideal for classroom use, valuable as a lifetime professional reference