Fundamentals Of Food Process Engineering
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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.
Fundamentals And Operations In Food Process Engineering
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Author : Susanta Kumar Das
language : en
Publisher: CRC Press
Release Date : 2019-03-08
Fundamentals And Operations In Food Process Engineering written by Susanta Kumar Das and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-08 with Technology & Engineering categories.
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.
Fundamentals Of Food Process Engineering
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Author : Romeo T. Toledo
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-03-06
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 2007-03-06 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.
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.
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 : R. T. Toledo
language : en
Publisher:
Release Date : 1997
Fundamentals Of Food Process Engineering written by R. T. Toledo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Food industry and trade categories.
Fundamentals Of Food Process Engineering
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Author : J. K. Sahu
language : en
Publisher: Alpha Science International Limited
Release Date : 2015-03-24
Fundamentals Of Food Process Engineering written by J. K. Sahu and has been published by Alpha Science International Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-24 with Technology & Engineering categories.
FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food biotechnology, and process and food engineering, who are interested in the various aspects of processing, packaging, storage, preservation, safety and quality control and measurement, and design of food and chemical plants and equipments. As the name indicates, the book describes the fundamental principles involved in process and food engineering and their major applications in the field of food and bioprocess engineering. Second objective behind preparing the book is to meet syllabus of the candidates or students in process and food engineering those are preparing themselves for ARS, NET, SRF, JRF, IFS, and GATE Examinations. The book has been prepared taking account the syllabus of the Agricultural Structure and Process Engineering for the UGand PG- students in the course Agricultural Engineering. The book deals with various physical, thermal, frictional, textural, and viscoelastic properties of food materials; various mechanical and thermal food processing operations; basis electrical engineering, instrumentation and process control systems in food processing operation; and food plant and equipment design. Problems of last couple of years of GATE and ARS are included in each chapter in the book in order to make easy of understanding the concepts of various principles and to make students/ candidates with the question pattern of various competitive examination held in Agricultural Engineering subject.
Fundamentals Of Food Engineering
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Author : D. G. Rao
language : en
Publisher: PHI Learning Pvt. Ltd.
Release Date : 2009-11-30
Fundamentals Of Food Engineering written by D. G. Rao and has been published by PHI Learning Pvt. Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-30 with Evaporation categories.
Three basic sciences (physics, chemistry and biology) along with mathematics in combination with chemical and mechanical engineering lay the foundation for food engineering. This textbook is an excellent starting point for students of food processing technology. It covers all engineering principles, which are needed for the successful operation of a food processing plant.
Food Process Engineering Operations
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Author : George D. Saravacos
language : en
Publisher: CRC Press
Release Date : 2011-04-11
Food Process Engineering Operations written by George D. Saravacos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-11 with Technology & Engineering categories.
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 scientists, engineers, and technologists working in food processing industries.
Food Process Engineering
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Author : Dennis R. Heldman
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Process Engineering written by Dennis R. Heldman 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 Science categories.
The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.