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Math Concepts For Food Engineering

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Math Concepts For Food Engineering

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Author : Richard W. Hartel
language : en
Publisher: CRC Press
Release Date : 2008-03-17

Math Concepts For Food Engineering written by Richard W. Hartel and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-17 with Mathematics categories.

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour

Math Concepts For Food Engineering

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Author : Richard W. Hartel
language : en
Publisher: CRC Press
Release Date : 2008-03-17

Introduction To Food Engineering

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Author : R. Paul Singh
language : en
Publisher: Academic Press
Release Date : 2008-10-15

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 2008-10-15 with Technology & Engineering categories.

This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. - Supplemental processes including filtration, sedimentation, centrifugation, and mixing - Extrusion processes for foods - Packaging concepts and shelf life of foods - Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Mathematical And Statistical Applications In Food Engineering

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Author : Surajbhan Sevda
language : en
Publisher: CRC Press
Release Date : 2020-01-30

Mathematical And Statistical Applications In Food Engineering written by Surajbhan Sevda and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-30 with Mathematics categories.

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Mathematical And Statistical Applications In Food Engineering

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Author : Surajbhan Sevda
language : en
Publisher: CRC Press
Release Date : 2020-01-30

Essentials And Applications Of Food Engineering

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Author : C. Anandharamakrishnan
language : en
Publisher: CRC Press
Release Date : 2019-03-15

Essentials And Applications Of Food Engineering written by C. Anandharamakrishnan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-15 with Science categories.

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Food Plant Engineering Systems

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Author : Theunis Christoffel Robberts
language : en
Publisher: CRC Press
Release Date : 2002-06-13

Food Plant Engineering Systems written by Theunis Christoffel Robberts and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-13 with Technology & Engineering categories.

Pumps. Boilers. Power transmission. Water treatment. Waste disposal. Efficient lighting. Maintain them, and you'll experience optimal performance. Ignore them, and the system will collapse. While many texts adequately describe the processing lines used in food manufacturing, none address the importance of the ancillary equipment that allows the plant to operate. Food Plant Engineering Systems fills this gap by focusing on these crucial but frequently forgotten parts of the system. With clear, easy-to-understand language, this book details the bits and pieces that keep systems running and explains how they fit within the bigger picture: Properties of fluids Pumps and piping Electrical systems including motors, starters, electrical heating and lights Steam generation and heating systems Cooling and refrigeration systems Water and waste and material handling systems Food plant design, including site, foundations, floors, walls roofs, drains, and insulation Safety and EPA regulations Getting all the units to work together as a well-orchestrated system is what manufacturing design and management are all about. This book provides the first truly comprehensive look at food plant operation. Food Plant Engineering Systems ensures that all elements of the system are properly balanced to efficiently accomplish the job.

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.

Solving Problems In Food Engineering

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Author : Stavros Yanniotis
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-03

Solving Problems In Food Engineering written by Stavros Yanniotis 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 2007-12-03 with Technology & Engineering categories.

This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.

Food Science And Technology

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Author : Geoffrey Campbell-Platt
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-26

Food Science And Technology written by Geoffrey Campbell-Platt and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-26 with Technology & Engineering categories.

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org

Math Concepts For Food Engineering

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