Physical Properties Of Foods And Food Processing Systems

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Physical Properties Of Foods And Food Processing Systems

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Author : M J Lewis
language : en
Publisher: Elsevier
Release Date : 1990-01-01

Physical Properties Of Foods And Food Processing Systems written by M J Lewis and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Technology & Engineering categories.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Physical Properties Of Foods And Food Processing Systems

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Author : M J Lewis
language : en
Publisher: Woodhead Publishing
Release Date : 1990-01-15

Physical Properties Of Foods And Food Processing Systems written by M J 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 1990-01-15 with Technology & Engineering categories.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Physical Properties Of Foods And Food Processing Systems

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Author : Michael John Lewis
language : en
Publisher: Ellis Horwood
Release Date : 1990-01-01

Physical Properties Of Foods And Food Processing Systems written by Michael John Lewis and has been published by Ellis Horwood this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Electronic books categories.

An introduction to the physical properties of foods and the physics involved in food processing which provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for doing food processing calculations.

Physical Properties Of Foods And Food Processing Systems

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Author :
language : en
Publisher:
Release Date : 2014

Physical Properties Of Foods And Food Processing Systems written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Food categories.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Physical Properties Of Foods

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Author : Serpil Sahin
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-27

Physical Properties Of Foods written by Serpil Sahin 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 2007-05-27 with Technology & Engineering categories.

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Handbook Of Food Processing Equipment

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Author : George Saravacos
language : en
Publisher: Springer
Release Date : 2015-12-29

Handbook Of Food Processing Equipment written by George Saravacos and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-29 with Technology & Engineering categories.

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Fruit Manufacturing

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Author : Jorge E. Lozano
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-11-28

Fruit Manufacturing written by Jorge E. Lozano 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 2006-11-28 with Technology & Engineering categories.

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

Separation Processes In The Food And Biotechnology Industries

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Author : A S Grandison
language : en
Publisher: Woodhead Publishing
Release Date : 1996-01-15

Separation Processes In The Food And Biotechnology Industries written by A S Grandison and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-15 with Medical categories.

This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.

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 .

Instrumentation And Sensors For The Food Industry

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Author : E Kress-Rogers
language : en
Publisher: Woodhead Publishing
Release Date : 2001-10-03

Instrumentation And Sensors For The Food Industry written by E Kress-Rogers and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-03 with Business & Economics categories.

The use of advanced instrumentation and sensors in the food industry has led to continuing improvement in food quality control, safety and process optimization. This book provides a very broad and detailed examination of these techniques.