Dimensional Analysis of Food Processes

Dimensional Analysis of Food Processes
Author: Guillaume Delaplace,Karine Loubière,Fabrice Ducept,Romain Jeantet
Publsiher: Elsevier
Total Pages: 358
Release: 2015-09-18
Genre: Technology & Engineering
ISBN: 9780081004876

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This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all. Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies Emphasises the processes dealing with complex materials of a multiphase nature Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

Food Processing Operations and Scale up

Food Processing Operations and Scale up
Author: Kenneth J. Valentas,J. Peter Clark,Leon Levin
Publsiher: CRC Press
Total Pages: 412
Release: 2020-08-11
Genre: Business & Economics
ISBN: 9781000147568

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Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Introduction to Food Process Engineering

Introduction to Food Process Engineering
Author: Albert Ibarz,Gustavo V. Barbosa-Canovas
Publsiher: CRC Press
Total Pages: 726
Release: 2014-04-10
Genre: Science
ISBN: 9781439809181

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Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering
Author: Susanta Kumar Das,Madhusweta Das
Publsiher: CRC Press
Total Pages: 582
Release: 2019-03-08
Genre: Technology & Engineering
ISBN: 9780429608346

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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.

Food Process Engineering And Technology

Food Process Engineering And Technology
Author: Akash Pare,B.L. Mandhyan,
Publsiher: New India Publishing Agency
Total Pages: 380
Release: 2011-01-01
Genre: Technology & Engineering
ISBN: 9380235437

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Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of "Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques
Author: Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
Publsiher: CRC Press
Total Pages: 729
Release: 2006-12-19
Genre: Science
ISBN: 9781000611618

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With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Physical Properties of Foods and Food Processing Systems

Physical Properties of Foods and Food Processing Systems
Author: M J Lewis
Publsiher: Elsevier
Total Pages: 480
Release: 1990-01-01
Genre: Technology & Engineering
ISBN: 9781845698423

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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.

Unit Operations in Food Processing

Unit Operations in Food Processing
Author: R. L. Earle
Publsiher: Elsevier
Total Pages: 216
Release: 2013-10-22
Genre: Technology & Engineering
ISBN: 9781483293103

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This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry