Food Process Engineering Principles and Data

Food Process Engineering Principles and Data
Author: Michael Lewis
Publsiher: Woodhead Publishing
Total Pages: 490
Release: 2022-11-18
Genre: Technology & Engineering
ISBN: 9780128211830

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Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. Thoroughly explores a collection of data on the physical properties of foods and food processing systems Presents background information on the chemical, physical and engineering properties of foods Includes comprehensive charts with data on food properties

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
Publsiher: Springer Science & Business Media
Total Pages: 615
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 9781461570523

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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.

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

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 498
Release: 2021-06-22
Genre: Technology & Engineering
ISBN: 9780128184745

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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
Author: Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong
Publsiher: Springer
Total Pages: 449
Release: 2018-10-09
Genre: Technology & Engineering
ISBN: 9783319900988

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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

Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
Publsiher: Springer Science & Business Media
Total Pages: 570
Release: 2007-03-06
Genre: Technology & Engineering
ISBN: 9780387292410

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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

Introduction to Food Process Engineering
Author: P. G. Smith
Publsiher: Springer Science & Business Media
Total Pages: 514
Release: 2011-02-11
Genre: Technology & Engineering
ISBN: 9781441976628

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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.

Food Process Engineering and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publsiher: Academic Press
Total Pages: 720
Release: 2013-06-08
Genre: Technology & Engineering
ISBN: 9780124159860

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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues