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Food Process Engineering Principles And Data

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Food Process Engineering Principles and Data

Food Process Engineering Principles and Data Book
Author : Michael J. Lewis
Publisher : Woodhead Publishing
Release : 2021-05-15
ISBN : 9780128211823
Language : En, Es, Fr & De

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Book Description :

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

Handbook of Food Process Design

Handbook of Food Process Design Book
Author : Shafiur Rahman,Jasim Ahmed
Publisher : John Wiley & Sons
Release : 2012-05-21
ISBN : 144433011X
Language : En, Es, Fr & De

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Book Description :

"This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"--

Food Process Engineering Operations

Food Process Engineering Operations Book
Author : George D. Saravacos,Zacharias B. Maroulis
Publisher : CRC Press
Release : 2011-04-11
ISBN : 1439877858
Language : En, Es, Fr & De

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Book Description :

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.

Introduction to Food Process Engineering

Introduction to Food Process Engineering Book
Author : P. G. Smith,Peter Geoffrey Smith
Publisher : Springer Science & Business Media
Release : 2003
ISBN : 9780306473975
Language : En, Es, Fr & De

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Book Description :

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

Fundamentals of Food Process Engineering Book
Author : Romeo T. Toledo
Publisher : Springer Verlag
Release : 2007
ISBN : 9780387290195
Language : En, Es, Fr & De

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Book Description :

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.

Unit Operations in Food Processing

Unit Operations in Food Processing Book
Author : R. L. Earle
Publisher : Elsevier
Release : 2013-10-22
ISBN : 1483293106
Language : En, Es, Fr & De

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Book Description :

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

Food Process Engineering

Food Process Engineering Book
Author : Shri K. Sharma,Steven J. Mulvaney,Syed S. H. Rizvi
Publisher : Wiley-Interscience
Release : 1999-11-04
ISBN : 9780471322412
Language : En, Es, Fr & De

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Book Description :

This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Work-out examples provided for important calculations (e.g., Poisson ratio, flex modulus, lethal rate, etc.) * Several computer simulation tests provided and information on use of computer spreadsheets is also provided * Each experiment is preceded by questions and objectives; each experiment followed by data analysis and interpretation for a complete treatment

Food Process Engineering

Food Process Engineering Book
Author : F. Xavier Malcata
Publisher : CRC Press
Release : 2020-12-14
ISBN : 1000693244
Language : En, Es, Fr & De

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Book Description :

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Engineering Properties of Foods Fourth Edition

Engineering Properties of Foods  Fourth Edition Book
Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Publisher : CRC Press
Release : 2014-04-22
ISBN : 1466556420
Language : En, Es, Fr & De

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Book Description :

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Chemical Engineering Education

Chemical Engineering Education Book
Author : Anonim
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Chemical Engineering Education book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Proceedings of the Conference of Food Engineering

Proceedings of the     Conference of Food Engineering Book
Author : Anonim
Publisher : Unknown
Release : 2001
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the Conference of Food Engineering book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Confectionery and Chocolate Engineering

Confectionery and Chocolate Engineering Book
Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
Release : 2010-11-29
ISBN : 1444396196
Language : En, Es, Fr & De

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Book Description :

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials. The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.

Food Processing

Food Processing Book
Author : Anonim
Publisher : Unknown
Release : 1968-07
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Processing book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Process Engineering

Food Process Engineering Book
Author : Henry G. Schwartzberg,Daryl B. Lund,John L. Bomben
Publisher : Amer Inst of Chemical Engineers
Release : 1982
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Papers from AICHE's National Meetings in Portland, OR, Aug. 1980 & Boston, Mass., Aug. 1979

Food Engineering Principles and Selected Applications

Food Engineering  Principles and Selected Applications Book
Author : Marcel Loncin,Richard Larry Merson
Publisher : Unknown
Release : 1979
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Operations in the food industry, measurements, dimensions, units. Equations related to the transfer of mass, heat and momentum. Solution of the transfer equations. Determination of transfer coeficients. Equilibrium between phases. Evolution of driving forces. Mechanical operations. Applied biochemical kinetics. Cleaning, disinfection an rinsing. Optimization.

Annual Report

Annual Report Book
Author : University of Minnesota. Department of Bioproducts and Biosystems Engineering
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Annual Report book written by University of Minnesota. Department of Bioproducts and Biosystems Engineering, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Journal of Food Protection

Journal of Food Protection Book
Author : Anonim
Publisher : Unknown
Release : 1987
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Journal of Food Protection book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Proceedings of the ASME Design Engineering Technical Conferences

Proceedings of the     ASME Design Engineering Technical Conferences Book
Author : Anonim
Publisher : Unknown
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the ASME Design Engineering Technical Conferences book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Virtual Experiments in Food Processing

Virtual Experiments in Food Processing Book
Author : R. Paul Singh,Ferruh Erdogdu
Publisher : Rar Press
Release : 2004
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.

Food and Bio Process Engineering

Food and Bio Process Engineering Book
Author : Heinz-Gerhard Kessler
Publisher : Unknown
Release : 2002
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food and Bio Process Engineering book written by Heinz-Gerhard Kessler, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.