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Introduction To Food Engineering

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Introduction to Food Engineering

Introduction to Food Engineering Book
Author : R Paul Singh,R. Paul Singh,Dennis R. Heldman
Publisher : Academic Press
Release : 2008-10-15
ISBN : 9780080919621
Language : En, Es, Fr & De

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Book Description :

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

Introduction to Food Engineering

Introduction to Food Engineering Book
Author : R. Paul Singh,Dennis R. Heldman
Publisher : Gulf Professional Publishing
Release : 2001-07-11
ISBN : 9780126463842
Language : En, Es, Fr & De

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Book Description :

This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.

Introduction to Food Engineering Enhanced

Introduction to Food Engineering  Enhanced Book
Author : R Paul Singh,Dennis R. Heldman
Publisher : Academic Press
Release : 2013-08-01
ISBN : 0124172466
Language : En, Es, Fr & De

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Book Description :

Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing. Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Introduction to Food Engineering

Introduction to Food Engineering Book
Author : Molly Drake
Publisher : Unknown
Release : 2020-09-22
ISBN : 9781647400446
Language : En, Es, Fr & De

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Book Description :

Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and engineering for food and related industries. It is concerned with the application of principles of agricultural engineering, mechanical engineering and chemical engineering. It is also responsible for the development of technology that is essential for the cost-effective production and commercialization of food products and services. It includes various activities such as food processing, packaging, instrumentation, ingredient manufacturing, etc. Food engineering also uses advanced monitoring and control systems to facilitate automation and flexible manufacturing of food. This textbook is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food engineering. It studies, analyses and upholds the pillars of this discipline and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book.

Introduction to Food Process Engineering

Introduction to Food Process Engineering Book
Author : P. G. Smith
Publisher : Springer Science & Business Media
Release : 2011-02-11
ISBN : 9781441976628
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.

Introduction to Food Process Engineering

Introduction to Food Process Engineering Book
Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
Publisher : CRC Press
Release : 2014-04-10
ISBN : 1439809186
Language : En, Es, Fr & De

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Book Description :

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

Introduction to Food Engineering

Introduction to Food Engineering Book
Author : Anonim
Publisher : Unknown
Release : 2016-11-30
ISBN : 9781680945751
Language : En, Es, Fr & De

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Book Description :

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

The Fundamentals of Food Engineering

The Fundamentals of Food Engineering Book
Author : Stanley E. Charm
Publisher : Unknown
Release : 1978
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Fundamentals of Food Engineering book written by Stanley E. Charm, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Math Concepts for Food Engineering

Math Concepts for Food Engineering Book
Author : Richard W. Hartel,D.B. Hyslop,Terry Howell, Jr.
Publisher : CRC Press
Release : 1997-05-19
ISBN : 9781566765640
Language : En, Es, Fr & De

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Book Description :

Food industry managers, engineers, and scientists require a personal repertory of mathematical tools to find solutions to a variety of work problems. These problems relate to processing, research, analysis, and other operations that require mathematical solutions. This new handbook provides a practical review of required basic mathematical methods, and relates them to specific areas of food industry problem solving. Prepared for students in undergraduate food science programs, the handbook also serves the needs of food industry technical personnel who would be helped by a review of basic math for food engineering and non-technical managers who seek an introduction to food engineering math and problem solving. Each chapter on a math or problem-solving skill begins with fundamental concepts, presents step-by-step procedures in the skill, and provides numerous practical, illustrative examples. Practice problems with answers in the appendix provide for self-testing and reinforcement of learning. All of the math skills presented relate to common food industry problems. From the text In food engineering, and any other mathematically oriented discipline, one must become adept at problem solving using equations and mathematical principles. Many of the problems that food scientists and engineers face require the ability to apply physical and mathematical principles to solve equations and calculate necessary information. Thus, problem-solving abilities are extremely important, and we should be familiar with the general steps in problem solving.

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering Book
Author : Tze Loon Neoh,Shuji Adachi,Takeshi Furuta
Publisher : Springer
Release : 2016-09-01
ISBN : 9811004420
Language : En, Es, Fr & De

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Book Description :

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

Unit Operations in Food Engineering

Unit Operations in Food Engineering Book
Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
Publisher : CRC Press
Release : 2002-10-29
ISBN : 1420012622
Language : En, Es, Fr & De

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Book Description :

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Case Studies in Food Engineering

Case Studies in Food Engineering Book
Author : J. Peter Clark
Publisher : Springer Science & Business Media
Release : 2009-08-12
ISBN : 9781441904201
Language : En, Es, Fr & De

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Book Description :

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering Book
Author : Jatindra Kumar Sahu
Publisher : CRC Press
Release : 2014-03-24
ISBN : 1439880727
Language : En, Es, Fr & De

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Book Description :

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

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.

Introduction to Food Science and Technology

Introduction to Food Science and Technology Book
Author : G.F. Stewart,Maynard A. Amerine
Publisher : Elsevier
Release : 2012-12-02
ISBN : 0323138594
Language : En, Es, Fr & De

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Book Description :

The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Food Process Engineering and Technology

Food Process Engineering and Technology Book
Author : Zeki Berk
Publisher : Academic Press
Release : 2008-09-25
ISBN : 9780080920238
Language : En, Es, Fr & De

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Book Description :

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

Introduction to Food Toxicology

Introduction to Food Toxicology Book
Author : Takayuki Shibamoto,Leonard F. Bjeldanes
Publisher : Academic Press
Release : 2009-03-24
ISBN : 9780080921532
Language : En, Es, Fr & De

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Book Description :

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. Solid-phase extraction, immunoassay, and LC/MS Mechanisms of regulation of xenobiotic activation and deactivation Developments in the modes of action and impact of natural toxins in food plants A comprehensive review of the issues surrounding dioxins The function of antioxidants and their toxicological aspects Acrylamide, its occurrence, toxicity and regulation on its use Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants Diet and drug interactions

Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems Book
Author : Gustavo V. Barbosa-Cánovas
Publisher : United Nations Educational
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Trends in Food Engineering

Trends in Food Engineering Book
Author : Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias
Publisher : CRC Press
Release : 2000-06-07
ISBN : 9781566769914
Language : En, Es, Fr & De

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Book Description :

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Introduction to Food Science and Technology

Introduction to Food Science and Technology Book
Author : George Stewart
Publisher : Elsevier
Release : 2012-12-02
ISBN : 0323156649
Language : En, Es, Fr & De

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Book Description :

Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.