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Transporting Operations Of Food Materials Within Food Factories

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Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing Book
Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Release : 2021-06-22
ISBN : 0128184744
Language : En, Es, Fr & De

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Book Description :

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

Food Process Design

Food Process Design Book
Author : Zacharias B. Maroulis,George D. Saravacos
Publisher : CRC Press
Release : 2003-05-09
ISBN : 9780203912010
Language : En, Es, Fr & De

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Book Description :

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Food Industries Manual

Food Industries Manual Book
Author : Christopher G.J. Baker,M.D. Ranken,R.C. Kill
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 1461311292
Language : En, Es, Fr & De

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Book Description :

It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap after a relatively short interval. As before, it is a ters. Food Packaging now merits a separate pleasure to be involved in the work and we hope chapter and some previous sections dealing mainly that the results will continue to be of value to with storage have been expanded into a new readers wanting to know what, how and why the chapter covering Food Factory Design and Opera food industry does the things which it does. tions. For this edition we have made a major depar There is one completely new chapter, entitled ture from the style of earlier editions by comple Alcoholic Beverages, divided into Wines, Beers tely revising the layout of many of the chapters. and Spirits. There is a strain of thought which Previously the chapters were arranged as a series does not yet consider the production of those of notes on specific topics, set out in alphabetical drinks to be a legitimate part of the food industry, order in the manner of an encyclopaedia.

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry Book
Author : Darwin G Caldwell
Publisher : Elsevier
Release : 2012-12-03
ISBN : 0857095765
Language : En, Es, Fr & De

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Book Description :

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry. With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

Handbook of Food Processing

Handbook of Food Processing Book
Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Release : 2015-10-22
ISBN : 1498721788
Language : En, Es, Fr & De

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Book Description :

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Food Plant Economics

Food Plant Economics Book
Author : Zacharias B. Maroulis,George D. Saravacos
Publisher : CRC Press
Release : 2007-08-02
ISBN : 1420005790
Language : En, Es, Fr & De

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Book Description :

Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis of food plants requires the evaluation of quantita

Non thermal Food Engineering Operations

Non thermal Food Engineering Operations Book
Author : Enrique Ortega-Rivas
Publisher : Springer Science & Business Media
Release : 2012-02-25
ISBN : 1461420377
Language : En, Es, Fr & De

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Book Description :

This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties.

Transport Phenomena of Foods and Biological Materials

Transport Phenomena of Foods and Biological Materials Book
Author : Vassilis Gekas
Publisher : Routledge
Release : 2017-10-02
ISBN : 1351406973
Language : En, Es, Fr & De

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Book Description :

Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry Book
Author : H. L. M. Lelieveld,John Holah,M A Mostert
Publisher : Elsevier
Release : 2005-10-30
ISBN : 1845690532
Language : En, Es, Fr & De

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Book Description :

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

International Commerce

International Commerce Book
Author : Anonim
Publisher : Unknown
Release : 1967
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing Book
Author : Joyce Boye,Yves Arcand
Publisher : Springer Science & Business Media
Release : 2012-01-11
ISBN : 146141587X
Language : En, Es, Fr & De

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Book Description :

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Rural Transport of Food Products in Latin America and the Caribbean

Rural Transport of Food Products in Latin America and the Caribbean Book
Author : Leonardo Felicito de León y de León,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2008
ISBN : 9789251052204
Language : En, Es, Fr & De

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Book Description :

The agrifood transport sector in Latin America and the Caribbean is a key component of the food supply chain, making a significant contribution to gross domestic product in these countries. Well-developed, efficient food transport systems are crucial to the survival of thousands of people, and pivotal to the success or failure of key economic sectors such as agriculture and other major national and international commercial activities. This publication presents a detailed study of problems encountered, covering seventeen countries. The study focuses primarily on stumbling-blocks faced by small farmers, and suggests possible policy and programme interventions to improve the situation in the neediest areas, with repercussions for the population as a whole. (Also published in Spanish)

Food Science and Technology

Food Science and Technology Book
Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2020-12-07
ISBN : 3110667576
Language : En, Es, Fr & De

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Book Description :

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Advances in Food Protection

Advances in Food Protection Book
Author : Magdy Hefnawy
Publisher : Springer Science & Business Media
Release : 2011-04-05
ISBN : 9400710992
Language : En, Es, Fr & De

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Book Description :

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Report of the Activities

Report of the Activities Book
Author : United States. Congress. Joint Committee on Defense Production
Publisher : Unknown
Release : 1962
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Report of the Activities book written by United States. Congress. Joint Committee on Defense Production, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Industry Studies

Food Industry Studies Book
Author : United Nations Industrial Development Organization
Publisher : Unknown
Release : 1969
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Industry Studies book written by United Nations Industrial Development Organization, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Factory Design

Handbook of Food Factory Design Book
Author : Christopher G. J. Baker
Publisher : Springer Science & Business Media
Release : 2013-08-27
ISBN : 1461474507
Language : En, Es, Fr & De

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Book Description :

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Environment and Food

Environment and Food Book
Author : Colin Sage
Publisher : Routledge
Release : 2011-07-07
ISBN : 1134229011
Language : En, Es, Fr & De

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Book Description :

This timely book provides a thorough introduction to the inter-relationship of food and the environment. Its primary purpose is to bring to our attention the multiplicity of linkages and interconnections between what we eat and how this impacts on the earth’s resources. Having a better idea of the consequences of our food choices might encourage us to develop more sustainable practices of production and consumption in the decades ahead. Although human societies have, over time, brought under control a large proportion of the earth’s resources for the purpose of food production, we remain subject to the effective functioning of global ecosystem services. The author highlights the vital importance of these services and explains why we should be concerned about the depletion of freshwater resources, soil fertility decline and loss of biological diversity. The book also tackles some of the enormous challenges of our era: climate change – to which the agri-food system is both a major contributor and a vulnerable sector – and the prospect of significantly higher energy prices, arising from the peaking of oil and gas supplies which will reveal how dependent the food system has become upon cheap fossil fuels. Such challenges are likely to have significant implications for the long-term functioning of global supply chains and raise profound questions regarding the nutritional security of the world’s population. Taken together the book argues that a re-examination of the assumptions and practices underpinning the contemporary food system is urgently required. Environment and Food is a highly original, inter-disciplinary and accessible text that will be of interest to students and the wider public genuinely interested in and concerned by the state of the world’s food provisioning system. It is richly illustrated with figures and makes extensive use of boxes to highlight relevant examples.

The Chemical Physics of Food

The Chemical Physics of Food Book
Author : Peter Belton
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 1405181524
Language : En, Es, Fr & De

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Book Description :

This important book covers the main types of materials that foodscientists have to deal with. Special attention is given to starchand gluten as being of particular importance in food science andnot typical of general classes of substance. The book approachesthe subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must formthe basis for any discussion, qualitative or quantitative, aboutthe behaviour of the systems involved, the book thus differs fromothers currently available. The editor, Peter Belton, currentlyPresident of the Institute of Food Science and Technology has drawntogether an impressive list of international contributors,providing a book which is essential to all those involved in workon the structure of foods

Handbook of Food Process Design 2 Volume Set

Handbook of Food Process Design  2 Volume Set Book
Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Release : 2012-02-27
ISBN : 1444398253
Language : En, Es, Fr & De

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Book Description :

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.