Food Process Engineering Principles and Data

Food Process Engineering Principles and Data
Author: Michael J. Lewis
Publsiher: Woodhead Publishing
Total Pages: 256
Release: 2021-05-15
ISBN 10: 9780128211823
ISBN 13: 0128211822
Language: EN, FR, DE, ES & NL

Food Process Engineering Principles and Data Book Review:

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

Unit Operations in Food Processing

Unit Operations in Food Processing
Author: R. L. Earle
Publsiher: Elsevier
Total Pages: 216
Release: 2013-10-22
ISBN 10: 1483293106
ISBN 13: 9781483293103
Language: EN, FR, DE, ES & NL

Unit Operations in Food Processing Book Review:

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

Handbook of Food Process Design

Handbook of Food Process Design
Author: Shafiur Rahman,Jasim Ahmed
Publsiher: John Wiley & Sons
Total Pages: 1600
Release: 2012-05-21
ISBN 10: 144433011X
ISBN 13: 9781444330113
Language: EN, FR, DE, ES & NL

Handbook of Food Process Design Book Review:

"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
Author: George D. Saravacos,Zacharias B. Maroulis
Publsiher: CRC Press
Total Pages: 594
Release: 2011-04-11
ISBN 10: 1439877858
ISBN 13: 9781439877852
Language: EN, FR, DE, ES & NL

Food Process Engineering Operations Book Review:

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.

Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering
Author: José Miguel Aguilera,David W. Stanley
Publsiher: Springer Science & Business Media
Total Pages: 432
Release: 1999-09-30
ISBN 10: 9780834212565
ISBN 13: 0834212560
Language: EN, FR, DE, ES & NL

Microstructural Principles of Food Processing and Engineering Book Review:

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Introduction to Food Process Engineering

Introduction to Food Process Engineering
Author: P. G. Smith,Peter Geoffrey Smith
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2003
ISBN 10: 9780306473975
ISBN 13: 0306473976
Language: EN, FR, DE, ES & NL

Introduction to Food Process Engineering Book Review:

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
Author: Romeo T. Toledo
Publsiher: Springer Science & Business Media
Total Pages: 602
Release: 2012-12-06
ISBN 10: 1461570522
ISBN 13: 9781461570523
Language: EN, FR, DE, ES & NL

Fundamentals of Food Process Engineering Book Review:

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.

Food Process Engineering

Food Process Engineering
Author: F. Xavier Malcata
Publsiher: CRC Press
Total Pages: 556
Release: 2020-12-14
ISBN 10: 1000692884
ISBN 13: 9781000692884
Language: EN, FR, DE, ES & NL

Food Process Engineering Book Review:

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

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
ISBN 10: 0387292411
ISBN 13: 9780387292410
Language: EN, FR, DE, ES & NL

Fundamentals of Food Process Engineering Book Review:

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.

Food Processing

Food Processing
Author: Hosahalli S. Ramaswamy,Michele Marcotte
Publsiher: CRC Press
Total Pages: 440
Release: 2005-08-23
ISBN 10: 9780203485248
ISBN 13: 0203485246
Language: EN, FR, DE, ES & NL

Food Processing Book Review:

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

Unit Operations in Food Processing

Unit Operations in Food Processing
Author: R. L. Earle
Publsiher: Elsevier
Total Pages: 216
Release: 2013-10-22
ISBN 10: 1483293106
ISBN 13: 9781483293103
Language: EN, FR, DE, ES & NL

Unit Operations in Food Processing Book Review:

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 and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publsiher: Academic Press
Total Pages: 742
Release: 2018-02-13
ISBN 10: 0128120541
ISBN 13: 9780128120545
Language: EN, FR, DE, ES & NL

Food Process Engineering and Technology Book Review:

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Food Processing

Food Processing
Author: Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2014-04-03
ISBN 10: 1118846281
ISBN 13: 9781118846285
Language: EN, FR, DE, ES & NL

Food Processing Book Review:

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Introduction to Food Engineering

Introduction to Food Engineering
Author: R. Paul Singh,Dennis R. Heldman
Publsiher: Gulf Professional Publishing
Total Pages: 750
Release: 2001-06-29
ISBN 10: 0080574491
ISBN 13: 9780080574493
Language: EN, FR, DE, ES & NL

Introduction to Food Engineering Book Review:

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third 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. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Food Process Engineering

Food Process Engineering
Author: Shri K. Sharma,Steven J. Mulvaney,Syed S. H. Rizvi
Publsiher: Wiley-Interscience
Total Pages: 368
Release: 1999-11-04
ISBN 10: 9780471322412
ISBN 13: 0471322415
Language: EN, FR, DE, ES & NL

Food Process Engineering Book Review:

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 Processing Technology

Food Processing Technology
Author: P.J. Fellows
Publsiher: CRC Press
Total Pages: 928
Release: 2009-07-28
ISBN 10: 9781439808214
ISBN 13: 143980821X
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Review:

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing
Author: Hosahalli S. Ramaswamy,Michele Marcotte,Sudhir Sastry,Khalid Abdelrahim
Publsiher: CRC Press
Total Pages: 530
Release: 2014-02-14
ISBN 10: 1420071084
ISBN 13: 9781420071085
Language: EN, FR, DE, ES & NL

Ohmic Heating in Food Processing Book Review:

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues. The authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions.

Engineering Properties of Foods, Fourth Edition

Engineering Properties of Foods, Fourth Edition
Author: M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
Publsiher: CRC Press
Total Pages: 812
Release: 2014-04-22
ISBN 10: 1466556420
ISBN 13: 9781466556423
Language: EN, FR, DE, ES & NL

Engineering Properties of Foods, Fourth Edition Book Review:

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.

Transport Phenomena in Food Processing

Transport Phenomena in Food Processing
Author: Jorge Welti-Chanes,Jorge F. Velez-Ruiz
Publsiher: CRC Press
Total Pages: 568
Release: 2016-04-19
ISBN 10: 1420006266
ISBN 13: 9781420006261
Language: EN, FR, DE, ES & NL

Transport Phenomena in Food Processing Book Review:

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.

Introduction to Food Process Engineering

Introduction to Food Process Engineering
Author: P. G. Smith
Publsiher: Springer Science & Business Media
Total Pages: 510
Release: 2011-02-11
ISBN 10: 9781441976628
ISBN 13: 1441976620
Language: EN, FR, DE, ES & NL

Introduction to Food Process Engineering Book Review:

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.