Engineering Principles of Unit Operations in Food Processing

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

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  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Pages : 498 pages
  • ISBN : 0128184744
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKEngineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 22 June 2021
GET THIS BOOKEngineering Principles of Unit Operations in Food Processing

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

Unit Operations in Food Processing

Unit Operations in Food Processing
  • Author : R. L. Earle
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKUnit Operations in Food Processing

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,

Unit Operations in Food Engineering

Unit Operations in Food Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release : 29 October 2002
GET THIS BOOKUnit Operations in Food Engineering

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

Food Process Engineering and Technology

Food Process Engineering and Technology
  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release : 13 February 2018
GET THIS BOOKFood Process Engineering and Technology

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

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering
  • Author : Susanta Kumar Das,Madhusweta Das
  • Publisher : CRC Press
  • Release : 08 March 2019
GET THIS BOOKFundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and

Food Processing

Food Processing
  • Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
  • Publisher : John Wiley & Sons
  • Release : 03 April 2014
GET THIS BOOKFood Processing

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:

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Ultrasound: Advances in Food Processing and Preservation

Ultrasound: Advances in Food Processing and Preservation
  • Author : Daniela Bermudez-Aguirre
  • Publisher : Academic Press
  • Release : 11 August 2017
GET THIS BOOKUltrasound: Advances in Food Processing and Preservation

Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit

Food Mixing

Food Mixing
  • Author : P. J. Cullen
  • Publisher : John Wiley & Sons
  • Release : 21 July 2009
GET THIS BOOKFood Mixing

The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 28 July 2009
GET THIS BOOKFood Processing Technology

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

Principles of Food Processing

Principles of Food Processing
  • Author : Richard W Hartel,Dennis R. Heldman
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKPrinciples of Food Processing

The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha

Handbook of Food Processing, Two Volume Set

Handbook of Food Processing, Two Volume Set
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 04 November 2015
GET THIS BOOKHandbook of Food Processing, Two Volume Set

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Novel Food Processing Technologies

Novel Food Processing Technologies
  • Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
  • Publisher : CRC Press
  • Release : 30 November 2004
GET THIS BOOKNovel Food Processing Technologies

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Handbook of Farm, Dairy and Food Machinery Engineering

Handbook of Farm, Dairy and Food Machinery Engineering
  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release : 15 June 2019
GET THIS BOOKHandbook of Farm, Dairy and Food Machinery Engineering

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications