Food Process Engineering Principles and Data

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

Produk Detail:

  • Author : Michael J. Lewis
  • Publisher : Woodhead Publishing
  • Pages : 256 pages
  • ISBN : 9780128211823
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Process Engineering Principles and Data

Food Process Engineering Principles and Data

Food Process Engineering Principles and Data
  • Author : Michael J. Lewis
  • Publisher : Woodhead Publishing
  • Release : 15 May 2021
GET THIS BOOKFood Process Engineering Principles and Data

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

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

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:

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,

Food Processing

Food Processing
  • Author : Hosahalli S. Ramaswamy,Michele Marcotte
  • Publisher : CRC Press
  • Release : 23 August 2005
GET THIS BOOKFood Processing

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

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFundamentals of Food Process Engineering

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

Handbook of Food Process Design

Handbook of Food Process Design
  • Author : Shafiur Rahman,Jasim Ahmed
  • Publisher : John Wiley & Sons
  • Release : 21 May 2012
GET THIS BOOKHandbook of Food Process Design

"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

Food Process Engineering

Food Process Engineering
  • Author : Shri K. Sharma,Steven J. Mulvaney,Syed S. H. Rizvi
  • Publisher : Wiley-Interscience
  • Release : 04 November 1999
GET THIS BOOKFood Process Engineering

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

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith,Peter Geoffrey Smith
  • Publisher : Springer Science & Business Media
  • Release : 09 March 2021
GET THIS BOOKIntroduction to Food Process Engineering

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

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

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R. Paul Singh,Dennis R. Heldman
  • Publisher : Gulf Professional Publishing
  • Release : 29 June 2001
GET THIS BOOKIntroduction to Food Engineering

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 Processing

Food Processing
  • Author : J. Scott Smith,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKFood Processing

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers

Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
  • Author : H J Heinz
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKPrinciples and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release : 06 March 2007
GET THIS BOOKFundamentals of Food Process Engineering

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

Food Process Engineering

Food Process Engineering
  • Author : F. Xavier Malcata
  • Publisher : CRC Press
  • Release : 13 December 2020
GET THIS BOOKFood Process Engineering

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,