Download Full eBooks in PDF
Agglomeration Processes In Food Manufacture 1972 Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Agglomeration Processes In Food Manufacture 1972 book. This book definitely worth reading, it is an incredibly well-written.
Author : Nicholas Pintauro
Publisher : William Andrew
Page : 270 pages
File Size : 40,7 Mb
Release : 1972
Category : Agglomeration
ISBN : 0815504268
Author : N. Pintauro
Publisher : Unknown
Page : 128 pages
File Size : 45,8 Mb
Release : 1989
Category : Electronic
ISBN : OCLC:761277218
Author : Nicholas Pintauro
Publisher : William Andrew
Page : 270 pages
File Size : 49,5 Mb
Release : 1972
Category : Agglomeration
ISBN : 0815504268
Author : Enrique Ortega-Rivas,Pablo Juliano,Hong Yan
Publisher : Springer Science & Business Media
Page : 372 pages
File Size : 53,5 Mb
Release : 2006-04-04
Category : Technology & Engineering
ISBN : 9780387276137
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Author : Norman N. Potter
Publisher : Springer Science & Business Media
Page : 749 pages
File Size : 54,5 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9789401572620
Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Author : Richard E. Wallace
Publisher : Unknown
Page : 250 pages
File Size : 45,7 Mb
Release : 1978
Category : Food
ISBN : OSU:32435016404402
Author : Charles Onwulata
Publisher : CRC Press
Page : 528 pages
File Size : 55,8 Mb
Release : 2005-05-26
Category : Technology & Engineering
ISBN : 9781420028300
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.
Author : Anonim
Publisher : Unknown
Page : 1302 pages
File Size : 43,7 Mb
Release : 1972
Category : Agriculture
ISBN : UIUC:30112102097927
Author : C. E. Capes
Publisher : Elsevier
Page : 204 pages
File Size : 51,5 Mb
Release : 2013-10-22
Category : Science
ISBN : 9781483275079
Handbook of Powder Technology, Volume 1: Particle Size Enlargement is the first of a series which will together form a Handbook of Powder Technology, primarily intended for engineers and scientists working in industry. The scope of the Handbook can be defined as being concerned with that part of chemical engineering which deals with processes involving the handling and treatment of material in solid particulate form. This book deals with methods used to create larger entities from fine particles so that the bulk properties of particulates can be improved. These so-called ""size enlargement"" methods evidently concern a broad spectrum of technical disciplines and industries ranging from the relatively small scale requirements of pharmaceutical manufacturers through the tonnage requirements of the fertilizer and minerals processing industries. A primary objective in preparing this book was to present a generalized account of the many size enlargement techniques scattered throughout these diverse industries, with emphasis on similarities and unifying characteristics whenever possible. The book devotes one chapter to each of the principal methods used to bring particles together into agglomerates: agitation methods— tumbling agglomeration, agitation methods—mixer agglomeration, pressure methods, thermal methods, spray and dispersion methods, and agglomeration from liquids.
Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
Page : 728 pages
File Size : 55,8 Mb
Release : 2010-11-29
Category : Technology & Engineering
ISBN : 9781444396195
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engineering. The large diversity of both raw materials and end products in the confectionery industry makes it beneficial to approach the subject in this way. The industry deals with a variety of vegetable based raw materials as well as milk products, eggs, gelatin, and other animal-based raw materials. A study of confectionery and chocolate engineering must therefore examine the physical and chemical, as well as the biochemical and microbiological properties of the processed materials. By characterizing the unit operations of confectionery manufacture the author, who has over 40 years’ experience in confectionery manufacture, aims to open up new possibilities for improvement relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials. The book is aimed at food engineers, scientists, technologists in research and industry, as well as graduate students on relevant food and chemical engineering-related courses.
Author : Marshall Sittig
Publisher : William Andrew
Page : 370 pages
File Size : 55,7 Mb
Release : 1972
Category : Acrylic fibers
ISBN : CORNELL:31924001372725
Author : Anonim
Publisher : Unknown
Page : 536 pages
File Size : 46,7 Mb
Release : 1972
Category : Electronic
ISBN : UIUC:30112008515980
Author : Anonim
Publisher : Unknown
Page : 2008 pages
File Size : 41,7 Mb
Release : 1973
Category : American literature
ISBN : STANFORD:36105124489142
Author : Sidney Gutcho
Publisher : William Andrew
Page : 248 pages
File Size : 51,8 Mb
Release : 1973
Category : Cooking
ISBN : STANFORD:36105031779353
Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 47,5 Mb
Release : 2014-09-26
Category : Technology & Engineering
ISBN : 9781118406304
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
