Author : Anonim
Publisher : Unknown
Page : 848 pages
File Size : 50,5 Mb
Release : 1998
Category : Electronic journals
ISBN : UOM:39015048209962
Chilton's Food Engineering
Anonim
Chilton S Food Engineering
Chilton S Food Engineering 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 Chilton S Food Engineering book. This book definitely worth reading, it is an incredibly well-written.
Chilton's Food Engineering
Anonim
Author : Anonim
Publisher : Unknown
Page : 640 pages
File Size : 53,6 Mb
Release : 1996-07
Category : Food industry and trade
ISBN : UOM:39015036265893
Chilton's Food Engineering by Anonim Pdf
Food Engineering - Volume IV
Gustavo V. Barbosa-Cánovas
Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 246 pages
File Size : 40,7 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839476
Food Engineering - Volume IV by Gustavo V. Barbosa-Cánovas Pdf
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
The Cambridge World History of Food
Kenneth F. Kiple,Kriemhild Coneè Ornelas
Author : Kenneth F. Kiple,Kriemhild Coneè Ornelas
Publisher : Cambridge University Press
Page : 1068 pages
File Size : 42,9 Mb
Release : 2000
Category : Food
ISBN : 0521402158
The Cambridge World History of Food by Kenneth F. Kiple,Kriemhild Coneè Ornelas Pdf
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Green Technologies in Food Production and Processing
Joyce I. Boye,Yves Arcand
Author : Joyce I. Boye,Yves Arcand
Publisher : Springer Science & Business Media
Page : 684 pages
File Size : 49,6 Mb
Release : 2012-01-10
Category : Business & Economics
ISBN : 9781461415862
Green Technologies in Food Production and Processing by Joyce I. Boye,Yves Arcand Pdf
Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.
Handbook of Food Science, Technology, and Engineering
Yiu H. Hui
Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 53,8 Mb
Release : 2006
Category : Business & Economics
ISBN : 9781574445527
Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf
Unit Operations in Food Engineering
Albert Ibarz,Gustavo V. Barbosa-Canovas
Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
Publisher : CRC Press
Page : 902 pages
File Size : 47,6 Mb
Release : 2002-10-29
Category : Science
ISBN : 9781420012620
Unit Operations in Food Engineering by Albert Ibarz,Gustavo V. Barbosa-Canovas Pdf
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, in
Food Engineering
Matcel Loncin
Author : Matcel Loncin
Publisher : Elsevier
Page : 514 pages
File Size : 49,9 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323147484
Food Engineering by Matcel Loncin Pdf
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Handbook of Food Engineering Practice
Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
Author : Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
Publisher : CRC Press
Page : 732 pages
File Size : 55,8 Mb
Release : 1997-07-23
Category : Technology & Engineering
ISBN : 1420049070
Handbook of Food Engineering Practice by Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh Pdf
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Food Engineering
Anonim
Author : Anonim
Publisher : Unknown
Page : 908 pages
File Size : 41,7 Mb
Release : 1974
Category : Food industry and trade
ISBN : UOM:39015021068518
Food Engineering by Anonim Pdf
Handbook of Food Processing Equipment
George Saravacos,Athanasios E. Kostaropoulos
Author : George Saravacos,Athanasios E. Kostaropoulos
Publisher : Springer
Page : 775 pages
File Size : 42,9 Mb
Release : 2015-12-29
Category : Technology & Engineering
ISBN : 9783319250205
Handbook of Food Processing Equipment by George Saravacos,Athanasios E. Kostaropoulos Pdf
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Current Serials Received
British Library. Document Supply Centre
Author : British Library. Document Supply Centre
Publisher : Unknown
Page : 536 pages
File Size : 54,8 Mb
Release : 1999
Category : Periodicals
ISBN : UOM:39015046780899
Current Serials Received by British Library. Document Supply Centre Pdf
Handbook of Food Engineering
Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publisher : CRC Press
Page : 1310 pages
File Size : 42,6 Mb
Release : 2018-12-19
Category : Science
ISBN : 9780429831560
Handbook of Food Engineering by Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov Pdf
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Extraction Optimization in Food Engineering
Constantina Tzia,George Liadakis
Author : Constantina Tzia,George Liadakis
Publisher : CRC Press
Page : 456 pages
File Size : 49,8 Mb
Release : 2003-07-21
Category : Technology & Engineering
ISBN : 9780824756185
Extraction Optimization in Food Engineering by Constantina Tzia,George Liadakis Pdf
The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production.
Statistical Reference Index
Anonim
Author : Anonim
Publisher : Unknown
Page : 1016 pages
File Size : 54,9 Mb
Release : 1985
Category : Statistics
ISBN : UOM:39015050671745