Food Engineering Volume I

Author : R. Paul Singh,Dennis R. Heldman
Publisher : Gulf Professional Publishing
Page : 787 pages
File Size : 46,9 Mb
Release : 2001-06-29
Category : Technology & Engineering
ISBN : 9780080574493

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Introduction to Food Engineering by R. Paul Singh,Dennis R. Heldman Pdf

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.

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 504 pages
File Size : 46,7 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839445

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Food Engineering - Volume I 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

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 334 pages
File Size : 46,5 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839452

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Food Engineering - Volume II 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

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 534 pages
File Size : 45,6 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839469

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Food Engineering - Volume III 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

Author : Umesh Hebbar,Shivendu Ranjan,Nandita Dasgupta,Raghvendra Kumar Mishra
Publisher : Springer Nature
Page : 389 pages
File Size : 44,7 Mb
Release : 2020-08-06
Category : Technology & Engineering
ISBN : 9783030445522

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Nano-food Engineering by Umesh Hebbar,Shivendu Ranjan,Nandita Dasgupta,Raghvendra Kumar Mishra Pdf

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

Author : R Paul Singh,R. Paul Singh,Dennis R. Heldman
Publisher : Academic Press
Page : 864 pages
File Size : 48,8 Mb
Release : 2008-10-15
Category : Technology & Engineering
ISBN : 0080919626

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Introduction to Food Engineering by R Paul Singh,R. Paul Singh,Dennis R. Heldman Pdf

This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 654 pages
File Size : 52,5 Mb
Release : 2014-11-24
Category : Technology & Engineering
ISBN : 9781482261684

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Food Engineering Handbook by Theodoros Varzakas,Constantina Tzia Pdf

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy

Author : Zeki Berk
Publisher : Academic Press
Page : 720 pages
File Size : 47,9 Mb
Release : 2013-06-08
Category : Technology & Engineering
ISBN : 9780124159860

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Food Process Engineering and Technology by Zeki Berk Pdf

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 45,8 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483293103

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Unit Operations in Food Processing by R. L. Earle Pdf

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

Author : Yiu H. Hui
Publisher : CRC Press
Page : 938 pages
File Size : 43,7 Mb
Release : 2006
Category : Food
ISBN : 9780849398490

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
Page : 615 pages
File Size : 54,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570523

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Fundamentals of Food Process Engineering by Romeo T. Toledo Pdf

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.

Author : Ferruh Erdogdu
Publisher : CRC Press
Page : 788 pages
File Size : 45,9 Mb
Release : 2008-12-09
Category : Science
ISBN : 9781420061420

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Optimization in Food Engineering by Ferruh Erdogdu Pdf

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati

Author : Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong
Publisher : Springer
Page : 449 pages
File Size : 48,5 Mb
Release : 2018-10-09
Category : Technology & Engineering
ISBN : 9783319900988

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Fundamentals of Food Process Engineering by Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong Pdf

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.

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 246 pages
File Size : 51,9 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839476

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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

Author : Kenneth J. Valentas,Enrique Rotstein,R. Paul Singh
Publisher : CRC Press
Page : 732 pages
File Size : 49,5 Mb
Release : 1997-07-23
Category : Technology & Engineering
ISBN : 1420049070

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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.