Food Engineering Volume Ii

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 334 pages
File Size : 42,8 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 : 53,9 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 : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 246 pages
File Size : 40,8 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 : R Paul Singh,R. Paul Singh,Dennis R. Heldman
Publisher : Academic Press
Page : 864 pages
File Size : 48,9 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 : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 944 pages
File Size : 42,5 Mb
Release : 2014-12-12
Category : Technology & Engineering
ISBN : 9781466582279

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Food Engineering Handbook, Two Volume Set by Theodoros Varzakas,Constantina Tzia Pdf

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also 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 set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 504 pages
File Size : 54,8 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 : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 53,8 Mb
Release : 2006
Category : Business & Economics
ISBN : 9781574445527

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

Author : Zeki Berk
Publisher : Academic Press
Page : 720 pages
File Size : 42,5 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 : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 54,8 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781444330113

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Handbook of Food Process Design, 2 Volume Set by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Author : Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong
Publisher : Springer
Page : 449 pages
File Size : 52,7 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 : P. G. Smith
Publisher : Springer Science & Business Media
Page : 514 pages
File Size : 48,5 Mb
Release : 2011-02-11
Category : Technology & Engineering
ISBN : 9781441976628

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Introduction to Food Process Engineering by P. G. Smith Pdf

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 treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.

Author : Paul Singh
Publisher : Academic Press
Page : 321 pages
File Size : 45,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323138123

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Introduction to Food Engineering by Paul Singh Pdf

Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.

Author : Murlidhar Meghwal,Megh R. Goyal
Publisher : CRC Press
Page : 396 pages
File Size : 40,5 Mb
Release : 2016-11-18
Category : Technology & Engineering
ISBN : 9781315342023

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Food Engineering by Murlidhar Meghwal,Megh R. Goyal Pdf

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.

Author : Rees D .Rawlings
Publisher : EOLSS Publications
Page : 432 pages
File Size : 41,8 Mb
Release : 2009-12-05
Category : Technology & Engineering
ISBN : 9781848260337

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MATERIALS SCIENCE AND ENGINEERING -Volume II by Rees D .Rawlings Pdf

Materials Science and Engineering theme is a component of Encyclopedia of Physical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Materials Science and Engineering is concerned with the development and selection of the best possible material for a particular engineering task and the determination of the most effective method of producing the materials and the component. The Theme with contributions from distinguished experts in the field, discusses Materials Science and Engineering. In this theme the history of materials is traced and the concept of structure (atomic structure, microstructure and defect structure) and its relationship to properties developed. The theme is structured in five main topics: Materials Science and Engineering; Optimization of Materials Properties; Structural and Functional Materials; Materials Processing and Manufacturing Technologies; Detection of Defects and Assessment of Serviceability; Materials of the Future, which are then expanded into multiple subtopics, each as a chapter. These three 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.