Fundamentals Of Food Engineering Second Edition

Author : RAO, D. G.
Publisher : PHI Learning Pvt. Ltd.
Page : 642 pages
File Size : 47,8 Mb
Release : 2023-08-15
Category : Technology & Engineering
ISBN : 9788196378943

Get Book

FUNDAMENTALS OF FOOD ENGINEERING, SECOND EDITION by RAO, D. G. Pdf

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. The book is divided into four parts. The first part begins with a brief introduction to food technology and its historical importance and development. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technologies involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations. The book caters to the needs of undergraduate and postgraduate students of food engineering and technology and food science and technology. KEY FEATURES • Provides numerous worked-out examples. • Explains the concepts without excessive mathematical expressions and derivations. • Covers all engineering principles that are needed for a successful operation of a food processing plant. • Includes an extensive set of review questions at the end of each chapter. NEW TO THE EDITION • Introduces a new chapter on fermentation highlighting its benefits and applications in food processing industry. • Incorporates a section on emulsification discussing machinery and equipment used in the process, challenges and its applications in food processing. • Revises numerical calculations for appropriateness. TARGET AUDIENCE • B.Tech. Food Engineering and Technology • B.Tech/M. Tech. Food Processing and Engineering • M.Tech. Food Engineering and Technology • B.Sc. Food Technology

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
Page : 615 pages
File Size : 43,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570523

Get Book

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 : R. Paul Singh,Dennis R. Heldman
Publisher : Gulf Professional Publishing
Page : 787 pages
File Size : 46,5 Mb
Release : 2001-06-29
Category : Technology & Engineering
ISBN : 9780080574493

Get Book

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 : Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong
Publisher : Springer
Page : 449 pages
File Size : 46,8 Mb
Release : 2018-10-09
Category : Technology & Engineering
ISBN : 9783319900988

Get Book

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 : Arjun Ghimire
Publisher : Lulu.com
Page : 224 pages
File Size : 42,5 Mb
Release : 2017-10-14
Category : Technology & Engineering
ISBN : 9781387294725

Get Book

Food Engineering Fundamentals by Arjun Ghimire Pdf

This book on "Food Engineering Fundamentals" covers the Unit operations part of Food Engineering subject of Bachelor of Food Technology, Tribhuvan University, Nepal. However, it can be used to serve as a text or as a reference book for students, professionals, and others engaged in agricultural science and food engineering, food science, and food technology. This book is also intended to be a step-by-step workbook that will help the students to practice solving food engineering problems.

Author : Romeo T. Toledo
Publisher : Springer Science & Business Media
Page : 570 pages
File Size : 48,5 Mb
Release : 2007-03-06
Category : Technology & Engineering
ISBN : 9780387292410

Get Book

Fundamentals of Food Process Engineering by Romeo T. Toledo 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 : J. K. Sahu
Publisher : Alpha Science International Limited
Page : 400 pages
File Size : 51,8 Mb
Release : 2015-03-24
Category : Technology & Engineering
ISBN : 1842657259

Get Book

Fundamentals of Food Process Engineering by J. K. Sahu Pdf

FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food biotechnology, and process and food engineering, who are interested in the various aspects of processing, packaging, storage, preservation, safety and quality control and measurement, and design of food and chemical plants and equipments. As the name indicates, the book describes the fundamental principles involved in process and food engineering and their major applications in the field of food and bioprocess engineering. Second objective behind preparing the book is to meet syllabus of the candidates or students in process and food engineering those are preparing themselves for ARS, NET, SRF, JRF, IFS, and GATE Examinations. The book has been prepared taking account the syllabus of the Agricultural Structure and Process Engineering for the UGand PG- students in the course Agricultural Engineering. The book deals with various physical, thermal, frictional, textural, and viscoelastic properties of food materials; various mechanical and thermal food processing operations; basis electrical engineering, instrumentation and process control systems in food processing operation; and food plant and equipment design. Problems of last couple of years of GATE and ARS are included in each chapter in the book in order to make easy of understanding the concepts of various principles and to make students/ candidates with the question pattern of various competitive examination held in Agricultural Engineering subject.

Author : D.G. RAO
Publisher : Unknown
Page : 0 pages
File Size : 54,8 Mb
Release : 2023
Category : Electronic
ISBN : 8196378920

Get Book

FUNDAMENTALS OF FOOD ENGINEERING. by D.G. RAO Pdf

Author : R. Paul Singh,Dennis R. Heldman,Ferruh Erdogdu
Publisher : Elsevier
Page : 936 pages
File Size : 46,7 Mb
Release : 2024-03-01
Category : Science
ISBN : 9780128231197

Get Book

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

Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology Quantitative examples describe the use of earth-friendly refrigerants in the cold chain Design procedures relevant to emerging electrotechnologies in food processing New content on resource sustainability for designing future food processing systems that support circular bioeconomy Description of quantitative approaches to food processing to assist practicing professionals in the food industry

Author : Stanley E. Charm
Publisher : Unknown
Page : 676 pages
File Size : 49,6 Mb
Release : 1978
Category : Business & Economics
ISBN : UOM:39015008417191

Get Book

The Fundamentals of Food Engineering by Stanley E. Charm Pdf

Abstract: An authoritative technical text for food engineersand technologists presents basic thermodynamic fundamentals relevant to food engineering, together with realistic problems pertaining to foods and their biochemistry. The text material illustrates and emphasizes the dependence of food engineering on mathematics, physics, physical chemistry, and food chemistry. Topics include: material and energy balances, heat transfer, thermal process evaluation methods, food freezing and thawing, evaporation, freeze drying, food deydration processes, distillation processes, extraction techniques, mass transfer fundamentals, biological reaction kinetics, strength of food materials andequipment, and filtration and centrifugation technology. (wz).

Author : Susanta Kumar Das,Madhusweta Das
Publisher : CRC Press
Page : 665 pages
File Size : 53,5 Mb
Release : 2019-03-08
Category : Technology & Engineering
ISBN : 9780429602825

Get Book

Fundamentals and Operations in Food Process Engineering by Susanta Kumar Das,Madhusweta Das Pdf

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.

Author : R. T. Toledo
Publisher : Springer
Page : 602 pages
File Size : 52,8 Mb
Release : 2012-05-18
Category : Technology & Engineering
ISBN : 1461570573

Get Book

Fundamentals of Food Process Engineering by R. T. Toledo Pdf

Ten years after the publication of the first edition of Flllldmntntais 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 : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 612 pages
File Size : 40,7 Mb
Release : 2014-12-02
Category : Technology & Engineering
ISBN : 9781482261691

Get Book

Food Engineering Handbook by Theodoros Varzakas,Constantina Tzia Pdf

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: 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, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Author : P. G. Smith
Publisher : Springer Science & Business Media
Page : 514 pages
File Size : 46,7 Mb
Release : 2011-02-11
Category : Technology & Engineering
ISBN : 9781441976628

Get Book

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 : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 498 pages
File Size : 41,6 Mb
Release : 2021-06-22
Category : Technology & Engineering
ISBN : 9780128184745

Get Book

Engineering Principles of Unit Operations in Food Processing by Seid Mahdi Jafari Pdf

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint