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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
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.
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
Processing Foods by Fernanda A. R. Oliveira,Jorge C. Oliveira Pdf
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,Jose Manuel Lorenzo,Paulo Eduardo Sichetti Munekata︎ Pdf
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa
Modeling Food Processing Operations by Serafim Bakalis,Kai Knoerzer,Peter J Fryer Pdf
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. Comprehensively reviews the various applications of modeling in conventional food processing Examines the modeling of multiphase unit operations and various food processes involving heating and cooling Analyzes the models used to optimize food distribution
Optimization in Chemical Engineering by Suman Dutta Pdf
Optimization is used to determine the most appropriate value of variables under given conditions. The primary focus of using optimisation techniques is to measure the maximum or minimum value of a function depending on the circumstances. This book discusses problem formulation and problem solving with the help of algorithms such as secant method, quasi-Newton method, linear programming and dynamic programming. It also explains important chemical processes such as fluid flow systems, heat exchangers, chemical reactors and distillation systems using solved examples. The book begins by explaining the fundamental concepts followed by an elucidation of various modern techniques including trust-region methods, Levenberg–Marquardt algorithms, stochastic optimization, simulated annealing and statistical optimization. It studies the multi-objective optimization technique and its applications in chemical engineering and also discusses the theory and applications of various optimization software tools including LINGO, MATLAB, MINITAB and GAMS.
Food Engineering Innovations Across the Food Supply Chain by Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow Pdf
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
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.
A Rigorous Mathematical Approach To Identifying A Set Of Design Alternatives And Selecting The Best Candidate From Within That Set, Engineering Optimization Was Developed As A Means Of Helping Engineers To Design Systems That Are Both More Efficient And Less Expensive And To Develop New Ways Of Improving The Performance Of Existing Systems.Thanks To The Breathtaking Growth In Computer Technology That Has Occurred Over The Past Decade, Optimization Techniques Can Now Be Used To Find Creative Solutions To Larger, More Complex Problems Than Ever Before. As A Consequence, Optimization Is Now Viewed As An Indispensable Tool Of The Trade For Engineers Working In Many Different Industries, Especially The Aerospace, Automotive, Chemical, Electrical, And Manufacturing Industries.In Engineering Optimization, Professor Singiresu S. Rao Provides An Application-Oriented Presentation Of The Full Array Of Classical And Newly Developed Optimization Techniques Now Being Used By Engineers In A Wide Range Of Industries. Essential Proofs And Explanations Of The Various Techniques Are Given In A Straightforward, User-Friendly Manner, And Each Method Is Copiously Illustrated With Real-World Examples That Demonstrate How To Maximize Desired Benefits While Minimizing Negative Aspects Of Project Design.Comprehensive, Authoritative, Up-To-Date, Engineering Optimization Provides In-Depth Coverage Of Linear And Nonlinear Programming, Dynamic Programming, Integer Programming, And Stochastic Programming Techniques As Well As Several Breakthrough Methods, Including Genetic Algorithms, Simulated Annealing, And Neural Network-Based And Fuzzy Optimization Techniques.Designed To Function Equally Well As Either A Professional Reference Or A Graduate-Level Text, Engineering Optimization Features Many Solved Problems Taken From Several Engineering Fields, As Well As Review Questions, Important Figures, And Helpful References.Engineering Optimization Is A Valuable Working Resource For Engineers Employed In Practically All Technological Industries. It Is Also A Superior Didactic Tool For Graduate Students Of Mechanical, Civil, Electrical, Chemical And Aerospace Engineering.
Food Texture Design and Optimization by Yadunandan Lal Dar,Joseph M. Light Pdf
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
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 Interfaces by José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas Pdf
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
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
