Food Engineering Fundamentals
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Author |
: Arjun Ghimire |
Publisher |
: Lulu.com |
Total Pages |
: 224 |
Release |
: 2017-10-14 |
ISBN-10 |
: 9781387294725 |
ISBN-13 |
: 1387294725 |
Rating |
: 4/5 (25 Downloads) |
Synopsis Food Engineering Fundamentals by : Arjun Ghimire
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 |
Total Pages |
: 615 |
Release |
: 2012-12-06 |
ISBN-10 |
: 9781461570523 |
ISBN-13 |
: 1461570522 |
Rating |
: 4/5 (23 Downloads) |
Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo
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 |
: D.G. RAO |
Publisher |
: |
Total Pages |
: 0 |
Release |
: 2023 |
ISBN-10 |
: 8196378920 |
ISBN-13 |
: 9788196378929 |
Rating |
: 4/5 (20 Downloads) |
Synopsis FUNDAMENTALS OF FOOD ENGINEERING. by : D.G. RAO
Author |
: Theodoros Varzakas |
Publisher |
: CRC Press |
Total Pages |
: 596 |
Release |
: 2014-12-02 |
ISBN-10 |
: 9781482261707 |
ISBN-13 |
: 1482261707 |
Rating |
: 4/5 (07 Downloads) |
Synopsis Food Engineering Handbook by : Theodoros Varzakas
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
Author |
: R. Paul Singh |
Publisher |
: Gulf Professional Publishing |
Total Pages |
: 787 |
Release |
: 2001-06-29 |
ISBN-10 |
: 9780080574493 |
ISBN-13 |
: 0080574491 |
Rating |
: 4/5 (93 Downloads) |
Synopsis Introduction to Food Engineering by : R. Paul Singh
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 |
: Susanta Kumar Das |
Publisher |
: CRC Press |
Total Pages |
: 796 |
Release |
: 2019-03-08 |
ISBN-10 |
: 9780429602825 |
ISBN-13 |
: 0429602820 |
Rating |
: 4/5 (25 Downloads) |
Synopsis Fundamentals and Operations in Food Process Engineering by : Susanta Kumar Das
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 |
: Joseph Clair Batty |
Publisher |
: John Wiley & Sons |
Total Pages |
: 328 |
Release |
: 1983 |
ISBN-10 |
: UOM:39015006429388 |
ISBN-13 |
: |
Rating |
: 4/5 (88 Downloads) |
Synopsis Food Engineering Fundamentals by : Joseph Clair Batty
Dimensions, units, and Isaac Newon. Systems, models, and other basic notions. The behavior of pure and simple substances. mass flux, flow rates, and conservation. work, heat and energy. accounting for energy. A glimpse of entropy. Ideal gas mixtures and psychrometrics. Refrigeration. how fluids flow. Steady-state heat transfer. Transient heat transfer. evaporation techniques. Drying of food products.
Author |
: Seid Mahdi Jafari |
Publisher |
: Woodhead Publishing |
Total Pages |
: 498 |
Release |
: 2021-06-22 |
ISBN-10 |
: 9780128184745 |
ISBN-13 |
: 0128184744 |
Rating |
: 4/5 (45 Downloads) |
Synopsis Engineering Principles of Unit Operations in Food Processing by : Seid Mahdi Jafari
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
Author |
: Theodoros Varzakas |
Publisher |
: CRC Press |
Total Pages |
: 676 |
Release |
: 2014-11-24 |
ISBN-10 |
: 9781482261660 |
ISBN-13 |
: 1482261669 |
Rating |
: 4/5 (60 Downloads) |
Synopsis Food Engineering Handbook by : Theodoros Varzakas
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 dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Author |
: Stanley E. Charm |
Publisher |
: |
Total Pages |
: 676 |
Release |
: 1978 |
ISBN-10 |
: UOM:39015008417191 |
ISBN-13 |
: |
Rating |
: 4/5 (91 Downloads) |
Synopsis The Fundamentals of Food Engineering by : Stanley E. Charm
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).