Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

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

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. - Provides information on a variety of food processing technologies - Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs - Presents a strong focus on the application of technologies in a variety of situations - Created by editors who have a background in both the industry and academia

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.

A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu

The Book Tries To Make The Reader Understand The Food Processing Operations Through A Comprehensive Numerical Problem.Understanding Of The Operations Becomes Deeper When The Reader Solves The Exersise Problems Given Under Each Of The Operations. Answer To Most Of The Numerical Problems Have Been Provided In The Book. The Proposed Book Is Unique As It Includes (I) Comprehensive Numerical Problem Based On Actual Data Taken During Food Processing Operations (Ii) Mathematical Modelling Of The Processing Operations (Iii) Solutions Of The Numerical Problem Based On Mathematical Models Developed (Iv) Exersise Problems And (V) Inclusion Of Matlab Program In The Book. The Program Will Help The Reader To Find Out The Value Of The Responces As Affected By Varying The Independent Variables To Different Levels.Most Of The Materials Havebeen Class Tested Through The Teaching Of The Subjects. E.G., Food Processing Operations, Transfer Processes In Food Materials And Food Process Modelling And Evaluation. Content Highlights : - Part-I : Mechanical Operations : Size Reduction And Practice Size Analysis# High Pressure Homoginization. # Flexible Packaging And Shelf Life Prediction# Modified Atmosphere Packaging And Storage. # Single Screw Extrusion. # Seperation Of Liquids In Disk Type Centrifugal Seperator. # Seperation And Convaying On Oscillating Tray Surface. # Solid MixingsPart-Ii : Thermal Operations : Comparing Saturated And Flue Gas As Heat Transfer Media. # Liquid Heating In Plate Heat Exchanger. # Liquid Heating In Helical Tube Heat Exchanger. # Air Heating In Extended Surface Heat Exchanger. # In-Bottle Serialization. # Fluid Bed Freezing. # Concentration In Raising Film Evaporator. # Concentration In Falling Film Multistage Mechanical Vapour Recompression Evaporator. # Concentration In Scraped Surface Evaporator. # Osmo-Concentration In Fruit Solid. # Differential And Flash Distillation. # Air-Recirculatory Tray Drying. # Vaccum Drying. # Spray Drying. # Freeze Drying. # Hot Air Puffing.Part-Iii : Experimentation And Optimization : Empirical Model Development# Sensory Evaluation Using Fuzzy Logic. # Index

Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage making The target audience for this book is vastly under-served with appropriate information and the abundant use of photographs, showing the various concepts described in the text, makes this book appealing to those required to understand their food process operations.