Fundamentals Of Food Process Engineering
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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 |
: Romeo T. Toledo |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 636 |
Release |
: 1999 |
ISBN-10 |
: 083421315X |
ISBN-13 |
: 9780834213159 |
Rating |
: 4/5 (5X Downloads) |
Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo
Originally published: New York: Van Nostrand Reinhold, c1991.
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 |
: 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 |
: Romeo T. Toledo |
Publisher |
: Springer |
Total Pages |
: 463 |
Release |
: 2018-10-09 |
ISBN-10 |
: 9783319900988 |
ISBN-13 |
: 3319900986 |
Rating |
: 4/5 (88 Downloads) |
Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo
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 |
: Romeo T. Toledo |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 570 |
Release |
: 2007-03-06 |
ISBN-10 |
: 9780387292410 |
ISBN-13 |
: 0387292411 |
Rating |
: 4/5 (10 Downloads) |
Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo
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 |
: George D. Saravacos |
Publisher |
: CRC Press |
Total Pages |
: 586 |
Release |
: 2011-02-22 |
ISBN-10 |
: 9781420083545 |
ISBN-13 |
: 1420083546 |
Rating |
: 4/5 (45 Downloads) |
Synopsis Food Process Engineering Operations by : George D. Saravacos
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
Author |
: Jatindra Kumar Sahu |
Publisher |
: CRC Press |
Total Pages |
: 720 |
Release |
: 2014-03-24 |
ISBN-10 |
: 9781439880715 |
ISBN-13 |
: 1439880719 |
Rating |
: 4/5 (15 Downloads) |
Synopsis Introduction to Advanced Food Process Engineering by : Jatindra Kumar Sahu
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Author |
: Stavros Yanniotis |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 302 |
Release |
: 2007-12-03 |
ISBN-10 |
: 9780387735146 |
ISBN-13 |
: 0387735143 |
Rating |
: 4/5 (46 Downloads) |
Synopsis Solving Problems in Food Engineering by : Stavros Yanniotis
This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.
Author |
: P. G. Smith |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 514 |
Release |
: 2011-02-11 |
ISBN-10 |
: 9781441976628 |
ISBN-13 |
: 1441976620 |
Rating |
: 4/5 (28 Downloads) |
Synopsis Introduction to Food Process Engineering by : P. G. Smith
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.