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

This illustrative reference presents a systematic approach to solving design problems by listing the needed equations, calculating degrees-of-freedom, developing calculation procedures to generate process specifications, and sizing equipment. Containing over thirty detailed examples of calculation procedures, the book tabulates numerous easy-to-follow calculation procedures as well as the relationships needed for sizing commonly used equipment. "Chemical Process Engineering" emphasizes the evaluation and selection of equipment by considering its mechanical design and encouraging the selection of standard-size equipment offered by manufacturers to lower costs.

With step-by-step methods of drug production and knowledge of major unit operations and key concepts of pharmaceutical engineering, this guide will help to improve communication among the varied professionals working in the pharmaceutical industry. Key features: REVISION OF A BESTSELLER - Updates include recent advances in the field to keep pharmac

This one-stop reference systematically covers key aspects in early drug development that are directly relevant to the discovery phase and are required for first-in-human studies. Its broad scope brings together critical knowledge from many disciplines, ranging from process technology to pharmacology to intellectual property issues. After introducing the overall early development workflow, the critical steps of early drug development are described in a sequential and enabling order: the availability of the drug substance and that of the drug product, the prediction of pharmacokinetics and -dynamics, as well as that of drug safety. The final section focuses on intellectual property aspects during early clinical development. The emphasis throughout is on recent case studies to exemplify salient points, resulting in an abundance of practice-oriented information that is usually not available from other sources. Aimed at medicinal chemists in industry as well as academia, this invaluable reference enables readers to understand and navigate the challenges in developing clinical candidate molecules that can be successfully used in phase one clinical trials.

This book resulted from many years of teaching engineering aspects of food tech nology at the Agricultural University ofWageningen, The Netherlands. In the course of those years the subject matter of teaching has been written down and placed at the student's disposal. The Dutch text has been reconsidered and revised several times. Eventually the question arose whether it would be advisable to transform and translate the text in order to transfer available knowledge and experience to others interested in the relatively new branch of food science that food process engineering is. This question has been answered in the affirmative. Up to now only a few books deal with food process engineering; some are rather superficial and evidently meant as introductory, other ones have in our opinion too much emphasis on chemical engineering and too little on food process engineering. We believe - and this will be elucidated at some length in the Introduction - that food process engineering is in many respects a very specific branch of engineering, allied to but certainly different from chemical engineering. We have always endeav oured to show similarities between various branches, stressing at the same time how ever the differences and explaining the why and wherefore of them. The present book illustrates this approach. It considers engineering, process en gineering and food process engineering as ranking in this order of rising importance.

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

A unique text providing comprehensive coverage of fundamental particle science, processing and technology. Including quantitative tools, real-world case studies and end-of-chapter problems, it is ideal for students in engineering and applied sciences, as well as for practitioners in a range of industries manufacturing particulate products.