Unit Operations For The Food Industries

Author: WA Gould
Publisher: Woodhead Publishing
ISBN: 1845696174
Size: 35.96 MB
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Unit Operations For The Food Industries from the Author: WA Gould. This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. “The changes in unit operations have produced a switch from hand labor to automation , states Gould. This food processing plant operations book, written in terms the nonprofessional plant worker will understand, is a “must reference for all food processors, food technologists, food executives, sales individuals, students etc. as well as a valuable addition to your technical reference library. Also included are 99 figures, and 8 tables and charts used throughout the book. A must reference for all food processors, food technologists, food executives and sales individuals.

Unit Operations In Food Processing

Author: R. L. Earle
Publisher: Elsevier
ISBN: 1483293106
Size: 75.31 MB
Format: PDF, Kindle
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Unit Operations In Food Processing from the Author: R. L. Earle. 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

Unit Operations In Food Engineering

Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1420012622
Size: 15.22 MB
Format: PDF, Kindle
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Unit Operations In Food Engineering from the Author: Albert Ibarz. 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, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Food Process Design

Author: Zacharias B. Maroulis
Publisher: CRC Press
ISBN: 9780203912010
Size: 70.24 MB
Format: PDF
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Food Process Design from the Author: Zacharias B. Maroulis. This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and equipment. Food Process Design discusses the integration and economic profitability of the entire food processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. The book offers detailed numerical examples for major food processes including heating, cooling, freezing, and more.

Food Science

Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 9780834212657
Size: 36.76 MB
Format: PDF, ePub, Docs
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Food Science from the Author: Norman N. Potter. Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Introduction To Food Process Engineering

Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1482219662
Size: 20.93 MB
Format: PDF
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Introduction To Food Process Engineering from the Author: Albert Ibarz. Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Experiments In Unit Operations And Processing Of Foods

Author: Maria Margarida Cortez Vieira
Publisher: Springer Science & Business Media
ISBN: 9780387686424
Size: 11.54 MB
Format: PDF, Kindle
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Experiments In Unit Operations And Processing Of Foods from the Author: Maria Margarida Cortez Vieira. In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Experiments In Unit Operations And Processing Of Foods

Author: Maria Margarida Cortez Vieira
Publisher: Springer Science & Business Media
ISBN: 9780387686424
Size: 15.68 MB
Format: PDF, ePub, Mobi
View: 1712
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Experiments In Unit Operations And Processing Of Foods from the Author: Maria Margarida Cortez Vieira. In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Quantitative Microbiology In Food Processing

Author: Anderson de Souza Sant'Ana
Publisher: John Wiley & Sons
ISBN: 1118756428
Size: 76.92 MB
Format: PDF, Docs
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Quantitative Microbiology In Food Processing from the Author: Anderson de Souza Sant'Ana. Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Quantitative Microbiology In Food Processing

Author: Anderson de Souza Sant'Ana
Publisher: John Wiley & Sons
ISBN: 1118823052
Size: 69.53 MB
Format: PDF, Mobi
View: 2047
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Quantitative Microbiology In Food Processing from the Author: Anderson de Souza Sant'Ana. Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.