Unit Operations For The Food Industries

Author: WA Gould
Publisher: Woodhead Publishing
ISBN: 1845696174
Size: 42.90 MB
Format: PDF, Docs
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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: 35.97 MB
Format: PDF, Docs
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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

Food Process Design

Author: Zacharias B. Maroulis
Publisher: CRC Press
ISBN: 9780203912010
Size: 53.95 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.

Experiments In Unit Operations And Processing Of Foods

Author: Maria Margarida Cortez Vieira
Publisher: Springer Science & Business Media
ISBN: 9780387686424
Size: 45.13 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.

Quantitative Microbiology In Food Processing

Author: Anderson de Souza Sant'Ana
Publisher: John Wiley & Sons
ISBN: 1118823052
Size: 17.82 MB
Format: PDF, ePub, Mobi
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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.

Introduction To Food Engineering

Author: R. Paul Singh
Publisher: Gulf Professional Publishing
ISBN: 0080574491
Size: 51.55 MB
Format: PDF, Docs
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Introduction To Food Engineering from the Author: 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.

Handbook Of Food Products Manufacturing 2 Volume Set

Author: Nirmal Sinha
Publisher: John Wiley & Sons
ISBN: 0470113545
Size: 54.68 MB
Format: PDF, ePub, Mobi
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Handbook Of Food Products Manufacturing 2 Volume Set from the Author: Nirmal Sinha. The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Engineering And Food For The 21st Century

Author: Jorge Welti-Chanes
Publisher: CRC Press
ISBN: 1420010166
Size: 45.93 MB
Format: PDF, Kindle
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Engineering And Food For The 21st Century from the Author: Jorge Welti-Chanes. Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Food Bioconversion

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112069
Size: 47.39 MB
Format: PDF, Mobi
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Food Bioconversion from the Author: Alexandru Mihai Grumezescu. Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. Presents extraction techniques of biological properties to enhance food’s functionality, i.e. functional foods or nutraceuticals Provides detailed information on waste material recovery issues Compares different techniques to help advance research and develop new applications Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics Explores how bioconversion technologies are essential for research outcomes to increase high quality food production