Download or read book Food Engineering and Process Applications Transport phenomena written by M. Le Maguer and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Transport Phenomena in Food Processing written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Download or read book Food Process Engineering Operations written by George D. Saravacos and published by CRC Press. This book was released on 2011-04-11 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Engineering and Process Applications Transport phenomena written by M. Le Maguer and published by London : Elsevier Applied Science Publishers ; New York : Sole distributor in the U.S.A. and Canada Elsevier Science Publishing Company. This book was released on 1986 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Transport Phenomena of Foods and Biological Materials written by Vassilis Gekas and published by Routledge. This book was released on 2017-10-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.
Download or read book Food Process Engineering written by H.A. Leniger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Engineering Integrated Approaches written by Gustavo F. Gutiérrez-Lopez and published by Springer Science & Business Media. This book was released on 2008-02-29 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
Download or read book Transport Phenomena in Food Process Engineering written by Ashis Kumar Datta and published by . This book was released on 2010 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: PART I MOMENTUM TRANSFER 1. Equations of Continuity and Motion 2. Velocity Profiles of Fluid Flow 3. Non-Newtonian Liquid Flow 4. Compressible Fluid Flow 5. Fluid Flow through Porous Media PART II HEAT TRANSFER 6. Introduction 7. Forced Convection 8. Natural Convection 9. Boiling and Condensation 10. Heat Exchangers 11. Extended Surface Heat Exchangers - Fins 12. Thermal Radiation 13. Numerical Solutions to Steady State Heat Transfer 14. Analytical and Graphical Solutions to Transient Heat Transfer 15. Numerical Solutions to Transient Heat Transfer PART III MASS TRANSFER 16. Molecular Diffusion 17. Mass Transfer Coefficients APPENDICES A-I Measurement units in Standard International (SI) System A - 2 Properties of saturated steam and saturated water A - 3 Transport properties of saturated water and steam A - 4 Transport properties of dry air at standard atmospheric pressure A - 5 Specific heat capacities and thermal conductivities of foods A - 6 Radiation view factors REFERENCES INDEX.
Download or read book Focus on Food Engineering Research and Developments written by Vivian N. Pletney and published by Nova Publishers. This book was released on 2007 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; ;Biotechnological processes of food production; Choice and design of food packaging materials. Quality control of food production. This book deals with new and important food engineering research trends.
Download or read book Transport Phenomena in Food Processing First International Conference Proceedings written by Selcuk Guceri and published by CRC Press. This book was released on 1992-11-30 with total page 1618 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Unit Operations in Food Engineering written by Albert Ibarz and published by CRC Press. This book was released on 2002-10-29 with total page 902 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, in
Download or read book Essentials and Applications of Food Engineering written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2019-03-15 with total page 996 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Academic Press. This book was released on 2008-10-15 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
Download or read book FUNDAMENTALS OF FOOD ENGINEERING SECOND EDITION written by RAO, D. G. and published by PHI Learning Pvt. Ltd.. This book was released on 2023-08-15 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. The book is divided into four parts. The first part begins with a brief introduction to food technology and its historical importance and development. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technologies involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations. The book caters to the needs of undergraduate and postgraduate students of food engineering and technology and food science and technology. KEY FEATURES • Provides numerous worked-out examples. • Explains the concepts without excessive mathematical expressions and derivations. • Covers all engineering principles that are needed for a successful operation of a food processing plant. • Includes an extensive set of review questions at the end of each chapter. NEW TO THE EDITION • Introduces a new chapter on fermentation highlighting its benefits and applications in food processing industry. • Incorporates a section on emulsification discussing machinery and equipment used in the process, challenges and its applications in food processing. • Revises numerical calculations for appropriateness. TARGET AUDIENCE • B.Tech. Food Engineering and Technology • B.Tech/M. Tech. Food Processing and Engineering • M.Tech. Food Engineering and Technology • B.Sc. Food Technology
Download or read book Food Engineering and Process Applications written by M. Le Maguer and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Food Engineering written by Matcel Loncin and published by Elsevier. This book was released on 2012-12-02 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
