Download or read book Extrusion Cooking written by Girish M. Ganjyal and published by Elsevier. This book was released on 2020-07-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. - Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking - Presents both the fundamental and applied aspects of extrusion processing - Details the extrusion of whole-grain, high-fiber, and high-protein foods - Covers both expanded and texturized products - Outlines extrusion processing of different ingredients - Addresses new technologies that have expanded the extruder capabilities - Analyzes new developments in the area of modeling of extrusion processing

Download or read book Food Engineering Volume I written by Gustavo V. Barbosa-Cánovas and published by EOLSS Publications. This book was released on 2009-08-10 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Download or read book The Science and Engineering of Granulation Processes written by Jim Litster and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book had its origins in a meeting between two (relatively) young particle technology researchers on Rehobeth Beach in Delaware in 1992 near the holiday house of Reg Davies (then Director of the Particle Science and Technology Research Center in Dupont). As we played in the sand, we shared an excitement for developments in particle technology, especially particle characterization, that would lead operations such as granulation to be placed on a sound scientific and engineering footing. The immediate outcome from this interaction was the development of new industry short courses in granulation and related topics which we taught together both in Australia and North America. This book follows closely the structure and approaches developed in these courses, particularly the emphasis on particle design in granulation, where the impact of both formulation properties and process variables on product attributes needs to be understood and quantified. The book has been a long time in the making. We have been actively preparing the book for at least five years. Although the chapters have relatively good bibliographies, this book is not a review of the field. Rather it is an attempt by the authors to present a comprehensive engineering approach to granulator design, scale up and operation. It is exciting for us to see the explosion of research interest around the world in this area in the last five to seven years. Some of the most recent work will have to find its way into the second edition.

Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Download or read book Food Powders written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2006-04-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Download or read book Production Handling and Characterization of Particulate Materials written by Henk G. Merkus and published by Springer. This book was released on 2015-11-26 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume presents most techniques and methods that have been developed by material scientists, chemists, chemical engineers and physicists for the commercial production of particulate materials, ranging from the millimeter to the nanometer scale. The scope includes the physical and chemical background, experimental optimization of equipment and procedures, as well as an outlook on future methods. The books addresses issues of industrial importance such as specifications, control parameter(s), control strategy, process models, energy consumption and discusses the various techniques in relation to potential applications. In addition to the production processes, all major unit operations and characterization methods are described in this book. It differs from other books which are devoted to a single technique or a single material. Contributors to this book are acknowledged experts in their field. The aim of the book is to facilitate comparison of the different unit operations leading to optimum equipment choices for the production, handling and storage of particulate materials. An advantage of this approach is that unit operations that are common in one field of application are made accessible to other fields. The overall focus is on industrial application and the book includes some concrete examples. The book is an essential resource for students or researchers who work in collaboration with manufacturing industries or who are planning to make the switch from academia to industry.

Download or read book Fundamentals and Operations in Food Process Engineering written by Susanta Kumar Das and published by CRC Press. This book was released on 2019-03-08 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food Processing Technology written by P.J. Fellows and published by Woodhead Publishing. This book was released on 2016-10-04 with total page 1154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. - Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics - Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Download or read book Transport Properties of Foods written by George D. Saravacos and published by CRC Press. This book was released on 2001-06-04 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.

Download or read book Gravity Flow of Bulk Solids written by Andrew W. Jenike and published by . This book was released on 1961 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fluoropolymer Applications in the Chemical Processing Industries written by Sina Ebnesajjad and published by William Andrew. This book was released on 2017-10-30 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluoropolymer Applications in Chemical Processing Industries: The Definitive User's Guide and Handbook, Second Edition, contains the most extensive collection of data and information on fluoropolymer applications in chemical processing industries. Because of their superior properties, fluoropolymers have been rapidly replacing metal alloys for corrosion inhibition in chemical processing equipment. This book is a complete compendium of information about fluoropolymer lining materials and structural piping and tubing. Fluoropolymer surfaces preserve purity of processing streams in the chemical processing, plastics, food, pharmaceutical, semiconductor, and pulp and paper industries. Updated to reflect major changes since 2004, this book contains practical, problem-solving tools for professionals in those industries. Equipment manufacturers, plant operators, and product design and manufacturing engineers all will benefit from the in-depth knowledge provided. This new edition includes new fluoropolymer grades and new examples of the fluoropolymer role in preventing corrosion. New fabrication techniques have been added, and additional emphasis has been placed on adhesion and welding techniques. New sections have been added on inspection of new linings, and in-service inspection – including inspection frequency, acceptance criteria, fitness for service evaluation, and reparability. - Includes extensive guidelines for the selection of fluoropolymers for corrosion control - Features a detailed 'how-to' on processes that convert fluoropolymers into shapes and parts - Discusses fabrication techniques to finish the fluoropolymer components before exposure to harsh chemical environments - Includes laboratory techniques to determine the cause of part failure, and a modeling methodology to predict and analyze failure of fluoropolymer parts

Download or read book Encyclopedia of Life Support Systems written by Gustavo V. Barbosa-Cánovas and published by UNESCO. This book was released on 2005 with total page 860 pages. Available in PDF, EPUB and Kindle. Book excerpt: With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Download or read book Advances in Food Extrusion Technology written by Medeni Maskan and published by CRC Press. This book was released on 2016-04-19 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

Download or read book Food Process Engineering written by Dennis R. Heldman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Download or read book The Science and Engineering of Granulation Processes written by Jim Litster and published by Springer Science & Business Media. This book was released on 2004-03-31 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book had its origins in a meeting between two (relatively) young particle technology researchers on Rehobeth Beach in Delaware in 1992 near the holiday house of Reg Davies (then Director of the Particle Science and Technology Research Center in Dupont). As we played in the sand, we shared an excitement for developments in particle technology, especially particle characterization, that would lead operations such as granulation to be placed on a sound scientific and engineering footing. The immediate outcome from this interaction was the development of new industry short courses in granulation and related topics which we taught together both in Australia and North America. This book follows closely the structure and approaches developed in these courses, particularly the emphasis on particle design in granulation, where the impact of both formulation properties and process variables on product attributes needs to be understood and quantified. The book has been a long time in the making. We have been actively preparing the book for at least five years. Although the chapters have relatively good bibliographies, this book is not a review of the field. Rather it is an attempt by the authors to present a comprehensive engineering approach to granulator design, scale up and operation. It is exciting for us to see the explosion of research interest around the world in this area in the last five to seven years. Some of the most recent work will have to find its way into the second edition.

Download or read book Extrusion written by Harold F. Giles Jr and published by William Andrew. This book was released on 2013-09-21 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Extrusion is designed to aid operators, engineers, and managers in extrusion processing in quickly answering practical day-to-day questions. The first part of the book provides the fundamental principles, for operators and engineers, of polymeric materials extrusion processing in single and twin screw extruders. The next section covers advanced topics including troubleshooting, auxiliary equipment, and coextrusion for operators, engineers, and managers. The final part provides applications case studies in key areas for engineers such as compounding, blown film, extrusion blow molding, coating, foam, and reprocessing. This practical guide to extrusion brings together both equipment and materials processing aspects. It covers basic and advanced topics, for reference and training, in thermoplastics processing in the extruder. Detailed reference data are provided on such important operating conditions as temperatures, start-up procedures, shear rates, pressure drops, and safety. - A practical guide to the selection, design and optimization of extrusion processes and equipment - Designed to improve production efficiency and product quality - Focuses on practical fault analysis and troubleshooting techniques

Download or read book Food Processing written by Romina Alina Marc and published by BoD – Books on Demand. This book was released on 2020-05-06 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.