Download or read book Herramientas de c lculo en ingenier a de alimentos written by Programa CYTED. and published by . This book was released on 1995 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Herramientas de c lculo para la ingenier a de alimentos written by Pedro Fito Maupoey and published by . This book was released on 2000 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Herramientas de c lculo para la ingenier a de alimentos written by CYTED (Organización). Subprograma XI Tratamiento y Conservacion de Alimentos and published by . This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Herramientas de c lculo en ingenier a de alimentos written by Antonio Mulet and published by . This book was released on 1995 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Herramientas de c lculo en ingenier a de alimentos V written by Antonio Mulet Pons and published by . This book was released on 1999 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Herramientas de c lculo en ingenier a de alimentos III written by Antonio Mulet and published by . This book was released on 1997 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Anales del I Congreso ibero americano de ingenier a de alimentos written by E. Ortega and published by . This book was released on 1996 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Engineering Volume IV written by Gustavo V. Barbosa-Cánovas and published by EOLSS Publications. This book was released on 2009-08-10 with total page 246 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 Ingenier a de alimentos Nuevas fronteras en el Siglo XXI written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Engineering and Food for the 21st Century written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2002-03-25 with total page 1100 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Advances in Bioprocess Engineering written by Enrique Galindo and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioprocess engineering has played a key role in biotechnology, contributing towards bringing the exciting new discoveries of molecular and cellular biology into the applied sphere, and in maintaining established processes, some centuries-old, efficient and essential for today's industry. Novel developments and new application areas of biotechnology, along with increasing constraints in costs, product quality, regulatory and environmental considerations, have placed the biochemical engineer at the forefront of new challenges. This second volume of Advances in Bioprocess Engineering reflects precisely the multidisciplinary nature of the field, where new and traditional areas of application are nurtured by a better understanding of fundamental phenomena and by the utilization of novel techniques and methodologies. The chapters in this book were written by the invited speakers to the 2nd International Symposium on Bioprocess Engineering, Mazatlan, Mexico, September 1997.
Download or read book Food Engineering Interfaces written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2010-12-25 with total page 700 pages. Available in PDF, EPUB and Kindle. Book excerpt: The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
Download or read book Operations in Food Refrigeration written by Rodolfo H. Mascheroni and published by CRC Press. This book was released on 2012-06-06 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.
Download or read book Fruit Manufacturing written by Jorge E. Lozano and published by Springer Science & Business Media. This book was released on 2006-11-28 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.
Download or read book C lculos y dise o en la ingenier a de los alimentos written by Alberto Ibarz Ribas and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Uno de los grandes desafíos de la Ingeniería de alimentos es el diseño y cálculo de las diferentes operaciones unitarias que conforman un determinado proceso de elaboración de productos alimenticios a partir de las materias primas agrícolas, ganaderas y/o pesqueras. Para calcular y/o diseñar adecuadamente cualquier proceso industrial es necesario conocer cómo funciona cada operación unitaria implicada y su modelo matemático. De este modo, se podrá modelizar el conjunto de los diferentes procesos mediante la interconexión de los modelos matemáticos de cada operación unitaria, lo que también permitirá obtener los parámetros óptimos de producción para cada proceso y para cada contexto específicos. Para poder asentar de forma adecuada los conocimientos teóricos de las diferentes operaciones unitarias es preciso disponer de ejemplos reales de diseño y cálculo de cada una de las unidades que c onstituyen cualquier proceso alimentario. Por ello, en el presente libro Cálculos y diseño en la ingeniería de los alimentos se presenta toda una colección de problemas reales resueltos con todo detalle, con el fin de llenar el hueco existente en Ingeniería de alimentos.
Download or read book C LCULOS Y DISE O EN LA INGENIER A DE LOS ALIMENTOS VOL III Transferencia de materia y simult nea de materia calor written by and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book C lculos y dise o en la ingenier a de los alimentos written by Albert Ibarz and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Uno de los grandes desafíos de la Ingeniería de alimentos es el diseño y cálculo de las diferentes operaciones unitarias que conforman un determinado proceso de elaboración de productos alimenticios a partir de las materias primas agrícolas, ganaderas y/o pesqueras. Para calcular y/o diseñar adecuadamente cualquier proceso industrial es necesario conocer cómo funciona cada operación unitaria implicada y su modelo matemático. De este modo, se podrá modelizar el conjunto de los diferentes procesos mediante la interconexión de los modelos matemáticos de cada operación unitaria, lo que también permitirá obtener los parámetros óptimos de producción para cada proceso y para cada contexto específicos. Para poder asentar de forma adecuada los conocimientos teóricos de las diferentes operaciones unitarias es preciso disponer de ejemplos reales de diseño y cálculo de cada una de las unidades que constituyen cualquier proceso alimentario. Por ello, en el presente libro Cálculos y diseño en la ingeniería de los alimentos se presenta toda una colección de problemas reales resueltos con todo detalle, con el fin de llenar el hueco existente en Ingeniería de alimentos, con el deseo de que con ello el lector llegue a comprender mejor cada operación unitaria, lo que sin duda llevará a mejores diseños y operaciones más eficientes en la Industria alimentaria.Dada la elevada cantidad de operaciones unitarias y el deseo de incluir el máximo número posible de cálculos y diseños, el total de las operaciones unitarias se ha dividido en tres volúmenes. En el volumen actual se presentan los temas que incluyen las operaciones unitarias de Transmisión de calor; las características más importantes de este volumen son:Presenta con detalle los cálculos y diseño de las operaciones unitarias basadas en la transmisión de calor.Proporciona información sobre cálculos en la transmisión de calor por conducción, convección y radiación.Se muestran cálculos para llevar a cabo tratamientos térmicos de alimentos envasados y tratamientos en continuo de fluidos.Se proporciona la metodología de cálculo de intercambiadores de calor y operaciones de refrigeración, congelación y evaporación.
