Download or read book Unit Operations in Food Processing written by R. L. Earle and published by Elsevier. This book was released on 2013-10-22 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Drying of Solids written by Arun S. Mujumdar and published by . This book was released on 1986-10-02 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: International contributors give wide coverage of the latest developments in the theory and practice of the drying of solids. Drying is one of the most common and energy-intensive operations in industry, and the cost is determined by the desired level of product moisture and the unit operation of nonthermal dewatering--hence the commissioned article on a new dewatering technique. Articles are balanced between theory and applications and practicing engineers should find a wealth of useful information. Topics covered include drying theory and modelling, drying of granular solids, drying of sheets, drying of foodstuffs, drying of agricultural products, solar drying, and drying of slurries.

Download or read book Handbook of Industrial Drying written by Arun S. Mujumdar and published by CRC Press. This book was released on 2006-11-08 with total page 1310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog

Download or read book Transport Phenomena and Drying of Solids and Particulate Materials written by J.M.P.Q. Delgado and published by Springer. This book was released on 2014-06-20 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this book, Transport Phenomena and Drying of Solids and Particulate Materials, is to provide a collection of recent contributions in the field of heat and mass transfer, transport phenomena, drying and wetting of solids and particulate materials. The main benefit of the book is that it discusses some of the most important topics related to the heat and mass transfer in solids and particulate materials. It includes a set of new developments in the field of basic and applied research work on the physical and chemical aspects of heat and mass transfer phenomena, drying and wetting processes, namely, innovations and trends in drying science and technology, drying mechanism and theory, equipment, advanced modelling, complex simulation and experimentation. At the same time, these topics will be going to the encounter of a variety of scientific and engineering disciplines. The book is divided in several chapters that intend to be a resume of the current state of knowledge for benefit of professional colleagues.

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 Vacuum Drying for Extending Food Shelf Life written by Felipe Richter Reis and published by Springer. This book was released on 2014-07-08 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

Download or read book Handbook of Industrial Drying written by Arun S. Mujumdar and published by CRC Press. This book was released on 2014-07-11 with total page 1334 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems. Addressing commonly encountered dryers as well as innovative dryers with future potential, the fully revised text not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations to increase energy efficiency and cost-effectiveness.

Download or read book PRINCIPLES OF MASS TRANSFER AND SEPERATION PROCESSES written by BINAY K. DUTTA and published by PHI Learning Pvt. Ltd.. This book was released on 2007-01-21 with total page 957 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook is targetted to undergraduate students in chemical engineering, chemical technology, and biochemical engineering for courses in mass transfer, separation processes, transport processes, and unit operations. The principles of mass transfer, both diffusional and convective have been comprehensively discussed. The application of these principles to separation processes is explained. The more common separation processes used in the chemical industries are individually described in separate chapters. The book also provides a good understanding of the construction, the operating principles, and the selection criteria of separation equipment. Recent developments in equipment have been included as far as possible. The procedure of equipment design and sizing has been illustrated by simple examples. An overview of different applications and aspects of membrane separation has also been provided. ‘Humidification and water cooling’, necessary in every process indus-try, is also described. Finally, elementary principles of ‘unsteady state diffusion’ and mass transfer accompanied by a chemical reaction are covered. SALIENT FEATURES : • A balanced coverage of theoretical principles and applications. • Important recent developments in mass transfer equipment and practice are included. • A large number of solved problems of varying levels of complexities showing the applications of the theory are included. • Many end-chapter exercises. • Chapter-wise multiple choice questions. • An Instructors manual for the teachers.

Download or read book Mass Transfer written by A. P. SINHA and published by PHI Learning Pvt. Ltd.. This book was released on 2012-05-09 with total page 690 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces the fundamental principles of the mass transfer phenomenon and its diverse applications in process industry. It covers the full spectrum of techniques for chemical separations and extraction. Beginning with molecular diffusion in gases, liquids and solids within a single phase, the mechanism of inter-phase mass transfer is explained with the help of several theories. The separation operations are explained comprehensively in two distinct ways—stage-wise contact and continuous differential contact. The primary design requirements of gas–liquid equipment are discussed. The book provides a detailed discussion on all individual gas–liquid, liquid–liquid, solid–gas, and solid–liquid separation processes. The students are also exposed to the underlying principles of the membrane-based separation processes. The book is replete with real applications of separation processes and equipment. Problems are worked out in each chapter. Besides, problems with answers, short questions, multiple choice questions with answers are given at the end of each chapter. The text is intended for a course on mass transfer, transport and separation processes prescribed for the undergraduate and postgraduate students of chemical engineering.

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 Handbook of Industrial Drying Second Edition Revised and Expanded written by A. S. Mujumdar and published by CRC Press. This book was released on 1995-02-22 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamental aspects, drying in various industrial sectors: drying of solids, experimental techniques, basic process calculations, transportproperties in the drying solids, rotary drying, horizontal vacuum rotary dryers, fluidized bed drying drum dryers, industrial spray drying, freeze drying, microwave and dielectric drying, solar drying, spouted bed drying, impingement drying, flash drying, conveyor dryers, impinging stream dryers, infrared drying, drying of foodstuffs, agricultural products, fruits and vegetables, evaporation and spray drying in the dairy industry.

Download or read book Concepts of Small scale Food Processing written by Donald G. Mercer and published by Royal Society of Chemistry. This book was released on 2021-02-08 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage making The target audience for this book is vastly under-served with appropriate information and the abundant use of photographs, showing the various concepts described in the text, makes this book appealing to those required to understand their food process operations.

Download or read book Bioprocess Engineering Principles written by Pauline M. Doran and published by Elsevier. This book was released on 1995-04-03 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emergence and refinement of techniques in molecular biology has changed our perceptions of medicine, agriculture and environmental management. Scientific breakthroughs in gene expression, protein engineering and cell fusion are being translated by a strengthening biotechnology industry into revolutionary new products and services. Many a student has been enticed by the promise of biotechnology and the excitement of being near the cutting edge of scientific advancement. However, graduates trained in molecular biology and cell manipulation soon realise that these techniques are only part of the picture. Reaping the full benefits of biotechnology requires manufacturing capability involving the large-scale processing of biological material. Increasingly, biotechnologists are being employed by companies to work in co-operation with chemical engineers to achieve pragmatic commercial goals. For many years aspects of biochemistry and molecular genetics have been included in chemical engineering curricula, yet there has been little attempt until recently to teach aspects of engineering applicable to process design to biotechnologists.This textbook is the first to present the principles of bioprocess engineering in a way that is accessible to biological scientists. Other texts on bioprocess engineering currently available assume that the reader already has engineering training. On the other hand, chemical engineering textbooks do not consider examples from bioprocessing, and are written almost exclusively with the petroleum and chemical industries in mind. This publication explains process analysis from an engineering point of view, but refers exclusively to the treatment of biological systems. Over 170 problems and worked examples encompass a wide range of applications, including recombinant cells, plant and animal cell cultures, immobilised catalysts as well as traditional fermentation systems.* * First book to present the principles of bioprocess engineering in a way that is accessible to biological scientists* Explains process analysis from an engineering point of view, but uses worked examples relating to biological systems* Comprehensive, single-authored* 170 problems and worked examples encompass a wide range of applications, involving recombinant plant and animal cell cultures, immobilized catalysts, and traditional fermentation systems* 13 chapters, organized according to engineering sub-disciplines, are groupled in four sections - Introduction, Material and Energy Balances, Physical Processes, and Reactions and Reactors* Each chapter includes a set of problems and exercises for the student, key references, and a list of suggestions for further reading* Includes useful appendices, detailing conversion factors, physical and chemical property data, steam tables, mathematical rules, and a list of symbols used* Suitable for course adoption - follows closely curricula used on most bioprocessing and process biotechnology courses at senior undergraduate and graduate levels.

Download or read book Separation Processes in Waste Minimization written by Robert B. Long and published by CRC Press. This book was released on 2020-09-10 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work offers an accessible discussion of current and emerging separation processes used for waste minimization, showing how the processes work on a day-to-day basis and providing troubleshooting tips for equipment that doesn't function according to design specifications. It describes the fundamentals of over 30 processes, types of equipment available, vendors, and common problems encountered in operations with hazardous waste.

Download or read book Solving Problems in Food Engineering written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.

Download or read book Concepts of Dehydration and Drying for Small scale Food Processors written by Donald G Mercer and published by Royal Society of Chemistry. This book was released on 2024-08-09 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looking for instructional material to help extend the shelf life of your crops? Look no further. Drying is one of the main preservation techniques available for extending the useful storage life of food products such as fruits and vegetables. Its origins pre-date recorded history and it can be performed on a small-scale without the need for massive quantities of fruits and vegetables and continuous conveyor belt dryers. By providing explanations of the basic concepts of food drying and techniques useable at the small-scale, this book outlines why various procedures in the process are followed. Coverage includes: preparation of fruits and vegetables; open air drying, solar drying and forced air drying techniques; packaging and shelf-life enhancement; and use of dehydrated food materials. This book is written in a non-scientific style that would be suitable for food processors and urban gardeners amongst others. Whether you are drying food at home or as a small-scale producer, you will find information to help you extend the shelf life of your crops and foods in this book.

Download or read book Food Drying Science and Technology written by Yiu H. Hui and published by DEStech Publications, Inc. This book was released on 2008 with total page 809 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.