Download or read book Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.
Download or read book FUNDAMENTALS OF FOOD ENGINEERING written by D.G. RAO and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Engineering Fundamentals written by Arjun Ghimire and published by Lulu.com. This book was released on 2017-10-14 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on "Food Engineering Fundamentals" covers the Unit operations part of Food Engineering subject of Bachelor of Food Technology, Tribhuvan University, Nepal. However, it can be used to serve as a text or as a reference book for students, professionals, and others engaged in agricultural science and food engineering, food science, and food technology. This book is also intended to be a step-by-step workbook that will help the students to practice solving food engineering problems.
Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Gulf Professional Publishing. This book was released on 2001-06-29 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 The Fundamentals of Food Engineering written by Stanley E. Charm and published by . This book was released on 1978 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: An authoritative technical text for food engineersand technologists presents basic thermodynamic fundamentals relevant to food engineering, together with realistic problems pertaining to foods and their biochemistry. The text material illustrates and emphasizes the dependence of food engineering on mathematics, physics, physical chemistry, and food chemistry. Topics include: material and energy balances, heat transfer, thermal process evaluation methods, food freezing and thawing, evaporation, freeze drying, food deydration processes, distillation processes, extraction techniques, mass transfer fundamentals, biological reaction kinetics, strength of food materials andequipment, and filtration and centrifugation technology. (wz).
Download or read book Engineering Principles of Unit Operations in Food Processing written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2021-06-22 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint
Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-12-02 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to
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 Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer. This book was released on 2018-10-09 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
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 Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2007-03-06 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
Download or read book Fundamentals of Food Engineering written by D. G. Rao and published by PHI Learning Pvt. Ltd.. This book was released on 2009-11-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three basic sciences (physics, chemistry and biology) along with mathematics in combination with chemical and mechanical engineering lay the foundation for food engineering. This textbook is an excellent starting point for students of food processing technology. It covers all engineering principles, which are needed for the successful operation of a food processing plant.
Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Elsevier. This book was released on 2024-03-01 with total page 936 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology Quantitative examples describe the use of earth-friendly refrigerants in the cold chain Design procedures relevant to emerging electrotechnologies in food processing New content on resource sustainability for designing future food processing systems that support circular bioeconomy Description of quantitative approaches to food processing to assist practicing professionals in the food industry
Download or read book Introduction to Food Process Engineering written by P. G. Smith and published by Springer Science & Business Media. This book was released on 2011-02-11 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.
Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-11-24 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Download or read book Food Process Engineering Operations written by George D. Saravacos and published by CRC Press. This book was released on 2011-02-22 with total page 594 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.
