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Unit Operations In Food Processing

Unit Operations in Food Processing PDF
Author: R. L. Earle
Publisher: Elsevier
ISBN: 1483293106
Size: 12.29 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 216
View: 599

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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

Unit Operations In Food Engineering

Unit Operations in Food Engineering PDF
Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1420012622
Size: 16.98 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 920
View: 6347

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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, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Engineering Principles Of Unit Operations In Food Processing

Engineering Principles of Unit Operations in Food Processing PDF
Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
ISBN: 0128184744
Size: 63.78 MB
Format: PDF, Kindle
Category : Technology & Engineering
Languages : en
Pages : 498
View: 142

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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

Unit Operations In Food Engineering

Unit Operations in Food Engineering PDF
Author: Albert Ibarz
Publisher: CRC Press
ISBN: 9781566769297
Size: 41.52 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 920
View: 5764

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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, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

Food Science

Food Science PDF
Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 146154985X
Size: 60.47 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 608
View: 582

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Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Experiments In Unit Operations And Processing Of Foods

Experiments in Unit Operations and Processing of Foods PDF
Author: Maria Margarida Cortez Vieira
Publisher: Springer Science & Business Media
ISBN: 9780387686424
Size: 48.77 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 190
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In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Food Process Engineering Operations

Food Process Engineering Operations PDF
Author: George D. Saravacos
Publisher: CRC Press
ISBN: 1439877858
Size: 80.20 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 594
View: 5675

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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.

Fundamentals And Operations In Food Process Engineering

Fundamentals and Operations in Food Process Engineering PDF
Author: Susanta Kumar Das
Publisher: CRC Press
ISBN: 0429602820
Size: 46.96 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 582
View: 7466

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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.