Chiltons Food Engineering
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Chilton's Food Engineering Master '84
Author | : Chilton Company |
Publisher | : |
Total Pages | : 671 |
Release | : 1982 |
Genre | : Food industry and trade |
ISBN | : |
Introduction to Food Engineering
Author | : R. Paul Singh |
Publisher | : Elsevier |
Total Pages | : 936 |
Release | : 2024-03-01 |
Genre | : Science |
ISBN | : 012823119X |
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
Food Engineering Master '90
Author | : Patrick O'Donnell |
Publisher | : |
Total Pages | : |
Release | : 1989 |
Genre | : Food industry and trade |
ISBN | : |
Food Engineering - Volume IV
Author | : Gustavo V. Barbosa-Cánovas |
Publisher | : EOLSS Publications |
Total Pages | : 246 |
Release | : 2009-08-10 |
Genre | : |
ISBN | : 1905839472 |
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