Experiments In Unit Operations And Processing Of Foods
Download Experiments In Unit Operations And Processing Of Foods full books in PDF, epub, and Kindle. Read online free Experiments In Unit Operations And Processing Of Foods ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Maria Margarida Cortez Vieira |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 192 |
| Release | : 2008-10-20 |
| Genre | : Technology & Engineering |
| ISBN | : 0387686428 |
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.
| Author | : R. L. Earle |
| Publisher | : Elsevier |
| Total Pages | : 216 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1483293106 |
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
| Author | : Hridyesh Pandey |
| Publisher | : |
| Total Pages | : 312 |
| Release | : 2006-02-01 |
| Genre | : |
| ISBN | : 9788123910635 |
| Author | : Albert Ibarz |
| Publisher | : CRC Press |
| Total Pages | : 902 |
| Release | : 2002-10-29 |
| Genre | : Science |
| ISBN | : 1420012622 |
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, in
| Author | : R. Paul Singh |
| Publisher | : Rar Press |
| Total Pages | : 142 |
| Release | : 2004 |
| Genre | : Business & Economics |
| ISBN | : |
This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.
| Author | : Senate Commission on Food Safety SKLM |
| Publisher | : John Wiley & Sons |
| Total Pages | : 294 |
| Release | : 2007-09-24 |
| Genre | : Technology & Engineering |
| ISBN | : 3527611509 |
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
| Author | : Seid Mahdi Jafari |
| Publisher | : Woodhead Publishing |
| Total Pages | : 498 |
| Release | : 2021-06-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0128184744 |
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
| Author | : Gustavo V. Barbosa-Canovas |
| Publisher | : Routledge |
| Total Pages | : 168 |
| Release | : 2017-11-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1351447645 |
FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .
| Author | : Zeki Berk |
| Publisher | : Academic Press |
| Total Pages | : 721 |
| Release | : 2013-06-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0124159869 |
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
| Author | : Anderson de Souza Sant'Ana |
| Publisher | : John Wiley & Sons |
| Total Pages | : 611 |
| Release | : 2017-02-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1118756428 |
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
