Food Engineering Principles And Practices
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| Author | : P.J. Fellows |
| Publisher | : Elsevier |
| Total Pages | : 932 |
| Release | : 2009-06-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845696344 |
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
| Author | : Jose Miguel Aguilera |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 611 |
| Release | : 2007-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 0387719466 |
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
| Author | : Romeo T. Toledo |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 615 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461570522 |
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.
| Author | : P. G. Smith |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 514 |
| Release | : 2011-02-11 |
| Genre | : Technology & Engineering |
| ISBN | : 1441976620 |
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.
| Author | : Syed S. H. Rizvi |
| Publisher | : Springer Nature |
| Total Pages | : 543 |
| Release | : |
| Genre | : |
| ISBN | : 3031341236 |
| Author | : H.L.M. Lelieveld |
| Publisher | : Elsevier |
| Total Pages | : 407 |
| Release | : 2003-07-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1855737051 |
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
| Author | : Jatindra Kumar Sahu |
| Publisher | : CRC Press |
| Total Pages | : 720 |
| Release | : 2014-03-24 |
| Genre | : Science |
| ISBN | : 1439880719 |
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
| Author | : Frank R. Spellman |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 515 |
| Release | : 2018-06-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1598889818 |
The third edition of Safety Engineering: Principles and Practices has been thoroughly revised, updated, and expanded. It provides practical information for students and professionals who want an overview of the fundamentals and insight into the subtleties of this expanding discipline.Although this book primarily serves as a textbook, managers and technical personnel will find it a useful reference in dealing with complex safety matters and in planning worker training. This edition includes topics such as identifying regulatory requirements, handling contemporary problem that affect the modern worker, complying with record-keeping requirements, and much more. Many courses and curriculum focus on purely theoretical and scientific aspects of safety and related topics. Often, these students are lacking the fundamental concepts and principles that are required in the real world. Safety Engineering: Principles and Practices helps bridge the gap between what is typically taught and what is truly needed.
| Author | : J. Scott Smith |
| Publisher | : John Wiley & Sons |
| Total Pages | : 526 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 047028997X |
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
| Author | : Yanbo Huang |
| Publisher | : CRC Press |
| Total Pages | : 241 |
| Release | : 2001-06-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1420039024 |
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantizatio
