Food Processing Operations Analysis
Download Food Processing Operations Analysis full books in PDF, epub, and Kindle. Read online free Food Processing Operations Analysis ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Das |
| Publisher | : Asian Books Private Limited |
| Total Pages | : 432 |
| Release | : 2005 |
| Genre | : Food industry and trade |
| ISBN | : 9788186299784 |
The Book Tries To Make The Reader Understand The Food Processing Operations Through A Comprehensive Numerical Problem.Understanding Of The Operations Becomes Deeper When The Reader Solves The Exersise Problems Given Under Each Of The Operations. Answer To Most Of The Numerical Problems Have Been Provided In The Book. The Proposed Book Is Unique As It Includes (I) Comprehensive Numerical Problem Based On Actual Data Taken During Food Processing Operations (Ii) Mathematical Modelling Of The Processing Operations (Iii) Solutions Of The Numerical Problem Based On Mathematical Models Developed (Iv) Exersise Problems And (V) Inclusion Of Matlab Program In The Book. The Program Will Help The Reader To Find Out The Value Of The Responces As Affected By Varying The Independent Variables To Different Levels.Most Of The Materials Havebeen Class Tested Through The Teaching Of The Subjects. E.G., Food Processing Operations, Transfer Processes In Food Materials And Food Process Modelling And Evaluation. Content Highlights : - Part-I : Mechanical Operations : Size Reduction And Practice Size Analysis# High Pressure Homoginization. # Flexible Packaging And Shelf Life Prediction# Modified Atmosphere Packaging And Storage. # Single Screw Extrusion. # Seperation Of Liquids In Disk Type Centrifugal Seperator. # Seperation And Convaying On Oscillating Tray Surface. # Solid MixingsPart-Ii : Thermal Operations : Comparing Saturated And Flue Gas As Heat Transfer Media. # Liquid Heating In Plate Heat Exchanger. # Liquid Heating In Helical Tube Heat Exchanger. # Air Heating In Extended Surface Heat Exchanger. # In-Bottle Serialization. # Fluid Bed Freezing. # Concentration In Raising Film Evaporator. # Concentration In Falling Film Multistage Mechanical Vapour Recompression Evaporator. # Concentration In Scraped Surface Evaporator. # Osmo-Concentration In Fruit Solid. # Differential And Flash Distillation. # Air-Recirculatory Tray Drying. # Vaccum Drying. # Spray Drying. # Freeze Drying. # Hot Air Puffing.Part-Iii : Experimentation And Optimization : Empirical Model Development# Sensory Evaluation Using Fuzzy Logic. # Index
| Author | : Joseph M. Irudayaraj |
| Publisher | : CRC Press |
| Total Pages | : 368 |
| Release | : 2001-02-27 |
| Genre | : Science |
| ISBN | : 9780203908105 |
A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu
| Author | : Serafim Bakalis |
| Publisher | : Elsevier |
| Total Pages | : 372 |
| Release | : 2015-04-28 |
| Genre | : Technology & Engineering |
| ISBN | : 178242296X |
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. - Comprehensively reviews the various applications of modeling in conventional food processing - Examines the modeling of multiphase unit operations and various food processes involving heating and cooling - Analyzes the models used to optimize food distribution
| 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 | : Steven Nahmias |
| Publisher | : Irwin Professional Publishing |
| Total Pages | : 856 |
| Release | : 1993 |
| Genre | : Business & Economics |
| ISBN | : |
This text provides a survey of the analytical methods used to support the functions of production and operations management. This latest edition continues to bring the most thorough coverage of cutting-edge quantitative models used in operations, while presenting it in a clean, easy to understand fashion. There are many new problems both solved and unsolved for students to comprehend the quantitative material of the book. Furthermore, we have enhanced the technology package of this book to have more applied learning of concepts and skills for students. Lastly, technology, such as the internet, ecommerce, etc has been added to reflect the changes in how business is conducted. This text reflects Steve Nahmias' extensive teaching background and experience in both business and engineering schools. .
| Author | : Kenneth J. Valentas |
| Publisher | : CRC Press |
| Total Pages | : 412 |
| Release | : 1990-11-19 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824782795 |
Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,
| Author | : Susanta Kumar Das |
| Publisher | : CRC Press |
| Total Pages | : 605 |
| Release | : 2019-03-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0429608349 |
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.
| Author | : George Saravacos |
| Publisher | : Springer |
| Total Pages | : 781 |
| Release | : 2015-12-29 |
| Genre | : Technology & Engineering |
| ISBN | : 3319250205 |
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
| Author | : Steven Nahmias |
| Publisher | : Waveland Press |
| Total Pages | : 840 |
| Release | : 2015-01-15 |
| Genre | : Technology & Engineering |
| ISBN | : 1478628243 |
The Seventh Edition of Production and Operations Analysis builds a solid foundation for beginning students of production and operations management. Continuing a long tradition of excellence, Nahmias and Olsen bring decades of combined experience to craft the most clear and up-to-date resource available. The authors’ thorough updates include incorporation of current technology that improves the effectiveness of production processes, additional qualitative sections, and new material on service operations management and servicization. Bolstered by copious examples and problems, each chapter stands alone, allowing instructors to tailor the material to their specific needs. The text is essential reading for learning how to better analyze and improve on all facets of operations.
| 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.
