Handbook of Food Engineering

Handbook of Food Engineering
Author: Dennis R. Heldman
Publisher: CRC Press
Total Pages: 1231
Release: 2018-12-19
Genre: Science
ISBN: 0429831579

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Introduction to Polymer Rheology

Introduction to Polymer Rheology
Author: Montgomery T. Shaw
Publisher: John Wiley & Sons
Total Pages: 410
Release: 2012-01-12
Genre: Technology & Engineering
ISBN: 1118170210

An introduction to the rheology of polymers, with simple math Designed for practicing scientists and engineers interested in polymer rheology science, education, consulting, or research and development, Introduction to Polymer Rheology is a comprehensive yet accessible guide to the study of the deformation and flow of matter under applied stress. Often considered a complicated topic for beginners, the book makes grasping the fundamentals of polymer rheology easy by presenting information in an approachable way and limiting the use of complex mathematics. By doing so, this introductory overview provides readers with easy access to the key concepts underlying the flow behavior of polymer melts, solutions, and suspensions. Incorporating sample problems that are worked through and explained on the page, as well as numerous practice problems to gauge learning comprehension, the book prepares new students and practitioners for moving on to more advanced concepts. Comprising twelve chapters, the book covers stress, velocity and rate of deformation, the relationship between stress and rate of deformation (Newtonian fluid), generalized Newtonian fluids, normal stresses and elastic behavior, experimental methods, small and large strain, the molecular origins of rheological behavior, elementary polymer processing concepts, quality control in rheology, and the flow of modified polymers and those with supermolecular structure. The essential reference for accurately interpreting polymer rheology data, Introduction to Polymer Rheology provides readers with an elementary understanding of the key issues and modern approaches to resolving problems in the field. An Instructor’s Guide with answers to select problems in the text, 60 new problems with full solutions, hints for effective presentation of the material in the text, and an errata listing is available for professors using the book as a course textbook.

Food Engineering - Volume II

Food Engineering - Volume II
Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
Total Pages: 334
Release: 2009-08-10
Genre:
ISBN: 1905839456

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

Advances in Blow Moulding Process Optimization

Advances in Blow Moulding Process Optimization
Author: Andres Garcia-Rejon
Publisher: iSmithers Rapra Publishing
Total Pages: 122
Release: 1995
Genre: Technology & Engineering
ISBN: 9781859570500

This report provides a review of the development and current understanding of blow moulding technology. The history and technology of blow moulding are reviewed and details are given on the research carried out in order to better understand the fundamental phenomena affecting the different stages of the process, and their interdependence in controlling final part characteristics. An additional indexed section containing several hundred abstracts from the Rapra Polymer Library database provides useful references for further reading.

Cheese Rheology and Texture

Cheese Rheology and Texture
Author: Sundaram Gunasekaran
Publisher: CRC Press
Total Pages: 446
Release: 2002-12-23
Genre: Technology & Engineering
ISBN: 1420031945

Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then