Food Process Engineering and Technology

• Author : Zeki Berk
• Publisher : Academic Press
• Release : 13 February 2018

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent

• Author : Romeo T. Toledo
• Publisher : Springer Science & Business Media
• Release : 26 July 1999

Originally published: New York: Van Nostrand Reinhold, c1991.

• Author : George D. Saravacos,Zacharias B. Maroulis
• Publisher : CRC Press
• Release : 11 April 2011

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations

• Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
• Publisher : Springer Science & Business Media
• Release : 21 October 2013

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment.

• Author : Akash Pare,B. L. Mandhyan
• Publisher : New India Publishing Agency- Nipa
• Release : 23 September 2020

The development of "Agro Processing" will spur agricultural diversification.

• Author : P. G. Smith
• Publisher : Springer Science & Business Media
• Release : 11 February 2011

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

• Author : J. K. Sahu
• Publisher : Alpha Science International Limited
• Release : 24 March 2015

FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food biotechnology, and process and food engineering, who are interested in the various aspects of processing, packaging, storage, preservation, safety and quality control and measurement, and design of food and chemical plants and equipments. As the name indicates, the book describes the fundamental principles involved in process and food engineering and

• Author : Md. Irfan Ahmad Ansari
• Publisher : Unknown
• Release : 26 July 2021

• Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,G?rard Brule
• Publisher : John Wiley & Sons
• Release : 14 March 2016

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD

• Author : Dennis R. Heldman,R. Paul Singh
• Publisher : Springer
• Release : 30 June 1981

The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being

• Author : Akash Pare,B. L. Mandhyan
• Publisher : Unknown
• Release : 26 July 2021

• Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
• Publisher : CRC Press
• Release : 10 April 2014

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect

• Author : Susanta Kumar Das,Madhusweta Das
• Publisher : CRC Press
• Release : 08 March 2019

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

• Author : C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi
• Publisher : CRC Press
• Release : 28 February 2018

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists,

• Author : Marc Regier,Kai Knoerzer,Helmar Schubert
• Publisher : Woodhead Publishing
• Release : 01 November 2016

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested