Introduction to Food Engineering

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  • Publisher : Gulf Professional Publishing
  • Release : 29 June 2001
  • ISBN : 9780080574493
  • Page : 750 pages
  • Rating : 4/5 from 2 voters

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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

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Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R. Paul Singh,Dennis R. Heldman
  • Publisher : Gulf Professional Publishing
  • Release Date : 2001-06-29
  • ISBN : 9780080574493
GET THIS BOOKIntroduction to Food Engineering

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present

Handbook of Food Engineering

Handbook of Food Engineering
  • Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
  • Publisher : CRC Press
  • Release Date : 2018-12-19
  • ISBN : 9780429831560
GET THIS BOOKHandbook of Food Engineering

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

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release Date : 2014-04-10
  • ISBN : 9781482219661
GET THIS BOOKIntroduction to Food Process Engineering

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

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : P. G. Smith
  • Publisher : Springer Science & Business Media
  • Release Date : 2011-02-11
  • ISBN : 9781441976628
GET THIS BOOKIntroduction to Food Process Engineering

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

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
  • Author : Jatindra Kumar Sahu
  • Publisher : CRC Press
  • Release Date : 2014-03-24
  • ISBN : 9781439880715
GET THIS BOOKIntroduction to Advanced Food Process Engineering

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

Food Process Engineering and Technology

Food Process Engineering and Technology
  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2018-02-13
  • ISBN : 9780128120545
GET THIS BOOKFood Process Engineering and Technology

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

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461570523
GET THIS BOOKFundamentals of Food Process Engineering

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

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering
  • Author : Tze Loon Neoh,Shuji Adachi,Takeshi Furuta
  • Publisher : Springer
  • Release Date : 2016-09-01
  • ISBN : 9789811004421
GET THIS BOOKIntroduction to Food Manufacturing Engineering

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be

Unit Operations in Food Processing

Unit Operations in Food Processing
  • Author : R. L. Earle
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • ISBN : 9781483293103
GET THIS BOOKUnit Operations in Food Processing

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,

Fundamentals Of Food Engineering

Fundamentals Of Food Engineering
  • Author : D. G. Rao
  • Publisher : PHI Learning Pvt. Ltd.
  • Release Date : 2010
  • ISBN : 9788120338715
GET THIS BOOKFundamentals Of Food Engineering

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2021-06-22
  • ISBN : 9780128184745
GET THIS BOOKEngineering Principles of Unit Operations in Food Processing

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

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R Paul Singh,R. Paul Singh,Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2008-10-15
  • ISBN : 0080919626
GET THIS BOOKIntroduction to Food Engineering

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related

Solving Problems in Food Engineering

Solving Problems in Food Engineering
  • Author : Stavros Yanniotis
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-12-03
  • ISBN : 9780387735146
GET THIS BOOKSolving Problems in Food Engineering

This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved

Introduction to Food Science and Technology

Introduction to Food Science and Technology
  • Author : G.F. Stewart,Maynard A. Amerine
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • ISBN : 9780323138598
GET THIS BOOKIntroduction to Food Science and Technology

The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
  • Author : C. Anandharamakrishnan,S. Padma Ishwarya
  • Publisher : CRC Press
  • Release Date : 2019-03-15
  • ISBN : 9780429772382
GET THIS BOOKEssentials and Applications of Food Engineering

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass