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Engineering Principles of Unit Operations in Food Processing

Author: Seid Mahdi Jafari

Publisher: Woodhead Publishing

Published: 2021-06-22

Total Pages: 498

ISBN-13: 0128184744

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

Unit Operations in Food Engineering

Author: Albert Ibarz

Publisher: CRC Press

Published: 2002-10-29

Total Pages: 902

ISBN-13: 1420012622

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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in

Unit Operations in Food Processing

Author: R. L. Earle

Publisher: Elsevier

Published: 2013-10-22

Total Pages: 216

ISBN-13: 1483293106

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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

Fundamentals and Operations in Food Process Engineering

Author: Susanta Kumar Das

Publisher: CRC Press

Published: 2019-03-08

Total Pages: 605

ISBN-13: 0429608349

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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.

Food Process Engineering Operations

Author: George D. Saravacos

Publisher: CRC Press

Published: 2011-02-22

Total Pages: 594

ISBN-13: 1420083546

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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 focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Introduction to Food Process Engineering

Author: Albert Ibarz

Publisher: CRC Press

Published: 2014-04-10

Total Pages: 726

ISBN-13: 1439809186

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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 to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Modeling Food Processing Operations

Author: Serafim Bakalis

Publisher: Elsevier

Published: 2015-04-28

Total Pages: 372

ISBN-13: 178242296X

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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

Food Process Engineering and Technology

Author: Zeki Berk

Publisher: Academic Press

Published: 2013-06-08

Total Pages: 721

ISBN-13: 0124159869

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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues

Solving Problems in Food Engineering

Author: Stavros Yanniotis

Publisher: Springer Science & Business Media

Published: 2007-12-03

Total Pages: 302

ISBN-13: 0387735143

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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 problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.

Handbook of Food Processing Equipment

Author: George Saravacos

Publisher: Springer

Published: 2015-12-29

Total Pages: 775

ISBN-13: 3319250205

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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.