Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 498
Release: 2021-06-22
ISBN: 0128184744
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Engineering Principles of Unit Operations in Food Processing Book Excerpt:

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

Food Process Design

Food Process Design
Author: Zacharias B. Maroulis,George D. Saravacos
Publsiher: CRC Press
Total Pages: 536
Release: 2003-05-09
ISBN: 9780203912010
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Process Design Book Excerpt:

This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Food Industries Manual

Food Industries Manual
Author: M.D. Ranken,Christopher G J Baker,R.C. Kill,Ronald C Kill
Publsiher: Springer Science & Business Media
Total Pages: 650
Release: 1997-02-28
ISBN: 9780751404043
Category: Science
Language: EN, FR, DE, ES & NL

Food Industries Manual Book Excerpt:

This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.

Food Process Engineering Operations

Food Process Engineering Operations
Author: George D. Saravacos,Zacharias B. Maroulis
Publsiher: CRC Press
Total Pages: 594
Release: 2011-04-11
ISBN: 1439877858
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Process Engineering Operations Book Excerpt:

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.

Non thermal Food Engineering Operations

Non thermal Food Engineering Operations
Author: Enrique Ortega-Rivas
Publsiher: Springer Science & Business Media
Total Pages: 361
Release: 2012-02-25
ISBN: 1461420377
Category: Science
Language: EN, FR, DE, ES & NL

Non thermal Food Engineering Operations Book Excerpt:

This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties.

Rural Transport of Food Products in Latin America and the Caribbean

Rural Transport of Food Products in Latin America and the Caribbean
Author: Leonardo Felicito de León y de León,Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 131
Release: 2008
ISBN: 9789251052204
Category: Medical
Language: EN, FR, DE, ES & NL

Rural Transport of Food Products in Latin America and the Caribbean Book Excerpt:

The agrifood transport sector in Latin America and the Caribbean is a key component of the food supply chain, making a significant contribution to gross domestic product in these countries. Well-developed, efficient food transport systems are crucial to the survival of thousands of people, and pivotal to the success or failure of key economic sectors such as agriculture and other major national and international commercial activities. This publication presents a detailed study of problems encountered, covering seventeen countries. The study focuses primarily on stumbling-blocks faced by small farmers, and suggests possible policy and programme interventions to improve the situation in the neediest areas, with repercussions for the population as a whole. (Also published in Spanish)

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN: 146141587X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Excerpt:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

International Commerce

International Commerce
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1967
ISBN: 1928374650XXX
Category: Consular reports
Language: EN, FR, DE, ES & NL

International Commerce Book Excerpt:

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
Author: H. L. M. Lelieveld,John Holah,M A Mostert
Publsiher: Elsevier
Total Pages: 744
Release: 2005-10-30
ISBN: 1845690532
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Hygiene Control in the Food Industry Book Excerpt:

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

National Nutrition Policy the Food Industry its Resources and Activities in Food Production and Nutrition

National Nutrition Policy  the Food Industry  its Resources and Activities in Food Production and Nutrition
Author: Cynthia B. Chapman
Publsiher: Unknown
Total Pages: 158
Release: 1974
ISBN: 1928374650XXX
Category: Food industry and trade
Language: EN, FR, DE, ES & NL

National Nutrition Policy the Food Industry its Resources and Activities in Food Production and Nutrition Book Excerpt:

Food Science and Technology

Food Science and Technology
Author: Oluwatosin Ademola Ijabadeniyi
Publsiher: Walter de Gruyter GmbH & Co KG
Total Pages: 538
Release: 2020-12-07
ISBN: 3110667576
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Science and Technology Book Excerpt:

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

Food Industry Studies

Food Industry Studies
Author: United Nations Industrial Development Organization
Publsiher: Unknown
Total Pages: 135
Release: 1969
ISBN: 1928374650XXX
Category: Food industry and trade
Language: EN, FR, DE, ES & NL

Food Industry Studies Book Excerpt:

Merchandising of Selected Food Items in Grocery Stores

Merchandising of Selected Food Items in Grocery Stores
Author: Alfred James Fortenberry,Daniel Bernard Levine,Esther Schwartzstein Hochstim,George Wayne Kromer,Henry Jacob Huelskamp,Hugh Madison Smith,Hugh Parks Bell,James A. Mixon,Martin V. Gerrity,Robert E. Branson,Robert William Webb
Publsiher: Unknown
Total Pages: 59
Release: 1955
ISBN: 1928374650XXX
Category: Beef
Language: EN, FR, DE, ES & NL

Merchandising of Selected Food Items in Grocery Stores Book Excerpt:

Advances in Food Protection

Advances in Food Protection
Author: Magdy Hefnawy
Publsiher: Springer Science & Business Media
Total Pages: 254
Release: 2011-04-05
ISBN: 9400710992
Category: Science
Language: EN, FR, DE, ES & NL

Advances in Food Protection Book Excerpt:

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Environment and Food

Environment and Food
Author: Colin Sage
Publsiher: Routledge
Total Pages: 320
Release: 2011-07-07
ISBN: 1134229011
Category: Science
Language: EN, FR, DE, ES & NL

Environment and Food Book Excerpt:

This timely book provides a thorough introduction to the inter-relationship of food and the environment. Its primary purpose is to bring to our attention the multiplicity of linkages and interconnections between what we eat and how this impacts on the earth’s resources. Having a better idea of the consequences of our food choices might encourage us to develop more sustainable practices of production and consumption in the decades ahead. Although human societies have, over time, brought under control a large proportion of the earth’s resources for the purpose of food production, we remain subject to the effective functioning of global ecosystem services. The author highlights the vital importance of these services and explains why we should be concerned about the depletion of freshwater resources, soil fertility decline and loss of biological diversity. The book also tackles some of the enormous challenges of our era: climate change – to which the agri-food system is both a major contributor and a vulnerable sector – and the prospect of significantly higher energy prices, arising from the peaking of oil and gas supplies which will reveal how dependent the food system has become upon cheap fossil fuels. Such challenges are likely to have significant implications for the long-term functioning of global supply chains and raise profound questions regarding the nutritional security of the world’s population. Taken together the book argues that a re-examination of the assumptions and practices underpinning the contemporary food system is urgently required. Environment and Food is a highly original, inter-disciplinary and accessible text that will be of interest to students and the wider public genuinely interested in and concerned by the state of the world’s food provisioning system. It is richly illustrated with figures and makes extensive use of boxes to highlight relevant examples.

Engineering and Food for the 21st Century

Engineering and Food for the 21st Century
Author: Jorge Welti-Chanes,Jose Miguel Aguilera
Publsiher: CRC Press
Total Pages: 1104
Release: 2002-03-25
ISBN: 1420010166
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Engineering and Food for the 21st Century Book Excerpt:

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Report of the Activities

Report of the Activities
Author: United States. Congress. Joint Committee on Defense Production
Publsiher: Unknown
Total Pages: 135
Release: 1959
ISBN: 1928374650XXX
Category: Arms transfers
Language: EN, FR, DE, ES & NL

Report of the Activities Book Excerpt:

Food Flavors and Chemistry

Food Flavors and Chemistry
Author: Arthur M Spanier,Fereidoon Shahidi,Thomas H Parliment,Cynthia Mussinan,Chi-Tang Ho,Ellene Tratras Contis
Publsiher: Royal Society of Chemistry
Total Pages: 666
Release: 2007-10-31
ISBN: 1847550851
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Flavors and Chemistry Book Excerpt:

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
Author: George Saravacos,Athanasios E. Kostaropoulos
Publsiher: Springer
Total Pages: 775
Release: 2015-12-29
ISBN: 3319250205
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food Processing Equipment Book Excerpt:

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.

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
Author: Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publsiher: CRC Press
Total Pages: 1000
Release: 2004-03-19
ISBN: 9780203913550
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Food and Beverage Fermentation Technology Book Excerpt:

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel