Food Engineering - Volume IV

Food Engineering - Volume IV

Author: Gustavo V. Barbosa-Cánovas

Publisher: EOLSS Publications

ISBN: 9781905839476

Category:

Page: 246

View: 144

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

Handbook of Food Engineering Practice

Handbook of Food Engineering Practice

Author: Kenneth J. Valentas

Publisher: CRC Press

ISBN: 1420049070

Category: Technology & Engineering

Page: 732

View: 943

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 9781466507876

Category: Technology & Engineering

Page: 3632

View: 485

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing

Author: Joyce I. Boye

Publisher: Springer Science & Business Media

ISBN: 9781461415862

Category: Science

Page: 684

View: 929

Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering

Author: Romeo T. Toledo

Publisher: Springer Science & Business Media

ISBN: 9780387292410

Category: Technology & Engineering

Page: 570

View: 623

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

USA Business

USA Business

Author: Karla C. Shippey

Publisher: World Trade Press

ISBN: 1885073011

Category: Business & Economics

Page: 524

View: 611

An enclyclopedic view of doing business with the U.S. Contains the how-to, where-to and who-with information needed to operate internationally.