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Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 640
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Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 640
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Book Description
Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839472
Category :
Languages : en
Pages : 246
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Book Description
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
Author: Matcel Loncin
Publisher: Elsevier
ISBN: 0323147488
Category : Technology & Engineering
Languages : en
Pages : 515
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Book Description
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 1128
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Book Description
Author: Chilton Automotive Books
Publisher: Chilton Book Company
ISBN: 9780801990595
Category : Technology & Engineering
Languages : en
Pages : 552
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Book Description
Covers all models of Jeepster, Commando, J-100, J-200, J-300, J-10, J-20, Panel Delivery, Cherokee, Wagoneer, FC-150 and FC-170.
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 1574445529
Category : Business & Economics
Languages : en
Pages : 698
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Book Description
Author:
Publisher:
ISBN: 9780801973338
Category : Small gasoline engines
Languages : en
Pages : 247
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Book Description
Spine title: Chilton small engine repair, up to 6 Hp. Covers the maintenance and repair of small engines, diagnosis of common problems, off-season storage, and component safety.
Author: Wiley
Publisher: John Wiley & Sons
ISBN: 047017448X
Category : Technology & Engineering
Languages : en
Pages : 1786
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Book Description
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 576
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Book Description
Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 1405195436
Category : Technology & Engineering
Languages : en
Pages : 1140
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Book Description
The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." —SAAFOST (South African Association for Food Science and Technology)
