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Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 0429772386
Category : Science
Languages : en
Pages : 996
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Book Description
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 transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 0429772386
Category : Science
Languages : en
Pages : 996
Get Book Here
Book Description
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 transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
Author: Chandra Gopala Rao
Publisher:
ISBN: 9788178001159
Category : Food Process Engineering
Languages : en
Pages : 367
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Book Description
Essentials of Food Process Engineering provides basics and fundamentals of Engineering subjects to students with non-mathematical background, persuing graduation and post-graduation career in Food Science and Engineering. This book is also useful as a refresher handy book for Plant Engineers and Managers in Food Processing and Dairy industries.Beginning with engineering calculations, it covers the important topics like mass and energy balance, heat and mass transfer, psychrometry and refrigeration etc., which are extensively used in Food Process Industry. A separate chapter on instruments for measurement of various parameters including measurement of food parameters is included.Salient Features - Useful for the students with non-mathematical background pursuing graduate and post graduate courses in Food Technology. - Thermal processing of food products, cold storage and measurements in Food Processing are covered. - All the chapters are provided with solved examples and practical problems.
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 0387699406
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Author: Susanta Kumar Das
Publisher: CRC Press
ISBN: 0429602820
Category : Technology & Engineering
Languages : en
Pages : 665
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Book Description
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.
Author: Surajbhan Sevda
Publisher: CRC Press
ISBN: 0429792549
Category : Mathematics
Languages : en
Pages : 443
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Book Description
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
Author: Arjun Ghimire
Publisher: Lulu.com
ISBN: 1387294725
Category : Technology & Engineering
Languages : en
Pages : 224
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Book Description
This book on "Food Engineering Fundamentals" covers the Unit operations part of Food Engineering subject of Bachelor of Food Technology, Tribhuvan University, Nepal. However, it can be used to serve as a text or as a reference book for students, professionals, and others engaged in agricultural science and food engineering, food science, and food technology. This book is also intended to be a step-by-step workbook that will help the students to practice solving food engineering problems.
Author: J. K. Sahu
Publisher: Alpha Science International Limited
ISBN: 9781842657256
Category : Technology & Engineering
Languages : en
Pages : 400
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Book Description
FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food biotechnology, and process and food engineering, who are interested in the various aspects of processing, packaging, storage, preservation, safety and quality control and measurement, and design of food and chemical plants and equipments. As the name indicates, the book describes the fundamental principles involved in process and food engineering and their major applications in the field of food and bioprocess engineering. Second objective behind preparing the book is to meet syllabus of the candidates or students in process and food engineering those are preparing themselves for ARS, NET, SRF, JRF, IFS, and GATE Examinations. The book has been prepared taking account the syllabus of the Agricultural Structure and Process Engineering for the UGand PG- students in the course Agricultural Engineering. The book deals with various physical, thermal, frictional, textural, and viscoelastic properties of food materials; various mechanical and thermal food processing operations; basis electrical engineering, instrumentation and process control systems in food processing operation; and food plant and equipment design. Problems of last couple of years of GATE and ARS are included in each chapter in the book in order to make easy of understanding the concepts of various principles and to make students/ candidates with the question pattern of various competitive examination held in Agricultural Engineering subject.
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1482261693
Category : Technology & Engineering
Languages : en
Pages : 612
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Book Description
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.
Author: Romeo T. Toledo
Publisher: Springer
ISBN: 3319900986
Category : Technology & Engineering
Languages : en
Pages : 449
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Book Description
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.
Author: Romeo T. Toledo
Publisher: Springer Science & Business Media
ISBN: 0387292411
Category : Technology & Engineering
Languages : en
Pages : 570
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Book Description
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.
