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Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781
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Book Description
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.
Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781
Get Book Here
Book Description
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.
Author: National Sanitation Foundation (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 298
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 330
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Book Description
Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Author: Zacharias B. Maroulis
Publisher: CRC Press
ISBN: 9780203912010
Category : Technology & Engineering
Languages : en
Pages : 542
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Book Description
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
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
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Book Description
Author: Institute of Medicine and National Research Council
Publisher: National Academies Press
ISBN: 0309173973
Category : Medical
Languages : en
Pages : 208
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368
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Book Description
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Author: The American Institute of Architects
Publisher: John Wiley & Sons
ISBN: 0471700916
Category : Architecture
Languages : en
Pages : 1120
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Book Description
Since 1932, the ten editions of Architectural Graphic Standards have been referred to as the "architect's bible." From site excavation to structures to roofs, this book is the first place to look when an architect is confronted with a question about building design. With more than 8,000 architectural illustrations, including both reference drawings and constructible architectural details, this book provides an easily accessible graphic reference for highly visual professionals. To celebrate seventy-five years as the cornerstone of an industry, this commemorative Eleventh Edition is the most thorough and significant revision of Architectural Graphic Standards in a generation. Substantially revised to be even more relevant to today's design professionals, it features: An entirely new, innovative look and design created by Bruce Mau Design that includes a modern page layout, bold second color, and new typeface Better organized-- a completely new organization structure applies the UniFormat(r) classification system which organizes content by function rather than product or material Expanded and updated coverage of inclusive, universal, and accessible design strategies Environmentally-sensitive and sustainable design is presented and woven throughout including green materials, LEEDS standards, and recyclability A bold, contemporary new package--as impressive closed as it is open, the Eleventh Edition features a beveled metal plate set in a sleek, black cloth cover Ribbon Markers included as a convenient and helpful way to mark favorite and well used spots in the book All New material Thoroughly reviewed and edited by hundreds of building science experts and experienced architects, all new details and content including: new structural technologies, building systems, and materials emphasis on sustainable construction, green materials, LEED standards, and recyclability expanded and updated coverage on inclusive, universal, and accessible design strategies computing technologies including Building Information Modeling (BIM) and CAD/CAM new information on regional and international variations accessibility requirements keyed throughout the text new standards for conducting, disseminating, and applying architectural research New and improved details With some 8,500 architectural illustrations, including both reference drawings and constructible architectural details, Architectural Graphic Standards continues to be the industry's leading, easily accessible graphic reference for highly visual professionals.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
