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Author: College Educators in Home Equipment
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 198
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Book Description
Author: College Educators in Home Equipment
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 198
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Book Description
Author: Ohio State University. Graduate School
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1042
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Book Description
Author:
Publisher:
ISBN:
Category : Domestic economy
Languages : en
Pages : 882
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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 190
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Book Description
Author: Sanjaya K. Dash
Publisher: CRC Press
ISBN: 1000933938
Category : Technology & Engineering
Languages : en
Pages : 550
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Book Description
Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose. An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types of equipment for better understanding their applications. Key Features: Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment; Reviews concepts comprehensively with suitable illustrations and problems; Provides an adequate number of examples with different levels of difficulty to give ample practice to students; Explains equipment units in three broad subheadings: construction and operation, salient features, and applications This book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants.
Author: Nuri N. Mohsenin
Publisher: CRC Press
ISBN: 1000162648
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in relation to cooling and thermal expansion.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Author: Georgina Calderon-Dominguez
Publisher: CRC Press
ISBN: 146650479X
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
Author: Gönül Kaletunç
Publisher: John Wiley & Sons
ISBN: 0813805945
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Author: United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 328
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Book Description
