Experiments in Unit Operations and Processing of Foods

Experiments in Unit Operations and Processing of Foods

Author: Maria Margarida Cortez Vieira

Publisher: Springer Science & Business Media

Published: 2008-10-20

Total Pages: 192

ISBN-13: 0387686428

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In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.


Unit Operations in Food Processing

Unit Operations in Food Processing

Author: R. L. Earle

Publisher: Elsevier

Published: 2013-10-22

Total Pages: 216

ISBN-13: 1483293106

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This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry


Unit Operations in Food Engineering

Unit Operations in Food Engineering

Author: Albert Ibarz

Publisher: CRC Press

Published: 2002-10-29

Total Pages: 902

ISBN-13: 1420012622

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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in


Virtual Experiments in Food Processing

Virtual Experiments in Food Processing

Author: R. Paul Singh

Publisher: Rar Press

Published: 2004

Total Pages: 142

ISBN-13:

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This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.


Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing

Author: Seid Mahdi Jafari

Publisher: Woodhead Publishing

Published: 2021-06-22

Total Pages: 498

ISBN-13: 0128184744

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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint


Thermal Processing of Food

Thermal Processing of Food

Author: Senate Commission on Food Safety SKLM

Publisher: John Wiley & Sons

Published: 2007-09-24

Total Pages: 294

ISBN-13: 3527611509

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This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.


Food Engineering Laboratory Manual

Food Engineering Laboratory Manual

Author: Gustavo V. Barbosa-Canovas

Publisher: Routledge

Published: 2017-11-13

Total Pages: 168

ISBN-13: 1351447645

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FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .


Food Process Engineering and Technology

Food Process Engineering and Technology

Author: Zeki Berk

Publisher: Academic Press

Published: 2013-06-08

Total Pages: 721

ISBN-13: 0124159869

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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues


Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering

Author: Romeo T. Toledo

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 615

ISBN-13: 1461570522

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Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.