Read and Download eBook Full
Author: Richard W. Hartel
Publisher: CRC Press
Published: 2008-03-17
Total Pages: 234
ISBN-13: 1420055062
DOWNLOAD EBOOKA Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour
Author: Richard W. Hartel
Publisher: CRC Press
Published: 2008-03-17
Total Pages: 234
ISBN-13: 1000765490
DOWNLOAD EBOOKA Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour
Author: Theunis Christoffel Robberts
Publisher: CRC Press
Published: 2013-02-20
Total Pages: 359
ISBN-13: 1439848092
DOWNLOAD EBOOKThe component parts of a manufacturing system are important. Without peripherals and services such as pumps, boilers, power transmission, water treatment, waste disposal, and efficient lighting, the system will collapse. Food Plant Engineering Systems, Second Edition fills the need for a reference dealing with the bits and pieces that keep systems running, and also with how the peripheral parts of a processing plant fit within the bigger picture. The author has gathered information from diverse sources to introduce readers to the ancillary equipment used in processing industries, including production line components and environmental control systems. He explores the buildings and facilities as well as the way various parts of a plant interact to increase plant production. This new edition covers the systems approach to Lean manufacturing, introducing Lean principles to the food industry. It also addresses sustainability and environmental issues, which were not covered in the first edition. Written so readers with only basic mathematical knowledge will benefit from the content, the text describes measurements and numbers as well as general calculations, including mass and energy balances. It addresses the properties of fluids, pumps, and piping, and provides a brief discussion of thermodynamics. In addition, it explores electrical system motors, starters, heating, and lights; heating systems and steam generation; cooling and refrigeration systems; and water, waste, and material handling systems. The text also deals with plant design, including location, foundations, floors, walls, roofs, drains, and insulation. The final chapter presents an overview of safety and OSHA regulations, and the appendices provide conversion tables and an introduction to mathematics.
Author: R. Paul Singh
Publisher: Gulf Professional Publishing
Published: 2001-06-29
Total Pages: 787
ISBN-13: 0080574491
DOWNLOAD EBOOKFood engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Author: RAO, D. G.
Publisher: PHI Learning Pvt. Ltd.
Published: 2023-08-15
Total Pages: 642
ISBN-13: 8196378947
DOWNLOAD EBOOKFood technology is the application of food science to the selection, preservation, processing, packaging, distribution and use of safe nutritious and wholesome food. The amalgamation of food technology with engineering operations has given birth to the discipline of food engineering. The book is divided into four parts. The first part begins with a brief introduction to food technology and its historical importance and development. The second part covers the basic principles, materials and energy balance concepts that prepare a solid ground for easy comprehension of the technologies involved. The third part, which deals with unit operations in food processing, is the core component of the book. It includes all the transport phenomena, mechanical operations, size reduction, grinding and milling. A separate chapter is devoted to microwave heating in view of its importance in food processing. Dehydration, solvent extraction, distillation, and mechanical operations have been discussed extensively. The fourth part deals with food industry management, and the peripheral and integrated food engineering operations. The book caters to the needs of undergraduate and postgraduate students of food engineering and technology and food science and technology. KEY FEATURES • Provides numerous worked-out examples. • Explains the concepts without excessive mathematical expressions and derivations. • Covers all engineering principles that are needed for a successful operation of a food processing plant. • Includes an extensive set of review questions at the end of each chapter. NEW TO THE EDITION • Introduces a new chapter on fermentation highlighting its benefits and applications in food processing industry. • Incorporates a section on emulsification discussing machinery and equipment used in the process, challenges and its applications in food processing. • Revises numerical calculations for appropriateness. TARGET AUDIENCE • B.Tech. Food Engineering and Technology • B.Tech/M. Tech. Food Processing and Engineering • M.Tech. Food Engineering and Technology • B.Sc. Food Technology
Author: Albert Ibarz
Publisher: CRC Press
Published: 2014-04-10
Total Pages: 726
ISBN-13: 1439809186
DOWNLOAD EBOOKConsumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions
Author: Clayton R. Paul
Publisher: John Wiley & Sons
Published: 2011-09-20
Total Pages: 246
ISBN-13: 1118211103
DOWNLOAD EBOOKJust the math skills you need to excel in the study or practice of engineering Good math skills are indispensable for all engineers regardless of their specialty, yet only a relatively small portion of the math that engineering students study in college mathematics courses is used on a frequent basis in the study or practice of engineering. That's why Essential Math Skills for Engineers focuses on only these few critically essential math skills that students need in order to advance in their engineering studies and excel in engineering practice. Essential Math Skills for Engineers features concise, easy-to-follow explanations that quickly bring readers up to speed on all the essential core math skills used in the daily study and practice of engineering. These fundamental and essential skills are logically grouped into categories that make them easy to learn while also promoting their long-term retention. Among the key areas covered are: Algebra, geometry, trigonometry, complex arithmetic, and differential and integral calculus Simultaneous, linear, algebraic equations Linear, constant-coefficient, ordinary differential equations Linear, constant-coefficient, difference equations Linear, constant-coefficient, partial differential equations Fourier series and Fourier transform Laplace transform Mathematics of vectors With the thorough understanding of essential math skills gained from this text, readers will have mastered a key component of the knowledge needed to become successful students of engineering. In addition, this text is highly recommended for practicing engineers who want to refresh their math skills in order to tackle problems in engineering with confidence.
Author: Dennis R. Heldman
Publisher: CRC Press
Published: 2018-12-19
Total Pages: 1244
ISBN-13: 0429831560
DOWNLOAD EBOOKAs the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Author: Kuldeep Singh
Publisher: Bloomsbury Publishing
Published: 2019-12-13
Total Pages: 944
ISBN-13: 0230345980
DOWNLOAD EBOOKThis popular, world-wide selling textbook teaches engineering mathematics in a step-by-step fashion and uniquely through engineering examples and exercises which apply the techniques right from their introduction. This contextual use of mathematics is highly motivating, as with every topic and each new page students see the importance and relevance of mathematics in engineering. The examples are taken from mechanics, aerodynamics, electronics, engineering, fluid dynamics and other areas. While being general and accessible for all students, they also highlight how mathematics works in any individual's engineering discipline. The material is often praised for its careful pace, and the author pauses to ask questions to keep students reflecting. Proof of mathematical results is kept to a minimum. Instead the book develops learning by investigating results, observing patterns, visualizing graphs and answering questions using technology. This textbook is ideal for first year undergraduates and those on pre-degree courses in Engineering (all disciplines) and Science. New to this Edition: - Fully revised and improved on the basis of student feedback - New sections - More examples, more exam questions - Vignettes and photos of key mathematicians
Author: Andrei D. Polyanin
Publisher: CRC Press
Published: 2006-11-27
Total Pages: 1542
ISBN-13: 1420010514
DOWNLOAD EBOOKCovering the main fields of mathematics, this handbook focuses on the methods used for obtaining solutions of various classes of mathematical equations that underlie the mathematical modeling of numerous phenomena and processes in science and technology. The authors describe formulas, methods, equations, and solutions that are frequently used in scientific and engineering applications and present classical as well as newer solution methods for various mathematical equations. The book supplies numerous examples, graphs, figures, and diagrams and contains many results in tabular form, including finite sums and series and exact solutions of differential, integral, and functional equations.
