Published April 30, 1989
by Springer .
Written in English
|Contributions||R.P. Singh (Editor), Augusto G. Medina (Editor)|
|The Physical Object|
|Number of Pages||616|
As an example, once the food scientist has, through the use of the computer, developed the optimal formulation, the food engineer will, also with the aid of the computer, design the optimal processing system to manufacture the by: 1. Introduction to Food Process Engineering treats the principles of processing in a scientifically rigorous yet concise manner, and can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they by: Heat transfer is ubiquitous in food processing. Heat exchangers are commonly used for the purposes of heating and cooling foods. In designing heating or cooling systems, thermal properties of foods and food contact materials are required. The key thermal properties include specific heat. Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw Author: Bhesh Bhandari.
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations. Physical Properties Applications. The study of food engineering focuses on the analysis of equipment and systems used to process food on a commercial production scale. Engineering of systems for food materials can be more thorough if there is an understanding of the changes that occur in food as it is processed by the system. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated .
Process Controls in Food Processing Sensors Problems List of Symbols Bibliography CHAPTER 4 Heat Transfer in Food Processing Systems for Heating and Cooling Food Products Thermal Properties of Foods Modes of Heat Transfer Steady-State Heat Transfer Unsteady-State Heat Transfer Electrical Conductivity of Foods Book Edition: 4. Tables of physical and engineering properties of foods have been published in handbooks and special books of Food Engineering (Heldman and Lund, ; Okos, ; Lewis, , Rahman, ). Reliable property data are available for food liquids, such as oils, juices Cited by: In: Singh R.P., Medina A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series (Series E: Applied Cited by: 1. 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 : George Saravacos.