Introduction To Food Engineering
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Introduction To Food Engineering
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Author : R. Paul Singh
language : en
Publisher: Academic Press
Release Date : 2008-10-15
Introduction To Food Engineering written by R. Paul Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-15 with Technology & Engineering categories.
This fourth 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. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. - Supplemental processes including filtration, sedimentation, centrifugation, and mixing - Extrusion processes for foods - Packaging concepts and shelf life of foods - Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena
Introduction To Food Engineering
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Author : R. Paul Singh
language : en
Publisher: Elsevier
Release Date : 2023-12-19
Introduction To Food Engineering written by R. Paul Singh and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-19 with Science categories.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. - Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology - Quantitative examples describe the use of earth-friendly refrigerants in the cold chain - Design procedures relevant to emerging electrotechnologies in food processing - New content on resource sustainability for designing future food processing systems that support circular bioeconomy - Description of quantitative approaches to food processing to assist practicing professionals in the food industry
Introduction To Food Engineering
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Author : R. Paul Singh
language : en
Publisher: Academic Press
Release Date : 2013-06-20
Introduction To Food Engineering written by R. Paul Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-20 with Technology & Engineering categories.
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. - Communicates key concepts using audio, video, and animations - Integrates interactive tools to aid in understanding complex charts and graphs - Features multimedia guide to setting up Excel spreadsheets and working with formulae - Demonstrates key processes and engineering in practice through videos - Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples - Presents a practical, unique and challenging blend of principles and applications for comprehensive learning - Ideal for classroom use, valuable as a lifetime professional reference
Introduction To Food Engineering
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Author : Paul Singh
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Introduction To Food Engineering written by Paul Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
Introduction To Food Process Engineering
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Author : P. G. Smith
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-02-11
Introduction To Food Process Engineering written by P. G. Smith and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-11 with Technology & Engineering categories.
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which 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 work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.
Introduction To Food Engineering Enhanced
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Author : R. Paul Singh
language : en
Publisher: Academic Press
Release Date : 2013-08-01
Introduction To Food Engineering Enhanced written by R. Paul Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-01 with Technology & Engineering categories.
Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing. Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Finalist in Digital Book World's 2014 Digital Book Awards for Ebook Fixed Format/Enhanced – Reference/Academic Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference
Introduction To Food Manufacturing Engineering
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Author : Tze Loon Neoh
language : en
Publisher: Springer
Release Date : 2016-09-01
Introduction To Food Manufacturing Engineering written by Tze Loon Neoh and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-01 with Technology & Engineering categories.
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.
Introduction To Food Engineering
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Author : Molly Drake
language : en
Publisher:
Release Date : 2020-09-22
Introduction To Food Engineering written by Molly Drake and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-22 with Technology & Engineering categories.
Food engineering is an interdisciplinary field, which combines diverse aspects of microbiology, applied physical sciences, chemistry and engineering for food and related industries. It is concerned with the application of principles of agricultural engineering, mechanical engineering and chemical engineering. It is also responsible for the development of technology that is essential for the cost-effective production and commercialization of food products and services. It includes various activities such as food processing, packaging, instrumentation, ingredient manufacturing, etc. Food engineering also uses advanced monitoring and control systems to facilitate automation and flexible manufacturing of food. This textbook is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food engineering. It studies, analyses and upholds the pillars of this discipline and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book.
Introduction To Advanced Food Process Engineering
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Author : Jatindra Kumar Sahu
language : en
Publisher: CRC Press
Release Date : 2014-03-24
Introduction To Advanced Food Process Engineering written by Jatindra Kumar Sahu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-24 with Science categories.
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Introduction To Food Process Engineering
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Author : Albert Ibarz
language : en
Publisher: CRC Press
Release Date : 2014-04-10
Introduction To Food Process Engineering written by Albert Ibarz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-10 with Science categories.
Consumer 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 enterpris