Food Engineering Concepts and Applications

This book outlines the processes and applications of food science in detail. It is a vital tool for all those who are researching or studying food engineering as it gives incredible insights into emerging trends and concepts.

Author: Lisa Jordan

Publisher: Syrawood Publishing House

ISBN: 1682866203

Category: Health & Fitness

Page: 244

View: 282

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Food engineering studies the nature of food and processes related to the production of food. It helps in the development of new processed food products and new techniques of manufacturing these products. Some of the disciplines related to this subject are food technology, food preservation, food microbiology, food chemistry, etc. This book outlines the processes and applications of food science in detail. It is a vital tool for all those who are researching or studying food engineering as it gives incredible insights into emerging trends and concepts.
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Introduction to Food Engineering

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.

Author: R. Paul Singh

Publisher: Gulf Professional Publishing

ISBN: 9780080574493

Category: Technology & Engineering

Page: 750

View: 106

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Food 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.
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Food Engineering

The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.

Author: Matcel Loncin

Publisher: Elsevier

ISBN: 9780323147484

Category: Technology & Engineering

Page: 514

View: 860

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Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
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Introduction to Food Engineering

The expectations include an application of these principles to several areas of food processing. Presenting these concepts to students with limited background in mathematics and engineering science presents a significant challenge.

Author: R Paul Singh

Publisher: Academic Press

ISBN: 0080919626

Category: Technology & Engineering

Page: 864

View: 857

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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
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Mathematical and Statistical Applications in Food Engineering

Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Author: Surajbhan Sevda

Publisher: CRC Press

ISBN: 9780429792526

Category: Mathematics

Page: 442

View: 317

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Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
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Food Engineering

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines.

Author: Murlidhar Meghwal

Publisher: CRC Press

ISBN: 9781315342023

Category: Technology & Engineering

Page: 396

View: 678

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This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.
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Introduction to Food Engineering

This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.

Author: R. Paul Singh

Publisher: Academic Press

ISBN: 0123709008

Category: Technology & Engineering

Page: 841

View: 253

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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. NEW TO THIS EDITION: 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
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Food Engineering Integrated Approaches

This book presents a significant and up-to-date review of various integrated approaches to food engineering.

Author: Gustavo F. Gutiérrez-Lopez

Publisher: Springer Science & Business Media

ISBN: 9780387754307

Category: Technology & Engineering

Page: 476

View: 153

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This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.
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Introduction to Food Engineering

The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications.

Author:

Publisher:

ISBN: OCLC:671761242

Category:

Page: 864

View: 840

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The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle followed.
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Essentials and Applications of Food Engineering

This book intends to present even the most complex food engineering concepts in a very simplified manner to the undergraduate and postgraduate students of the Food Engineering, Food Technology, and Food Science majors.

Author: C. Anandharamakrishnan

Publisher: CRC Press

ISBN: 9780429772382

Category: Health & Fitness

Page: 778

View: 551

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Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.
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