Introduction to Food Engineering

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Publisher : Gulf Professional Publishing
ISBN 13 : 0080574491
Total Pages : 787 pages
Book Rating : 4.93/5 ( download)

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Book Synopsis Introduction to Food Engineering by : R. Paul Singh

Download or read book Introduction to Food Engineering written by R. Paul Singh and published by Gulf Professional Publishing. This book was released on 2001-06-29 with total page 787 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Process Engineering and Technology

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Publisher : Academic Press
ISBN 13 : 0124159869
Total Pages : 721 pages
Book Rating : 4.60/5 ( download)

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Book Synopsis Food Process Engineering and Technology by : Zeki Berk

Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Materials Science and Engineering

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Publisher : John Wiley & Sons
ISBN 13 : 1118373928
Total Pages : 438 pages
Book Rating : 4.27/5 ( download)

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Book Synopsis Food Materials Science and Engineering by : Bhesh Bhandari

Download or read book Food Materials Science and Engineering written by Bhesh Bhandari and published by John Wiley & Sons. This book was released on 2012-07-30 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Trends in Food Engineering

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Publisher : CRC Press
ISBN 13 : 9781566769914
Total Pages : 376 pages
Book Rating : 4.14/5 ( download)

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Book Synopsis Trends in Food Engineering by : Jorge E. Lozano

Download or read book Trends in Food Engineering written by Jorge E. Lozano and published by CRC Press. This book was released on 2000-06-07 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Food Safety Engineering

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Publisher : Springer Nature
ISBN 13 : 3030426602
Total Pages : 754 pages
Book Rating : 4.06/5 ( download)

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Book Synopsis Food Safety Engineering by : Ali Demirci

Download or read book Food Safety Engineering written by Ali Demirci and published by Springer Nature. This book was released on 2020-05-28 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food Engineering Innovations Across the Food Supply Chain

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Publisher : Elsevier
ISBN 13 : 0128212926
Total Pages : 516 pages
Book Rating : 4.29/5 ( download)

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Book Synopsis Food Engineering Innovations Across the Food Supply Chain by : Pablo Juliano

Download or read book Food Engineering Innovations Across the Food Supply Chain written by Pablo Juliano and published by Elsevier. This book was released on 2021-12-09 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Fundamentals of Food Process Engineering

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Publisher : Springer Science & Business Media
ISBN 13 : 1461570522
Total Pages : 615 pages
Book Rating : 4.23/5 ( download)

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Book Synopsis Fundamentals of Food Process Engineering by : Romeo T. Toledo

Download or read book Fundamentals of Food Process Engineering written by Romeo T. Toledo and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Optimization in Food Engineering

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Publisher : CRC Press
ISBN 13 : 1420061429
Total Pages : 788 pages
Book Rating : 4.20/5 ( download)

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Book Synopsis Optimization in Food Engineering by : Ferruh Erdogdu

Download or read book Optimization in Food Engineering written by Ferruh Erdogdu and published by CRC Press. This book was released on 2008-12-09 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati

Food Engineering Fundamentals

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Publisher : Lulu.com
ISBN 13 : 1387294725
Total Pages : 224 pages
Book Rating : 4.25/5 ( download)

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Book Synopsis Food Engineering Fundamentals by : Arjun Ghimire

Download or read book Food Engineering Fundamentals written by Arjun Ghimire and published by Lulu.com. This book was released on 2017-10-14 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on "Food Engineering Fundamentals" covers the Unit operations part of Food Engineering subject of Bachelor of Food Technology, Tribhuvan University, Nepal. However, it can be used to serve as a text or as a reference book for students, professionals, and others engaged in agricultural science and food engineering, food science, and food technology. This book is also intended to be a step-by-step workbook that will help the students to practice solving food engineering problems.

Developments in Food Engineering

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Publisher : Springer Science & Business Media
ISBN 13 : 1461526744
Total Pages : 1117 pages
Book Rating : 4.42/5 ( download)

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Book Synopsis Developments in Food Engineering by : T. Yano, R. Matsuno and K. Nakamura

Download or read book Developments in Food Engineering written by T. Yano, R. Matsuno and K. Nakamura and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 1117 pages. Available in PDF, EPUB and Kindle. Book excerpt: The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - summarizes the frontiers of world food engineering in 1993. Congress was joined by the 4th International Conference on Fouling and Cleaning. There were 476 active members from 31 countries participating in the Congress. The editors hope that readers will find this book to be a useful review of the current state of food engineering, and will consider future developments in this research field. The editors extend thanks to the members of the organizing committee of ICEF6, and the advisors, Dr. Ryozo Toei, Professor Emeritus of Kyoto University and Dr. Masao Fujimaki, Professor Emeritus of the University of Tokyo. They also acknowledge the international advisory board members who helped the organizing committee in many ways, and the 10 foundations and 66 companies that financially supported the ICEF6. Finally, the editors are indebted to the reviewers of the manuscripts of these proceedings.