Experiments in Unit Operations and Processing of Foods

Experiments in Unit Operations and Processing of Foods
Title Experiments in Unit Operations and Processing of Foods PDF eBook
Author Maria Margarida Cortez Vieira
Publisher Springer Science & Business Media
Pages 192
Release 2008-10-20
Genre Technology & Engineering
ISBN 0387686428

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In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.

Unit Operations in Food Processing

Unit Operations in Food Processing
Title Unit Operations in Food Processing PDF eBook
Author R. L. Earle
Publisher Elsevier
Pages 216
Release 2013-10-22
Genre Technology & Engineering
ISBN 1483293106

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This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Title Engineering Principles of Unit Operations in Food Processing PDF eBook
Author Seid Mahdi Jafari
Publisher Woodhead Publishing
Pages 498
Release 2021-06-22
Genre Technology & Engineering
ISBN 0128184744

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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint

Unit Operations in Food Engineering

Unit Operations in Food Engineering
Title Unit Operations in Food Engineering PDF eBook
Author Albert Ibarz
Publisher CRC Press
Pages 902
Release 2002-10-29
Genre Science
ISBN 1420012622

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In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in

Virtual Experiments in Food Processing

Virtual Experiments in Food Processing
Title Virtual Experiments in Food Processing PDF eBook
Author R. Paul Singh
Publisher Rar Press
Pages 142
Release 2004
Genre Business & Economics
ISBN

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This book and the accompanying CD incorporates educational materials developed from results obtained from 30 years of research on selected computer applications in food processing. The CD contains software to conduct seventeen virtual experiments representing major food processes. The experiments may be used to augment existing laboratory courses, or as contents of a stand-alone virtual laboratory course in the food science curriculum.

Experiments in Food Process Engineering (PB)

Experiments in Food Process Engineering (PB)
Title Experiments in Food Process Engineering (PB) PDF eBook
Author Hridyesh Pandey
Publisher
Pages 312
Release 2006-02-01
Genre
ISBN 9788123910635

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Thermal Processing of Food

Thermal Processing of Food
Title Thermal Processing of Food PDF eBook
Author Senate Commission on Food Safety SKLM
Publisher John Wiley & Sons
Pages 294
Release 2007-09-24
Genre Technology & Engineering
ISBN 3527611509

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This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.