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Author: D. Leo Pyle Publisher: Springer Science & Business Media ISBN: 1461538645 Category : Technology & Engineering Languages : en Pages : 481
Book Description
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach. • As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed. • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads. • It is vital to ensure the quality and safety of the product. • Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time. • The traditional design process cannot readily handle multi-product and multi-stream operations. • Processes must be energetically efficient and meet modern environmen tal standards.
Author: D. Leo Pyle Publisher: Springer Science & Business Media ISBN: 1461538645 Category : Technology & Engineering Languages : en Pages : 481
Book Description
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach. • As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed. • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads. • It is vital to ensure the quality and safety of the product. • Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time. • The traditional design process cannot readily handle multi-product and multi-stream operations. • Processes must be energetically efficient and meet modern environmen tal standards.
Author: Jatindra Kumar Sahu Publisher: CRC Press ISBN: 1439880719 Category : Science Languages : en Pages : 720
Book Description
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.
Author: Kenneth J. Valentas Publisher: CRC Press ISBN: 9780824782795 Category : Technology & Engineering Languages : en Pages : 412
Book Description
Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,
Author: Albert Ibarz Publisher: CRC Press ISBN: 1439809186 Category : Science Languages : en Pages : 726
Book Description
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 enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions
Author: Sakamon Devahastin Publisher: CRC Press ISBN: 1439857741 Category : Technology & Engineering Languages : en Pages : 637
Book Description
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on
Author: Seid Mahdi Jafari Publisher: Woodhead Publishing ISBN: 0128184744 Category : Technology & Engineering Languages : en Pages : 498
Book Description
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
Author: Susanta Kumar Das Publisher: CRC Press ISBN: 0429608349 Category : Technology & Engineering Languages : en Pages : 605
Book Description
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
Author: Publisher: Elsevier ISBN: 0128157828 Category : Technology & Engineering Languages : en Pages : 2482
Book Description
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Author: Carlos Ricardo Soccol Publisher: CRC Press ISBN: 1439887683 Category : Science Languages : en Pages : 491
Book Description
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of
Author: Maria R. Kosseva Publisher: Academic Press ISBN: 0123919282 Category : Technology & Engineering Languages : en Pages : 342
Book Description
Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. - Food waste is an area of focus for a wide range of related industries from food science to energy and engineering - Outlines the development of green product strategies - International authoring team represents the leading edge in research and development - Highlights leading trends of current research as well as future opportunities for reusing food waste
Author: D. Leo Pyle
Author: D. Leo Pyle
Author: Jatindra Kumar Sahu
Author: Kenneth J. Valentas
Author: Albert Ibarz
Author: Sakamon Devahastin
Author: Seid Mahdi Jafari
Author: Susanta Kumar Das
Author: 
Author: Carlos Ricardo Soccol
Author: Maria R. Kosseva