Unit Operations in Food Grain Processing PDF Download

Author: C.K. Sunil
Publisher: Academic Press
ISBN: 9780443189654
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization. The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing.

Author: C.K. Sunil
Publisher: Elsevier
ISBN: 0443189668
Category : Technology & Engineering
Languages : en
Pages : 621

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Book Description
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing. - Presents different methods of operations and the latest advances in grain processing - Explores value addition, grain waste and by-product utilization from grains - Covers all the unit operations followed in grains processing, theory, and principle - Covers application of emerging technologies in grain processing

Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
ISBN: 0128184744
Category : Technology & Engineering
Languages : en
Pages : 498

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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: R. L. Earle
Publisher: Elsevier
ISBN: 1483293106
Category : Technology & Engineering
Languages : en
Pages : 216

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Book Description
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

Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1420012622
Category : Science
Languages : en
Pages : 902

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Book Description
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

Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
ISBN: 111840632X
Category : Technology & Engineering
Languages : en
Pages : 754

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Book Description
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Author: Myer Kutz
Publisher: Academic Press
ISBN: 0128148047
Category : Technology & Engineering
Languages : en
Pages : 805

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Book Description
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. - Describes the latest breakthroughs in food production machinery - Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods - Provides efficient access to fundamental information and presents real-world applications - Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114991
Category : Technology & Engineering
Languages : en
Pages : 526

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Book Description
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods

Author: Fuji Jian
Publisher: CRC Press
ISBN: 1000475255
Category : Technology & Engineering
Languages : en
Pages : 502

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Book Description
Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch. The common characteristic of these materials is that all of them are hygroscopic and contain water. The hygroscopic properties are influenced by their physical properties, which are influenced by their storage environments such as bins, warehouses, bunkers, and temporary storage structures. This book focuses on the storage and drying of bulk products in these storage structures. On many occasions in our work with the grain storage and drying personnel especially our graduate students and industry contacts, we found a book explaining the fundamental principles of grain storage and drying is needed. Therefore, the primary objective of this book is to help readers understand the fundamental principles of grain storage and drying and develop a well-informed approach to solve grain storage and drying problems. Technologies for grain storage and drying are advanced through research; therefore, literature review and background on each topic has also been included. The book is generally intended for grain storage and drying students, engineers, and scientists. As reflected in the contents which are presented at several levels of depth, this book will serve well readers with different backgrounds and interests. An effort has been made to allow for independent reading of different sections, and to make a large part of this work accessible to a non-mathematical audience. The authors have combined their experience of teaching grain storage and drying to undergraduate and graduate students in the faculties of Agricultural and Food Sciences and Engineering. Material in the book is organized into broad topic areas: physical properties (Chapters 1 and 2), grain temperature and moisture (Chapters 2 and 6), water in biomaterials and relationship with its environment (Chapter 3), fundamental principles of aeration, drying, and rewetting (Chapter 4), and mathematical modelling of isotherm, drying, and re-wetting (Chapter 5). We hope our readers will benefit from the contents of the book for many decades.

Author: Farid Chemat
Publisher: Academic Press
ISBN: 0128154438
Category : Technology & Engineering
Languages : en
Pages : 588

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Book Description
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques