Handbook of Food Processing Equipment PDF Download

Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781

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Book Description
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Author: Joseph H. Greenberg
Publisher: ASM International(OH)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 298

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Book Description
Really two handbooks in one: Part I covers thermal processing equipment involved in the manufacture of products from metals and other materials of construction Part II covers thermal processing technology involved primarily in the production of materials of construction used by manufacturers. In Part I, the focus is on heating and heat treating equipment, ovens, and low temperature furnaces, plus related subjects (including furnace components, auxiliary equipment, and heat resistant alloys for furnace parts and fixtures). Practical guidelines will help you evaluate, select, apply and operate this equipment. In addition, representative suppliers of each type of equipment are listed at the end of each section, and complete address and phone information are located at the end of the book. The premise of Part II is that the knowledge of both thermal processing technology and foundry technology is critical to the manufacturers of finished products. Apply this know-how to select and apply raw material - a key to survival in these days of global price/quality competition.Part I Contents: Heating and Heating Furnaces (31 types, including kilns and lehrs) Ovens and Low Temperature Furnaces (batch ovens, continuous ovens, oven heating systems, oven recirculating and exhaust system, different types of processing ovens, more) Electric Heating Equipment (induction furnaces, resistant heated furnaces, conductive resistance heat furnaces and more) Furnace Components and Auxiliary Equipment (equipment for combustion, fuel burning, auxiliary combustion, radiation heating, instrumentation and control, safety control for furnaces, energy recovery systems, material handling and furnace charging, continuous handling systems). Part II Contents: Process Furnaces and Kilns (23 types of equipment, including coke ovens, iron blast furnaces, electric smelting and refining furnaces, copper smelting furnaces, roasters and kilns) Melting, Refining and Holding Furnaces (reverberatory furnaces, pneumatic steelmaking furnaces, electric arc melting holding furnaces, electric induction furnaces, secondary steelmaking systems, and other processes).

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1498721788
Category : Technology & Engineering
Languages : en
Pages : 666

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Book Description
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Author: George E. Totten
Publisher: CRC Press
ISBN: 1482293021
Category : Science
Languages : en
Pages : 1571

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Book Description
This reference presents the classical perspectives that form the basis of heat treatment processes while incorporating descriptions of the latest advances to impact this enduring technology. The second edition of the bestselling Steel Heat Treatment Handbook now offers abundantly updated and extended coverage in two self-contained volumes:

Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 3527634371
Category : Technology & Engineering
Languages : en
Pages : 829

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Book Description
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582316
Category : Technology & Engineering
Languages : en
Pages : 1422

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Book Description
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Author: H. L. M. Lelieveld
Publisher: Taylor & Francis US
ISBN: 9781855739574
Category : Business & Economics
Languages : en
Pages : 752

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Book Description
Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.

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: James G. Speight
Publisher: Gulf Professional Publishing
ISBN: 0080942717
Category : Technology & Engineering
Languages : en
Pages : 657

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Book Description
Written by an author with over 38 years of experience in the chemical and petrochemical process industry, this handbook will present an analysis of the process steps used to produce industrial hydrocarbons from various raw materials. It is the first book to offer a thorough analysis of external factors effecting production such as: cost, availability and environmental legislation. An A-Z list of raw materials and their properties are presented along with a commentary regarding their cost and availability. Specific processing operations described in the book include: distillation, thermal cracking and coking, catalytic methods, hydroprocesses, thermal and catalytic reforming, isomerization, alkylation processes, polymerization processes, solvent processes, water removal, fractionation and acid gas removal. - Flow diagrams and descriptions of more than 250 leading-edge process technologies - An analysis of chemical reactions and process steps that are required to produce chemicals from various raw materials - Properties, availability and environmental impact of various raw materials used in hydrocarbon processing

Author: M Swainson
Publisher: Woodhead Publishing
ISBN: 1782422870
Category : Technology & Engineering
Languages : en
Pages : 608

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Book Description
This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world's most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson's Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces. - Compiled expertise of food sector specialists with extensive industrial experience. - Edited by an industry and academic expert with over 25 years experience of technical and quality management in the food sector. - Contains Technical and Quality Management information that is relevant to a wide range of sectors in the food industry. - Also examines Technical and Quality Management practice in specific food applications and reviews relevant compliance standards.