Handbook of Food Engineering Practice

Inbunden, Engelska, 1997

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Beskrivning

Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques.A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough.The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Produktinformation

Utgivningsdatum:1997-07-23
Mått:178 x 254 x undefined mm
Vikt:1 474 g
Format:Inbunden
Språk:Engelska
Antal sidor:736
Förlag:Taylor & Francis Inc
ISBN:9780849386947

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Mer om författaren

Kenneth J. Valentas, Enrique Rotstein; R. Paul Singh

Recensioner i media

"Each chapter is replete with references to the particular subject being covered and the book is abundantly illustrated with tables, charts and lists of properties or materials associated with the particular subject under discussion."-John J. Powers, Book Reviews

Innehållsförteckning

Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids, James F. Steffe and R. Paul SinghSterilization Process Engineering, Hosahilli S. Ramaswamy and R. Paul SinghPrediction of Freezing Time and Design of Food Freezers, Donald J. Cleland and Kenneth J. ValentasDesign and Performance Evaluation of Dryers, Guillermo H. Crapiste and Enrique RotsteinDesign and Performance Evaluation of Membrane Systems, Jatal D. MannapperumaDesign and Performance Evaluation of Evaporation, Chin Shu Chen and Ernesto HernandezMaterial and Energy Balances, Brian E. Farkas and Daniel F. FarkasFood Packaging Materials, Barrier Properties, and Selection, Ruben J. HernandezKinetics of Food Deterioration and Shelf-Life Prediction, Petros S. Taoukis, Theodore P. Labuza, and I. Sam SaguyTemperature Tolerance of Foods during Distribution, John Henry Wells and R. Paul SinghDefinition,Measurement, and Prediction of Thermophysical and Rheological Properties, Martin J. Urbicain and Jorge E. LozanoDough Processing Systems, Leon Levine and Ed BoehmerCost and Profitability Estimation, J. Peter ClarkSimulation and Optimization, Enrique Rotstein, Julius Chu, and I. Sam SaguyCIP Sanitary Process Design, Dale A. SeiberlingProcess Control, David BresnahanFood Chemistry for Engineers, Joseph J. Warthesan and Martha R. MeuhlenkampIndexCatalog no. 8694, 1998, 736 pp.,ISBN: 0-8493-8694-2$134.95 / £90.00Short TOC