Katarzyna Samborska - Böcker
Utilities in the Food Factories
Unit Operations and Processing Equipment in the Food Industry
1 898 kr
Kommande
Utilities in the Food Factories: Unit Operations and Processing Equipment in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for utilities within food production factories. These processes and unit operations are very important in terms of providing enough resources for production lines. The book's chapters analyze, in detail, the importance of food industry utilities, such as boilers, compressors, electricity generators, refrigeration systems, water and wastewater treatment facilities, cleaning in place (CIP), automation and control, fire extinguishing and emergency, Lightening, Aeration, ventilation, and air conditioning systems. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. It will serve as a single reference summarizing the utilities in the industrial sector.
Explores the installation and application of different utilities within food factoriesCovers different alternatives and new opportunities for utilitiesBrings deep analysis of the importance of food industry utilities, such as electricity generators, refrigeration systems, water, and wastewater treatment facilities
Spray Drying for the Food Industry
Unit Operations and Processing Equipment in the Food Industry
1 898 kr
Skickas inom 7-10 vardagar
Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried powders", all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations.?
Thoroughly explores novel applications of spray drying unit operations in food industries Helps readers improve the formulation of food powders with natural ingredients Promotes better control of spray drying with simulation and modeling tools