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| size reduction in food processing: Conventional and Advanced Food Processing Technologies Suvendu Bhattacharya, 2014-11-17 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. |
| size reduction in food processing: Food Powders Enrique Ortega-Rivas, Pablo Juliano, Hong Yan, 2006-04-04 This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form. |
| size reduction in food processing: Food Processing Handbook James G. Brennan, Alistair S. Grandison, 2012-05-07 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 |
| size reduction in food processing: Handbook of Food Processing Equipment George Saravacos, Athanasios E. Kostaropoulos, 2015-12-29 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. |
| size reduction in food processing: Introduction to Food Process Engineering P. G. Smith, 2011-02-11 This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. |
| size reduction in food processing: Food Processing Operations Analysis Das, 2005 The Book Tries To Make The Reader Understand The Food Processing Operations Through A Comprehensive Numerical Problem.Understanding Of The Operations Becomes Deeper When The Reader Solves The Exersise Problems Given Under Each Of The Operations. Answer To Most Of The Numerical Problems Have Been Provided In The Book. The Proposed Book Is Unique As It Includes (I) Comprehensive Numerical Problem Based On Actual Data Taken During Food Processing Operations (Ii) Mathematical Modelling Of The Processing Operations (Iii) Solutions Of The Numerical Problem Based On Mathematical Models Developed (Iv) Exersise Problems And (V) Inclusion Of Matlab Program In The Book. The Program Will Help The Reader To Find Out The Value Of The Responces As Affected By Varying The Independent Variables To Different Levels.Most Of The Materials Havebeen Class Tested Through The Teaching Of The Subjects. E.G., Food Processing Operations, Transfer Processes In Food Materials And Food Process Modelling And Evaluation. Content Highlights : - Part-I : Mechanical Operations : Size Reduction And Practice Size Analysis# High Pressure Homoginization. # Flexible Packaging And Shelf Life Prediction# Modified Atmosphere Packaging And Storage. # Single Screw Extrusion. # Seperation Of Liquids In Disk Type Centrifugal Seperator. # Seperation And Convaying On Oscillating Tray Surface. # Solid MixingsPart-Ii : Thermal Operations : Comparing Saturated And Flue Gas As Heat Transfer Media. # Liquid Heating In Plate Heat Exchanger. # Liquid Heating In Helical Tube Heat Exchanger. # Air Heating In Extended Surface Heat Exchanger. # In-Bottle Serialization. # Fluid Bed Freezing. # Concentration In Raising Film Evaporator. # Concentration In Falling Film Multistage Mechanical Vapour Recompression Evaporator. # Concentration In Scraped Surface Evaporator. # Osmo-Concentration In Fruit Solid. # Differential And Flash Distillation. # Air-Recirculatory Tray Drying. # Vaccum Drying. # Spray Drying. # Freeze Drying. # Hot Air Puffing.Part-Iii : Experimentation And Optimization : Empirical Model Development# Sensory Evaluation Using Fuzzy Logic. # Index |
| size reduction in food processing: Food Process Engineering and Technology Zeki Berk, 2008-09-25 The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.*Strong emphasis on the relationship between engineering and product quality/safety*Links theory and practice*Considers topics in light of factors such as cost and environmental issues |
| size reduction in food processing: Food Process Engineering H.A. Leniger, W.A. Beverloo, 1975-08-31 Transport phenomena. Fluid dynamics. Heat transfer. Mechanical operations: handling, mixing, sizereduction, separation. Physical operations: heat-exchanges, thermobacteriology. Freeze drying. extraction, crystallization. |
| size reduction in food processing: Fundamentals and Operations in Food Process Engineering Susanta Kumar Das, Madhusweta Das, 2019-03-08 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. |
| size reduction in food processing: Food Processing Technology P.J. Fellows, 2022-06-18 Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially - Contains worked examples of common calculations |
| size reduction in food processing: Handbook of Food Powders Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck, 2013-08-31 Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. - Explores the processing and handling technologies in the production of food powders - Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size - Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products |
| size reduction in food processing: Unit Operations in Food Processing R. L. Earle, 2004 |
| size reduction in food processing: Handbook of Food Process Design Jasim Ahmed, Mohammad Shafiur Rahman, 2012-02-27 In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption. |
| size reduction in food processing: Handbook of Food Process Design, 2 Volume Set Jasim Ahmed, Mohammad Shafiur Rahman, 2012-05-21 In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption. |
| size reduction in food processing: Food Engineering Handbook Theodoros Varzakas, Constantina Tzia, 2014-11-24 Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy |
| size reduction in food processing: Food Process Engineering Operations George D. Saravacos, Zacharias B. Maroulis, 2011-04-11 A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries. |
| size reduction in food processing: Introduction to Food Process Engineering Albert Ibarz, Gustavo V. Barbosa-Canovas, 2014-04-10 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 enterpris |
| size reduction in food processing: Unit Operations in Food Processing R. L. Earle, 2013-10-22 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 |
| size reduction in food processing: Food Processing for Increased Quality and Consumption Alexandru Mihai Grumezescu, Alina Maria Holban, 2018-04-08 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 |
| size reduction in food processing: Non-thermal Food Engineering Operations Enrique Ortega-Rivas, 2012-02-25 A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes. |
| size reduction in food processing: Agro-Processing and Food Engineering Harish Kumar Sharma, Navneet Kumar, 2022-03-22 This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book’s contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to develop skills in the field. Many illustrations in form of diagrams/charts/pictures provide a clear understanding. Solved numerical problems, which are given in the chapters, will provide students clarity in conceptualizing the basics. The book covers the syllabus related to agro-processing and food engineering at the undergraduate and postgraduate level in various universities, agricultural universities, allied institutes, and colleges across the globe. It will be extremely beneficial to students as it covers the most important and relevant topics, which are hardly covered in any other single compilation and published textbooks. It would be a good textbook for universities, agricultural universities, institutes, and colleges running courses in agriculture, horticulture, postharvest technology, process and food engineering, food engineering, food engineering and technology, food technology, food science, and food and nutrition. |
| size reduction in food processing: Food Engineering EduGorilla Prep Experts, 2024-06-14 EduGorilla Publication is a trusted name in the education sector, committed to empowering learners with high-quality study materials and resources. Specializing in competitive exams and academic support, EduGorilla provides comprehensive and well-structured content tailored to meet the needs of students across various streams and levels. |
| size reduction in food processing: Food Process Engineering and Technology Zeki Berk, 2013-06-08 The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues |
| size reduction in food processing: Food Microbiology and Hygiene Richard Hayes, 2013-03-09 The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much publicity about newer forms of 'food poisoning'. Thus listeriosis is discussed in some detail whilst the problems of salmonellas in eggs and BSE are also considered. Interest in irradiated foods has waxed and waned but it is rightly included in the relevant chapter. There has been much progress in methodology with the advent of advanced molecular techniques such as gene probes and that of PCR; these are discussed briefly. I have included sections on HACCP which has come into great prominence in recent years thus answering a specific criticism made of the earlier edition. The chapter on water and waste disposal contains material on Legionnaires' disease and cryptosporidiosis, infections of much concern at the present time. Finally, the chapter on legislation has undergone a major revision with far greater emphasis being placed on EC food hygiene legislation. |
| size reduction in food processing: Food Processing Technology P.J. Fellows, 2009-06-22 The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics |
| size reduction in food processing: Food Engineering Anagh Deshpande, 2024-12-15 Food Engineering: Innovations and Applications is an essential guide for anyone interested in food science and technology. This book explores the world of food preparation and service, providing a thorough understanding of the industry for aspiring researchers, scientists, and professionals. Covering basic concepts and real-life examples to enhance learning and comprehension, it is written in simple language to ensure accessibility for readers of all ages. From fundamental knowledge to advanced practices, this book provides precise and to-the-point information, practical examples to illustrate real-world applications, and relevant visuals to aid comprehension. Food Engineering: Innovations and Applications is perfect for anyone eager to learn about food technology and its applications. It offers a comprehensive overview, making complex topics easier to grasp and apply. |
| size reduction in food processing: STOICHIOMETRY AND PROCESS CALCULATIONS K. V. NARAYANAN, B. LAKSHMIKUTTY, 2006-01-01 This textbook is designed for undergraduate courses in chemical engineering and related disciplines such as biotechnology, polymer technology, petrochemical engineering, electrochemical engineering, environmental engineering, safety engineering and industrial chemistry. The chief objective of this text is to prepare students to make analysis of chemical processes through calculations and also to develop in them systematic problem-solving skills. The students are introduced not only to the application of law of combining proportions to chemical reactions (as the word ‘stoichiometry’ implies) but also to formulating and solving material and energy balances in processes with and without chemical reactions. The book presents the fundamentals of chemical engineering operations and processes in an accessible style to help the students gain a thorough understanding of chemical process calculations. It also covers in detail the background materials such as units and conversions, dimensional analysis and dimensionless groups, property estimation, P-V-T behaviour of fluids, vapour pressure and phase equilibrium relationships, humidity and saturation. With the help of examples, the book explains the construction and use of reference-substance plots, equilibrium diagrams, psychrometric charts, steam tables and enthalpy composition diagrams. It also elaborates on thermophysics and thermochemistry to acquaint the students with the thermodynamic principles of energy balance calculations. Key Features : • SI units are used throughout the book. • Presents a thorough introduction to basic chemical engineering principles. • Provides many worked-out examples and exercise problems with answers. • Objective type questions included at the end of the book serve as useful review material and also assist the students in preparing for competitive examinations such as GATE. |
| size reduction in food processing: Food Process Design Zacharias B. Maroulis, George D. Saravacos, 2003-05-09 This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq |
| size reduction in food processing: Food Process Engineering Principles and Data Michael Lewis, 2022-11-18 Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. - Thoroughly explores a collection of data on the physical properties of foods and food processing systems - Presents background information on the chemical, physical and engineering properties of foods - Includes comprehensive charts with data on food properties |
| size reduction in food processing: Conventional and Advanced Food Processing Technologies Suvendu Bhattacharya, 2014-09-26 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. |
| size reduction in food processing: TEXT BOOK OF PHARMACEUTICAL ENGINEERING Prof. (Dr.) Mukesh Chandra Sharma, Dr. Ramisetty Sunitha, Dr. Sonu Sharma, Dr. Mayank Choubey, Dr. Hiranmoy Parya, 2025-05-12 The Text Book of Pharmaceutical Engineering is a comprehensive guide tailored to provide students and professionals with a thorough understanding of the essential principles and practices within pharmaceutical process engineering. It covers a wide range of foundational topics, beginning with the flow of fluids, where key devices such as manometers, orifice meters, and Venturimeters are discussed alongside critical concepts like Bernoulli’s theorem and Reynolds number. The book then transitions into size reduction, detailing the mechanisms, laws, and machinery including hammer mills, ball mills, and fluid energy mills, with a balanced focus on their construction, uses, and operational advantages and limitations. Following this, it delves into size separation, offering insights into equipment like cyclone separators, sieve shakers, and elutriation tanks, reinforcing practical understanding with theoretical frameworks. The heat transfer section explores conduction, convection, and radiation, backed by Fourier’s law and discussions on heat exchangers. In the evaporation chapter, a variety of evaporators such as climbing film and multiple effect systems are thoroughly analyzed. The section on distillation introduces several forms, from simple to molecular distillation, each elaborated with principles and methodologies. The drying chapter is equally robust, featuring tray dryers, vacuum dryers, and freeze dryers, emphasizing the rate of drying and moisture content dynamics. Mixing is covered with an in-depth look at blending equipment for solids, liquids, and semisolids, highlighting mixers like ribbon blenders and Silverson emulsifiers. The filtration section addresses both theory and practical aspects, focusing on various filters such as plate & frame and rotary drum types. Centrifugation is presented with technical clarity, detailing devices like perforated basket and super centrifuges. The final chapter discusses materials used in pharmaceutical plant construction, alongside an analysis of corrosion, its types, and prevention strategies, encompassing metals and nonmetals. Overall, this textbook stands as a critical resource that bridges theoretical knowledge with real-world pharmaceutical manufacturing applications. |
| size reduction in food processing: Food Engineering Handbook, Two Volume Set Theodoros Varzakas, Constantina Tzia, 2014-12-12 Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie |
| size reduction in food processing: Phase Transitions in Foods Yrjö H. Roos, Yrjo H Roos, 1995-06-12 Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of nonfat food solids asbiopolymerswhich exhibit physical properties that are highly dependent on temperature, time, and water content - Details the effects of water on the state and stability of foods - Includes information on changes occuring in state and physicochemical properties during processing and storage - The only book on phase and state transitions written specifically for the applications in food industry, product development, and research - No recent competition |
| size reduction in food processing: Stoichiometry and Process Calculations Mr. Rohit Manglik, 2024-01-22 EduGorilla Publication is a trusted name in the education sector, committed to empowering learners with high-quality study materials and resources. Specializing in competitive exams and academic support, EduGorilla provides comprehensive and well-structured content tailored to meet the needs of students across various streams and levels. |
| size reduction in food processing: Food Processing Technology Mr. Rohit Manglik, 2024-01-28 EduGorilla Publication is a trusted name in the education sector, committed to empowering learners with high-quality study materials and resources. Specializing in competitive exams and academic support, EduGorilla provides comprehensive and well-structured content tailored to meet the needs of students across various streams and levels. |
| size reduction in food processing: Food Processing Stephanie Clark, Stephanie Jung, Buddhi Lamsal, 2014-06-03 FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science. |
| size reduction in food processing: Food Processing , 2003 |
| size reduction in food processing: Drying Technology in Food Processing Seid Mahdi Jafari, Narjes Malekjani, 2023-05-08 Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, Drying basics, Different dryers in the food industry, Application of drying in the food industry, and Design, control, and efficiency of dryers, all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles 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 drying unit operations in food industries - Strives to help improve the quality and safety of food products with drying technology - Reviews alternatives for drying operations |
| size reduction in food processing: Food Hygiene, Microbiology and HACCP S. Forsythe, 2012-12-06 Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding ofthe prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included. |
| size reduction in food processing: Food Oral Processing Jianshe Chen, Lina Engelen, 2012-01-24 This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines. |
int - What is size_t in C? - Stack Overflow
size_t is an unsigned integer data type which can assign only 0 and greater than 0 integer values. It measure bytes of any object's size and is returned by sizeof operator. const is the syntax …
What is the difference between int, Int16, Int32 and Int64?
Mar 14, 2012 · The only real difference here is the size. All of the int types here are signed integer values which have varying sizes. Int16: 2 bytes; Int32 and int: 4 bytes; Int64: 8 bytes; There is …
Maximum length of HTTP GET request - Stack Overflow
Jan 22, 2020 · @nohros That's idealistically true, but GET also has limitations that POST/PUT do not. For example, suppose you want to perform a very long query involving a bunch of ids; if …
Select SQL Server database size - Stack Overflow
Aug 2, 2013 · Try this one - Query: SELECT database_name = DB_NAME(database_id) , log_size_mb = CAST(SUM(CASE WHEN type_desc = 'LOG' THEN size END) * 8. / 1024 AS …
Get the size of the screen, current web page and browser window
Aug 9, 2010 · for windowWidth/Height OP don't want to count size of scroll bars so we use .clientWidth/Height the screenY - in below solution we add to position of top left browser …
sql - Postgres DB Size Command - Stack Overflow
Sep 20, 2013 · select t1.datname AS db_name, pg_size_pretty(pg_database_size(t1.datname)) as db_size from pg_database t1 order by pg_database_size(t1.datname) desc; If you intend …
python - size of NumPy array - Stack Overflow
Yes numpy has a size function, and shape and size are not quite the same. Input. import numpy as np data ...
Altering column size in SQL Server - Stack Overflow
Apr 13, 2012 · With Row Compression, your fixed size columns can use only the space needed by the smallest data type where the actual data fits. When table is compressed at ROW level, …
Make just one slide different size in Powerpoint - Stack Overflow
Feb 5, 2014 · True you can't have different sized slides. NOT true the size of you slide doesn't matter. It will size it to your resolution, but you can click on the magnifying icon(at least on PP …
Initializing the size of a C++ vector - Stack Overflow
Each reallocation will increase the size geometrically. Further read: std::vector and std::string reallocation strategy. Use this when you don't know the size in advance and you don't even …
int - What is size_t in C? - Stack Overflow
size_t is an unsigned integer data type which can assign only 0 and greater than 0 integer values. It measure bytes of any object's size and is returned by sizeof operator. const is the syntax …
What is the difference between int, Int16, Int32 and Int64?
Mar 14, 2012 · The only real difference here is the size. All of the int types here are signed integer values which have varying sizes. Int16: 2 bytes; Int32 and int: 4 bytes; Int64: 8 bytes; There is …
Maximum length of HTTP GET request - Stack Overflow
Jan 22, 2020 · @nohros That's idealistically true, but GET also has limitations that POST/PUT do not. For example, suppose you want to perform a very long query involving a bunch of ids; if …
Select SQL Server database size - Stack Overflow
Aug 2, 2013 · Try this one - Query: SELECT database_name = DB_NAME(database_id) , log_size_mb = CAST(SUM(CASE WHEN type_desc = 'LOG' THEN size END) * 8. / 1024 AS …
Get the size of the screen, current web page and browser window
Aug 9, 2010 · for windowWidth/Height OP don't want to count size of scroll bars so we use .clientWidth/Height the screenY - in below solution we add to position of top left browser …
sql - Postgres DB Size Command - Stack Overflow
Sep 20, 2013 · select t1.datname AS db_name, pg_size_pretty(pg_database_size(t1.datname)) as db_size from pg_database t1 order by pg_database_size(t1.datname) desc; If you intend …
python - size of NumPy array - Stack Overflow
Yes numpy has a size function, and shape and size are not quite the same. Input. import numpy as np data ...
Altering column size in SQL Server - Stack Overflow
Apr 13, 2012 · With Row Compression, your fixed size columns can use only the space needed by the smallest data type where the actual data fits. When table is compressed at ROW level, …
Make just one slide different size in Powerpoint - Stack Overflow
Feb 5, 2014 · True you can't have different sized slides. NOT true the size of you slide doesn't matter. It will size it to your resolution, but you can click on the magnifying icon(at least on PP …
Initializing the size of a C++ vector - Stack Overflow
Each reallocation will increase the size geometrically. Further read: std::vector and std::string reallocation strategy. Use this when you don't know the size in advance and you don't even …
