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Introduction to Food Engineering

Introduction to Food Engineering
A Book

by R. Paul Singh,Dennis R. Heldman

  • Publisher : Gulf Professional Publishing
  • Release : 2001-06-29
  • Pages : 750
  • ISBN : 0080574491
  • Language : En, Es, Fr & De
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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Introduction to Food Engineering

Introduction to Food Engineering
A Book

by R. Paul Singh

  • Publisher : Unknown Publisher
  • Release : 2014
  • Pages : 867
  • ISBN : 9789351073499
  • Language : En, Es, Fr & De
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Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Introduction to Food Process Engineering

Introduction to Food Process Engineering
A Book

by Albert Ibarz,Gustavo V. Barbosa-Canovas

  • Publisher : CRC Press
  • Release : 2014-04-10
  • Pages : 722
  • ISBN : 1439809186
  • Language : En, Es, Fr & De
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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 enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering
A Book

by Tze Loon Neoh,Shuji Adachi,Takeshi Furuta

  • Publisher : Springer
  • Release : 2016-08-01
  • Pages : 179
  • ISBN : 9789811004414
  • Language : En, Es, Fr & De
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This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

Introduction to Food Engineering

Introduction to Food Engineering
A Book

by R Paul Singh,R. Paul Singh,Dennis R. Heldman

  • Publisher : Academic Press
  • Release : 2008-10-15
  • Pages : 864
  • ISBN : 9780080919621
  • Language : En, Es, Fr & De
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This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Introduction to Food Engineering

Introduction to Food Engineering
A Book

by Paul Singh

  • Publisher : Academic Press
  • Release : 2012-12-02
  • Pages : 318
  • ISBN : 0323138128
  • Language : En, Es, Fr & De
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Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering
A Book

by Tze Loon Neoh,Shuji Adachi,Takeshi Furuta

  • Publisher : Springer
  • Release : 2018-09-09
  • Pages : 179
  • ISBN : 9789811091643
  • Language : En, Es, Fr & De
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This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

The Fundamentals of Food Engineering

The Fundamentals of Food Engineering
A Book

by Stanley E. Charm

  • Publisher : Unknown Publisher
  • Release : 1963
  • Pages : 592
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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An introduction to food engineering; the material and energy balance; Flow of fluid food; Transfer of heat; Methods for thermal process evaluation; The freezing and thawing of foods; Evaporation; Dehydration of foods; Freeze drying; Distillation; Extraction; Mass transfer; Filtration and centrifugation; The strenght of food materials and equipment; Kinetics of biological reactions; Appendix: food engineering data.

Introduction to Food Process Engineering

Introduction to Food Process Engineering
A Book

by P. G. Smith,Peter Geoffrey Smith

  • Publisher : Springer Science & Business Media
  • Release : 2003
  • Pages : 466
  • ISBN : 9780306473975
  • Language : En, Es, Fr & De
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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.

Introduction to Food Engineering, Enhanced

Introduction to Food Engineering, Enhanced
A Book

by R Paul Singh,Dennis R. Heldman

  • Publisher : Academic Press
  • Release : 2013-08-01
  • Pages : 129
  • ISBN : 0124172466
  • Language : En, Es, Fr & De
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Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing. Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Introduction to Food Manufacturing Engineering

Introduction to Food Manufacturing Engineering
A Book

by Tze Loon Neoh,Shuji Adachi,Takeshi Furuta

  • Publisher : Springer
  • Release : 2016-09-01
  • Pages : 179
  • ISBN : 9811004420
  • Language : En, Es, Fr & De
GET BOOK

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

New Food Engineering Research Trends

New Food Engineering Research Trends
A Book

by Alan P. Urwaye

  • Publisher : Nova Publishers
  • Release : 2008
  • Pages : 284
  • ISBN : 9781600218972
  • Language : En, Es, Fr & De
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This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.

Handbook of Food Engineering, Third Edition

Handbook of Food Engineering, Third Edition
A Book

by Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov

  • Publisher : CRC Press
  • Release : 2018-12-19
  • Pages : 1194
  • ISBN : 0429831560
  • Language : En, Es, Fr & De
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The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.

Food Engineering Laboratory Manual

Food Engineering Laboratory Manual
A Book

by GustavoV. Barbosa-Canovas

  • Publisher : Routledge
  • Release : 2017-11-13
  • Pages : 141
  • ISBN : 1351447645
  • Language : En, Es, Fr & De
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FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include safety, preparing for a laboratory exercise, effectively performing an experiment, properly documenting data, and preparation of laboratory reports. The following eleven chapters cover unit operations centered on food applications: dehydration . . . . , thermal processing, friction losses in pipes, freezing, extrusion, evaporation, and physical separations. These chapters are systematically organized to include the most relevant theoretical background pertaining to each unit operation, the objectives of the laboratory exercise, materials and methods . . ., expected results, examples, questions, and references. The experiments presented have been designed for use with generic equipment to facilitate the adoption of this manual . . . .

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
A Book

by Jatindra Kumar Sahu

  • Publisher : CRC Press
  • Release : 2014-03-24
  • Pages : 717
  • ISBN : 1439880727
  • Language : En, Es, Fr & De
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Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
A Book

by C. Anandharamakrishnan,S. Padma Ishwarya

  • Publisher : CRC Press
  • Release : 2019-03-15
  • Pages : 778
  • ISBN : 0429772394
  • Language : En, Es, Fr & De
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Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Math Concepts for Food Engineering

Math Concepts for Food Engineering
A Book

by Richard W. Hartel,D.B. Hyslop,T.A. Howell Jr.

  • Publisher : CRC Press
  • Release : 2008-03-17
  • Pages : 248
  • ISBN : 1000765490
  • Language : En, Es, Fr & De
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A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour

Food Engineering Interfaces

Food Engineering Interfaces
A Book

by José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas

  • Publisher : Springer Science & Business Media
  • Release : 2010-12-25
  • Pages : 694
  • ISBN : 144197475X
  • Language : En, Es, Fr & De
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The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

Unit Operations in Food Engineering

Unit Operations in Food Engineering
A Book

by Albert Ibarz,Gustavo V. Barbosa-Canovas

  • Publisher : CRC Press
  • Release : 2002-10-29
  • Pages : 920
  • ISBN : 1420012622
  • Language : En, Es, Fr & De
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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, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory.

The Literature of Agricultural Engineering

The Literature of Agricultural Engineering
A Book

by Carl W. Hall,Wallace C. Olsen

  • Publisher : Cornell University Press
  • Release : 1992
  • Pages : 416
  • ISBN : 9780801428128
  • Language : En, Es, Fr & De
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The second of a seven-volume series, The Literature of the Agricultural Sciences, this book analyzes the trends in published literature of agricultural engineering during the past century with emphasis on the last forty years. It uses citation analysis and other bibliometric techniques to identify the most important journals, report series, and monographs for the developed countries as well as those in the Third World.