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Food Processing Operations Modeling

Food Processing Operations Modeling
Design and Analysis

by Joseph M. Irudayaraj

  • Publisher : CRC Press
  • Release : 2001-02-27
  • Pages : 368
  • ISBN : 0824745167
  • Language : En, Es, Fr & De
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A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.

Food Processing Operations Modeling

Food Processing Operations Modeling
Design and Analysis

by Joseph M. Irudayaraj

  • Publisher : CRC Press
  • Release : 2001-02-27
  • Pages : 368
  • ISBN : 9780203908105
  • Language : En, Es, Fr & De
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A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu

Food Processing Operations Modeling

Food Processing Operations Modeling
Design and Analysis

by Joseph M. Irudayaraj

  • Publisher : CRC Press
  • Release : 2001-02-27
  • Pages : 368
  • ISBN : 9781135554606
  • Language : En, Es, Fr & De
GET BOOK

A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.

Modeling Food Processing Operations

Modeling Food Processing Operations
A Book

by Serafim Bakalis,Kai Knoerzer,Peter J Fryer

  • Publisher : Elsevier
  • Release : 2015-04-28
  • Pages : 372
  • ISBN : 178242296X
  • Language : En, Es, Fr & De
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Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. Comprehensively reviews the various applications of modeling in conventional food processing Examines the modeling of multiphase unit operations and various food processes involving heating and cooling Analyzes the models used to optimize food distribution

Food Processing Operations Modeling

Food Processing Operations Modeling
Design and Analysis (Volume - I).

by Jeffery Dickens

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 129
  • ISBN : 9781684699520
  • Language : En, Es, Fr & De
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Food Processing Operations Modeling

Food Processing Operations Modeling
Design and Analysis, Second Edition

by Soojin Jun,Joseph M. Irudayaraj

  • Publisher : CRC Press
  • Release : 2008-11-27
  • Pages : 356
  • ISBN : 9781420055542
  • Language : En, Es, Fr & De
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The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effects of food processing on targeted components. This non-destructive testing method virtually eliminates the health risks of under-processed food and maintains high nutritional values that are often lost in overcooked food. Using a task-oriented approach, this second edition discusses basic and advanced modeling tools that allow researchers to predict and prevent worse-case scenarios, perform comprehensive analyses, and optimize system design and efficiency. Contains Selected Applications of Thermal and Non-Thermal Processing Operations NEW TO THIS EDITION: Six new chapters on radio frequency heating, high-pressure processing, pulsed electric field treatment, fouling model on heat exchangers, ozone treatment, and UV radiation Expanded scope to address innovative and up-to-date food processing technologies Numerous real-world case studies Updated information on infrared heating of biological materials and modeling electrical resistance heating of foods Electromagnetic treatments (RF, Infrared, and UV) and fundamentals relative to heat and mass transfer, fluid flow, and stochastic processes Synergistic effect of combined food processing techniques and its numerical simulation Food processing methods are constantly improving in an effort to maintain safe, high-quality, and fresh-tasting products. Providing the theoretical basis for these cutting-edge techniques, this tried-and-tested reference provides indispensable insight into food systems modeling, while exploring applications for further research.

Computerized Food Processing Operations

Computerized Food Processing Operations
A Book

by Arthur A. Teixeira,Charles F. Shoemaker

  • Publisher : Springer
  • Release : 2012-10-24
  • Pages : 202
  • ISBN : 9781461358473
  • Language : En, Es, Fr & De
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This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un derstanding of how computer system concepts can be applied to food pro cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com puter applications to meet their own specific needs. The book should also serve as a useful text or guide for students in food engineering or food technology seeking a practical course on food process automation at the undergraduate-graduate level interface. The material covered includes the use of microcomputers for automated data acquisition and analysis in the laboratory and pilot plant, followed by the use of computer-based process control systems on the production plant floor. Higher-level applications are also included to illustrate the use of engineering software containing mathematical models for computer simulation, optimization, and intelligent on-line control of specific food processing unit operations.

Computerized Food Processing Operations

Computerized Food Processing Operations
A Book

by Arthur A. Teixeira,Charles F. Shoemaker

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 202
  • ISBN : 1461520436
  • Language : En, Es, Fr & De
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This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un derstanding of how computer system concepts can be applied to food pro cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com puter applications to meet their own specific needs. The book should also serve as a useful text or guide for students in food engineering or food technology seeking a practical course on food process automation at the undergraduate-graduate level interface. The material covered includes the use of microcomputers for automated data acquisition and analysis in the laboratory and pilot plant, followed by the use of computer-based process control systems on the production plant floor. Higher-level applications are also included to illustrate the use of engineering software containing mathematical models for computer simulation, optimization, and intelligent on-line control of specific food processing unit operations.

Food Engineering in a Computer Climate

Food Engineering in a Computer Climate
A Book

by Anonim

  • Publisher : IChemE
  • Release : 1992
  • Pages : 532
  • ISBN : 9780852952795
  • Language : En, Es, Fr & De
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Mathematical Modeling of Food Processing

Mathematical Modeling of Food Processing
A Book

by Mohammed M. Farid

  • Publisher : CRC Press
  • Release : 2010-05-21
  • Pages : 999
  • ISBN : 142005354X
  • Language : En, Es, Fr & De
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Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces

Food Processing Operations and Scale-up

Food Processing Operations and Scale-up
A Book

by Kenneth J. Valentas,J. Peter Clark,Leon Levin

  • Publisher : CRC Press
  • Release : 2020-08-12
  • Pages : 408
  • ISBN : 1000147568
  • Language : En, Es, Fr & De
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Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Measurement, Modeling and Automation in Advanced Food Processing

Measurement, Modeling and Automation in Advanced Food Processing
A Book

by Bernd Hitzmann

  • Publisher : Springer
  • Release : 2017-08-11
  • Pages : 198
  • ISBN : 3319601113
  • Language : En, Es, Fr & De
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This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.

Handbook of Food Process Modeling and Statistical Quality Control

Handbook of Food Process Modeling and Statistical Quality Control
A Book

by Mustafa Ozilgen

  • Publisher : CRC Press
  • Release : 1998-09-16
  • Pages : 536
  • ISBN : 9789056991425
  • Language : En, Es, Fr & De
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Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.

Computational Fluid Dynamics in Food Processing

Computational Fluid Dynamics in Food Processing
A Book

by Da-Wen Sun

  • Publisher : CRC Press
  • Release : 2018-10-26
  • Pages : 614
  • ISBN : 1351263471
  • Language : En, Es, Fr & De
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Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.

Food Process Engineering and Quality Assurance

Food Process Engineering and Quality Assurance
A Book

by C.O. Mohan,Elizabeth Carvajal-Millan,C.N. Ravishankar,A. K. Haghi

  • Publisher : CRC Press
  • Release : 2018-02-28
  • Pages : 648
  • ISBN : 1351869639
  • Language : En, Es, Fr & De
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This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
Unit Operations and Processing Equipment in the Food Industry

by Seid Mahdi Jafari

  • Publisher : Woodhead Publishing
  • Release : 2021-06-22
  • Pages : 498
  • ISBN : 0128184744
  • Language : En, Es, Fr & De
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Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Food Processing Operations Analysis

Food Processing Operations Analysis
A Book

by Das

  • Publisher : Asian Books Private Limited
  • Release : 2005
  • Pages : 416
  • ISBN : 9788186299784
  • Language : En, Es, Fr & De
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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

Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications
A Book

by Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos

  • Publisher : Springer Science & Business Media
  • Release : 2013-10-21
  • Pages : 677
  • ISBN : 1461479061
  • Language : En, Es, Fr & De
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This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Advances in Multiphysics Simulation

by Kai Knoerzer, PhD,Pablo Juliano, PhD,Cornelis Versteeg, PhD,Peter Roupas, PhD

  • Publisher : John Wiley & Sons
  • Release : 2011-04-19
  • Pages : 374
  • ISBN : 0813817544
  • Language : En, Es, Fr & De
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"Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated - can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: high pressure processing, high pressure thermal sterilization, radiofrequency, microwave, ultrasound, ultraviolet, and pulsed electric fields processing. The book is targeted to food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Multiphysics simulation of emerging food processing technologies fully describes the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies"--

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
A Book

by George Saravacos,Athanasios E. Kostaropoulos

  • Publisher : Springer
  • Release : 2015-12-29
  • Pages : 775
  • ISBN : 3319250205
  • Language : En, Es, Fr & De
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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.