Introduction to Food Process Engineering by Albert Ibarz, Gustavo V. Barbosa-Canovas

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Introduction to Food Process Engineering

Author : Albert Ibarz, Gustavo V. Barbosa-Canovas

Publisher : CRC Press

Published : 2014-04-10

ISBN-10 : 1439809186

ISBN-13 : 9781439809181

Number of Pages : 722 Pages

Language : en

Descriptions Introduction to Food Process Engineering

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

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Results Introduction to Food Process Engineering

PDF Introduction to Food Processing - Washington State University - Why process foods? 1. Prevent, reduce, eliminate infestation of food with microbes, insects or other vermin 2. Prevent microbial growth or toxin production by microbes, or reduce these risks to acceptable levels 3. Stop or slow deteriorative chemical or biochemical reactions 4. Maintain and/or improve nutritional properties of food 5

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- A food process engineer is a specialist responsible for quality of food stuff produced by a company at all stages of the production process, from incoming inspection of raw materials to packaging of finished products

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Introduction to Food Engineering | ScienceDirect - Food processing operations are carried out by using energy in the form of steam, electricity and natural gas. Steam is usually generated at the processing plant sites using boilers. Conversion of water into steam involves phase change that is described by the application of thermodynamics

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Introduction to Food Process Engineering - 1st Edition - Introduction to Unit Operations Process Food Process Engineering Transformation and Commercialization of Agricultural Products Flowcharts and Description of Some Food Processes Steady and Unsteady States Discontinuous, Continuous, and Semicontinuous Operations Unit Operations: Classification Mathematical Setup of the Problems