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Transport Phenomena in Food Processing

Transport Phenomena in Food Processing
  • Author : Jorge Welti-Chanes
  • Publsiher : CRC Press
  • Release : 19 April 2016
  • ISBN : 1420006266
  • Pages : 568 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKTransport Phenomena in Food Processing

Summary:
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.


Transport Phenomena in Food Processing

Transport Phenomena in Food Processing
  • Author : Jorge Welti-Chanes,Jorge F. Velez-Ruiz
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKTransport Phenomena in Food Processing

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.

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Thermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 15 November 2022
GET THIS BOOKThermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing of different food products applying steam and hot water. Divided in four sections, An overview of thermal food processing, Heat exchangers in the food processing industry, Different thermal processing operations in the food industry, and Application of heat exchangers in the food industry, all chapters emphasize

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Thermal Processing of Food

Thermal Processing of Food
  • Author : Senate Commission on Food Safety SKLM
  • Publisher : John Wiley & Sons
  • Release : 24 September 2007
GET THIS BOOKThermal Processing of Food

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

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Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
  • Author : S. Donald Holdsworth,Ricardo Simpson
  • Publisher : Springer
  • Release : 30 November 2015
GET THIS BOOKThermal Processing of Packaged Foods

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first

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Essentials of Thermal Processing

Essentials of Thermal Processing
  • Author : Gary Tucker,Susan Featherstone
  • Publisher : John Wiley & Sons
  • Release : 04 May 2021
GET THIS BOOKEssentials of Thermal Processing

ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release : 19 December 2005
GET THIS BOOKHandbook of Food Science, Technology, and Engineering - 4 Volume Set

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

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Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
  • Author : S. Daniel Holdsworth,Ricardo Simpson
  • Publisher : Springer Science & Business Media
  • Release : 27 December 2007
GET THIS BOOKThermal Processing of Packaged Foods

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very

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Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

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The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher : Woodhead Publishing
  • Release : 01 November 2016
GET THIS BOOKThe Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested

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Handbook of Farm, Dairy and Food Machinery Engineering

Handbook of Farm, Dairy and Food Machinery Engineering
  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release : 10 June 2013
GET THIS BOOKHandbook of Farm, Dairy and Food Machinery Engineering

Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that

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Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
  • Author : George Saravacos,Athanasios E. Kostaropoulos
  • Publisher : Springer
  • Release : 29 December 2015
GET THIS BOOKHandbook of Food Processing Equipment

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

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Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology
  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release : 02 April 2014
GET THIS BOOKEncyclopedia of Food Microbiology

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring

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Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 16 May 2012
GET THIS BOOKThermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

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CRC Handbook of Thermal Engineering, Second Edition

CRC Handbook of Thermal Engineering, Second Edition
  • Author : Frank Kreith,Raj P. Chhabra
  • Publisher : CRC Press
  • Release : 08 November 2017
GET THIS BOOKCRC Handbook of Thermal Engineering, Second Edition

The CRC Handbook of Thermal Engineering, Second Edition, is a fully updated version of this respected reference work, with chapters written by leading experts. Its first part covers basic concepts, equations and principles of thermodynamics, heat transfer, and fluid dynamics. Following that is detailed coverage of major application areas, such as bioengineering, energy-efficient building systems, traditional and renewable energy sources, food processing, and aerospace heat transfer topics. The latest numerical and computational tools, microscale and nanoscale engineering, and new complex-structured

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