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Unit Operations of Particulate Solids
Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and practical laboratory exercises, the text provides an understanding of the behavior of powders and pulverized systems. It also helps readers develop skills for operating, optimizing, and innovating particle processing technologies and machinery in order to carry out industrial operations. The author explores common bulk solids processing operations, including milling, agglomeration, fluidization, mixing, and solid-fluid separation.
Non-thermal Food Engineering Operations
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.
Processing Effects on Safety and Quality of Foods
Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three dec
Unit Operations of Particulate Solids
Suitable for practicing engineers and engineers in training, Unit Operations of Particulate Solids: Theory and Practice presents the unit operations in chemical engineering that involve the handling and processing of particulate solids. The first part of the book analyzes primary and secondary properties of particles and particulate systems, focusing on their characterization and the effects on selection and design of silos and conveyors. Covering the main industrial operations of dry solids processing, the second part offers insight into the operation principles of the most important technologies that handle dry solids in bulk. With an emphasis on two-phase and multiphase flow, the final pa...
Food Powders
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.
Food Powders Properties and Characterization
Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.
Handbook 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 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. Thi...
Thermal 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
Food and the City
A global movement to take back our food is growing. The future of farming is in our hands—and in our cities. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. The author, an award-winning food journalist, sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris t...
Food Process Engineering and Technology
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
