Food Processing Operations and Scale-up

Author: Kenneth J. Valentas,J. Peter Clark,Leon Levin

Publisher: CRC Press

ISBN: 9780824782795

Category: Technology & Engineering

Page: 408

View: 1212

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,

Food Processing Operations Modeling

Design and Analysis

Author: Joseph M. Irudayaraj

Publisher: CRC Press

ISBN: 0824745167

Category: Technology & Engineering

Page: 368

View: 7266

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.

Handbook of Food Processing Equipment

Author: George D. Saravacos,Athanasios E. Kostaropoulos

Publisher: Springer Science & Business Media

ISBN: 9780306472763

Category: Technology & Engineering

Page: 698

View: 4349

This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.

Modeling Food Processing Operations

Author: Serafim Bakalis,Kai Knoerzer,Peter J Fryer

Publisher: Elsevier

ISBN: 178242296X

Category: Technology & Engineering

Page: 372

View: 2006

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

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

Author: Tatiana Koutchma

Publisher: Academic Press

ISBN: 0124200990

Category: Technology & Engineering

Page: 78

View: 4410

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status

Food Processing Operations Modeling

Design and Analysis, Second Edition

Author: Soojin Jun,Joseph M. Irudayaraj

Publisher: CRC Press

ISBN: 9781420055542

Category: Technology & Engineering

Page: 356

View: 9308

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.

Extrusion Cooking

Author: Ch Mercier,Pekka Linko,Judson M. Harper

Publisher: Amer Assn of Cereal Chemists

ISBN: 9780913250679

Category: Technology & Engineering

Page: 471

View: 3752

Engineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization. Extrusion Cooking of Starch and Starchy Products. Color. Flavor Formation and Retention During Extrusion. Nutritional Properties of Extruded Food Products. Extrusion Foods and Food Safety.

Principles of Food Processing

Author: Dennis R. Heldman,Richard W Hartel

Publisher: Springer Science & Business Media

ISBN: 9780834212695

Category: Cooking

Page: 288

View: 7103

This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes.

Conventional and Advanced Food Processing Technologies

Author: Suvendu Bhattacharya

Publisher: John Wiley & Sons

ISBN: 1118406303

Category: Technology & Engineering

Page: 744

View: 2513

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Current Trends of Supercritical Fluid Technology in Pharmaceutical, Nutraceutical and Food Processing Industries

Author: Ana Rita C. Duarte,Catarina Maria Martins Duarte

Publisher: Bentham Science Publishers

ISBN: 1608050467

Category: Medical

Page: 117

View: 7299

Supercritical fluid technology can be seen as a green and environmentally friendly alternative to conventional. Current information on these topics is spread through different publications in different peer-reviewed journals. the editors were therefore of the opinion that this information should be gathered in an Ebook which presents some reviews on these topics which should be of major interest not only for the academia but also for the industry.

Scale-up

Modellübertragung in der Verfahrenstechnik

Author: Marko Zlokarnik

Publisher: John Wiley & Sons

ISBN: 3527660461

Category: Science

Page: 295

View: 3350

Die Übertagung von Verfahren aus dem Labor-bzw. dem Techni-kumsmaßstab in den industriellen maßstab einer Produktiosanlage ist eine der wichtigsten ingenieurstechnischen Aufgaben in der chemischen Industrie. Die einzige zuverlässige Methode dazu basiert auf der Darstellung von Versuchsergebnissen im zutreffenden dimensions-analytischen Raum, der sich als maßstabsinvariant erweist. Das Buch ist in zwei Teile gegliedert: In der ersten Hälfte werden die vertiefte mathematische Vorkenntnisse dieses Themengebiet näherzubringen. Diskutiert werden die Grundlagen der Dimensionsanalyse, die Behandlung von temperaturabhängigen und von rheologischen Stoffwerten und die Modellübertragung bei Nichtverfügbarkeit von Modellstoffsystemen, sowie bei partieller Ähnlichkeit/ All dies wird dem leser anhand von 20 modernen Beispielen aus der heutigen verfahrenstechnischcen Praxis illustriert, der sich mit 25 in dieser Auflage neu hinzugekommenen Übungsaufgaben sein Verständnis aktive erarbeiten und anhand der Lösungen kontrollieren kann. Im zweitem Teil des Buches werden die einzelnen verfahrenstechnischen Grundoperationen aus den Bereichen mechanische, thermische und chemische Verfahrenstechnik aus der Sicht der Dimensionsanalyse und der Modellübertragung beispielhaft behandelt, und es werden für jede Operation die Maßstabsübertragungsregeln vorgestellt und diskutiert. Das vorliegende Buch wendet sich dementsprechend an Studenten wie auch bereits auf dem gebiet tätige Ingenieure, Chemiker und Verfahrenstechniker.

Food Engineering Handbook

Food Engineering Fundamentals

Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1482261707

Category: Technology & Engineering

Page: 608

View: 4852

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Automatic Control of Food Manufacturing Processes

Author: I. McFarlane

Publisher: Springer Science & Business Media

ISBN: 9780751402070

Category: Cooking

Page: 251

View: 609

In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of recent developments and to reflect the influence of new technology on the control and operations of automated plant. Original examples have been retained where relevant and these, together with many new illustrations, provide a comprehensive guide to good practice.

Food Powders

Physical Properties, Processing, and Functionality

Author: Enrique Ortega-Rivas,Pablo Juliano,Hong Yan

Publisher: Springer Science & Business Media

ISBN: 9780387276137

Category: Technology & Engineering

Page: 372

View: 4430

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.

Handbook of Food Engineering, Second Edition

Author: Dennis R. Heldman,Daryl B. Lund,Christina Sabliov

Publisher: CRC Press

ISBN: 1420014374

Category: Technology & Engineering

Page: 1040

View: 2605

As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second 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. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.

Handbook of Farm, Dairy and Food Machinery Engineering

Author: Myer Kutz

Publisher: Academic Press

ISBN: 0123858828

Category: Technology & Engineering

Page: 760

View: 6223

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 maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more. Provides cross-topic information for translational research and potential application Focuses on design and controls – written for engineers by engineers – always with practical applications in mind Includes design of machinery and facilities as well as theoretical basis for determining and predicting behavior of foods as they are handled and processed

Handbook of Nutraceuticals Volume II

Scale-Up, Processing and Automation

Author: Yashwant Vishnupant Pathak

Publisher: CRC Press

ISBN: 1439823707

Category: Technology & Engineering

Page: 593

View: 2159

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevention, the credibility and quality control challenge remains. The industry needs more standardized testing, reliable reproducible clinical studies to prove the efficacies of products in vivo, and in-process controls to maintain universal product quality. The first volume of the Handbook of Nutraceuticals re-defined Nutraceuticals, covering the regulatory aspect as well as insisting on the cGMP’s and SOP’s for the nutraceutical manufacturing. This second volume focuses on the scale up, processing, and automation of nutraceutical production under cGMP production regulations. It covers: Advancements in extraction methods Unit operations involved in scaling up and processing Rheological and flow properties of products as characterization parameters Fortification and value enhancement using nanotechnology Green concepts in food industry Flavoring of nutraceuticals Clinical batch nutraceutical manufacturing New technologies to prevent counterfeiting Automation in nutraceutical industry The nutraceutical market is at the crossroads. With a nearly $200 billion market for nutraceuticals and functional foods by end of 2013, and promising developments in product design and discovery, the industry must be ready for intense scrutiny. The standardization of testing, clinical studies, and adherence to rigorous industry and scientific methods is necessary for the advancement, acceptance, and development of high quality, effective nutraceuticals. With contributions from leading authorities, this book brings together hundreds of years of combined experience to provide guidance on how to increase the quality and credibility of nutraceutical products.