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.
Handbook of Food Processing Equipment
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Inside This Book
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First Sentence:
Process design refers to the design of food processes and manufacturing methods, including process flowsheets, design of processing and control equipment, and economic evaluation of the process. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
impeller attritors, portable cutting tools, instantized products, food plant design, food evaporators, food engineering practice, agglomeration equipment, orange processing plant, cold store room, thermal process time, heat penetration curve, agitated film evaporator, properties offoods, convective dryers, hydrostatic sterilizers, free structuring, static retort, thermal processing equipment, homogenization valve, juice processing technology, tower dryer, food processing equipment, rheological constants, hygienic design, closing equipment Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Academic Press, Technomic Publ, Elsevier Applied Science, Chemical Engineering Progress, Journal of Food Engineering, United States, Aspen Publ, Applied Science Publ, Ellis Horwood, American Institute of Chemical Engineers, Cornell University, European Union, Elsevier Science Publ, Van Nostrand Reinhold, Hanser Verlag, Journal of Food Science, Lodz Technical University, Avi Publ, Ziti Publ, Agscience Inc, Boca Raton, International Association of Milk, Kalorimetrische Untersuchungen New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Process design refers to the design of food processes and manufacturing methods, including process flowsheets, design of processing and control equipment, and economic evaluation of the process. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
impeller attritors, portable cutting tools, instantized products, food plant design, food evaporators, food engineering practice, agglomeration equipment, orange processing plant, cold store room, thermal process time, heat penetration curve, agitated film evaporator, properties offoods, convective dryers, hydrostatic sterilizers, free structuring, static retort, thermal processing equipment, homogenization valve, juice processing technology, tower dryer, food processing equipment, rheological constants, hygienic design, closing equipment Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Marcel Dekker, Academic Press, Technomic Publ, Elsevier Applied Science, Chemical Engineering Progress, Journal of Food Engineering, United States, Aspen Publ, Applied Science Publ, Ellis Horwood, American Institute of Chemical Engineers, Cornell University, European Union, Elsevier Science Publ, Van Nostrand Reinhold, Hanser Verlag, Journal of Food Science, Lodz Technical University, Avi Publ, Ziti Publ, Agscience Inc, Boca Raton, International Association of Milk, Kalorimetrische Untersuchungen New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 25
books:
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5
books
cite this book:
- Chemical Engineering by Marshall on page 9, page 10, and page 375
- Chemical Engineering Volume 1, Sixth Edition: Fluid Flow, Heat Transfer and Mass Transfer (Coulson & Richardson's Chemical Engineering) by J R Backhurst on page 45, and page 48
- Handbook of Industrial Drying (2nd Edition, Expanded) by Arun S. Mujumdar on page 338, and page 339
- Food Processing: Principles and Applications by Hosahalli S. Ramaswamy on page 260, and page 454
- Automatic Control for Food Processing Systems (Food Engineering Series) by Rosana G. Moreira in Front Matter
See all 25 books this book cites
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis on 8 pages
- Food Processing Handbook by James G. Brennan on page 31, and page 509
- Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series) by Enrique Ortega-Rivas in Front Matter
- Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano in Front Matter
- Electronic Irradiation of Foods: An Introduction to the Technology (Food Engineering Series) by R. B. Miller in Front Matter
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