In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions...
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineeri...
Jorge Welti-Chanes Gustavo V. Barbosa-Canovas Jose Miguel Aguilera
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art...
Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Inte...
Antonio Lopez-Gomez Gustavo V. Barbosa-Canovas Lopez-Gomez Antonio
Balancing coverage of chemical engineering and food technology issues, this text discusses the design of the food processing system and the industrial food plant. Including modeling procedures for food processing systems and auxiliary systems, the authors discuss synthesis techniques and procedures to structure information and data on different food processing alternatives. They also cover food factory optimization and experimentation in the food plant. The book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding...
Balancing coverage of chemical engineering and food technology issues, this text discusses the design of the food processing system and the industrial...
Gustavo F. Guti??rre Gustavo V. Barbosa-Canovas Jorge Welti-Chanes
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects; at the same time, each topic is framed within the context of this integrated approach. The premise of this work is that a comprehensive approach to food engineering requires a thorough knowledge of the subject and an effective integration of other disciplines in order to appropriately...
Food Engineering: Integrated Approaches presents a significant and up-to-date review of various integrated approaches to food engineering. Distingu...
Gustavo V. Barbosa-Canovas Gustavo V. Barbosa-Canovas Grahame W. Gould
Presents a comprehensive review of various technologies to preserve foods, especially those based on nonthermal techniques. This title covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. It provides information about the trends in emerging technologies over the years.
Presents a comprehensive review of various technologies to preserve foods, especially those based on nonthermal techniques. This title covers a wide r...
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes.
This book has several purposes: (1) to serve as a source of information about a representative collection of food processes with which Clark has had experience; (2) to convey some practical lessons about process development and plant design; and (3) to serve educators as a resource for class problems and...
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that ...
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials.This book is a...
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and ...
Jose Miguel Aguilera Gustavo V. Barbosa-Canovas Ricardo Simpson
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in...
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile ...
This book is a review and discussion of perspectives and trends on the present and potential use of emerging technologies as applied to fruit preservation.
This book is a review and discussion of perspectives and trends on the present and potential use of emerging technologies as applied to fruit preserva...
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The...
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using he...
