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Handbook of Food Processing Equipment de George Saravacos

Handbook of Food Processing Equipment: Food Engineering Series

Autor George Saravacos, Athanasios E. Kostaropoulos
en Limba Engleză Hardback – 8 ian 2016
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. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.

style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment  such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing  such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
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Specificații

ISBN-13: 9783319250182
ISBN-10: 3319250183
Pagini: 775
Ilustrații: XII, 775 p. 347 illus., 2 illus. in color.
Dimensiuni: 155 x 235 x 41 mm
Greutate: 12.94 kg
Ediția:2nd ed. 2016
Editura: Springer International Publishing
Colecția Springer
Seria Food Engineering Series

Locul publicării:Cham, Switzerland

Public țintă

Research

Cuprins

1. Design of Food Processes and Food Processing Plants.- 2. Design and Selection of Food Processing Equipment.- 3. Mechanical Transport and Storage Equipment.- 4. Mechanical Processing Equipment.- 5. Mechanical Separations Equipment.- 6. Heat Transfer Equipment.- 7. Food Evaporation Equipment.- 8. Food Dehydration Equipment.- 9. Refrigeration and Freezing Equipment.- 10. Thermal Processing Equipment.- 11. Mass Transfer Equipment.- 12. Equipment for Novel Food Processes.- 13. Food Packaging Equipment.- Index.

Textul de pe ultima copertă

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. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment  such as filters, centrifuges, presses, and solid

s/air systems, plus equipment for industrial food processing  such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Caracteristici

Provides a comprehensive overview of food processing equipment, including different types of processing and food processing plants

Focuses on the design and selection of food processing equipment, including mechanical transport and storage

Presents important research on mass transfer, thermal, freezing, and food evaporation equipment

Descriere

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. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
 

style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment  such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing  such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.