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Books in Food engineering

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71-80 of 80 results in All results

Introduction to Food Engineering

  • 5th Edition
  • June 20, 2013
  • R. Paul Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 1 6 7 5 - 0
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Handbook of Farm, Dairy and Food Machinery Engineering

  • 2nd Edition
  • June 10, 2013
  • Myer Kutz
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 5 8 8 2 - 5
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.

Food Process Engineering and Technology

  • 2nd Edition
  • June 8, 2013
  • Zeki Berk
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 1 5 9 2 3 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 5 9 8 6 - 0
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.

Introduction to Food Science and Technology

  • 1st Edition
  • December 2, 2012
  • George Stewart
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 5 6 6 4 - 6
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer’s operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.

Introduction to Food Engineering

  • 4th Edition
  • October 15, 2008
  • R. Paul Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 1 9 6 2 - 1
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

Food Process Engineering and Technology

  • 1st Edition
  • September 25, 2008
  • Zeki Berk
  • Zeki Berk
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 2 3 - 8
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.

Computer Vision Technology for Food Quality Evaluation

  • 1st Edition
  • December 17, 2007
  • Da-Wen Sun
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 5 6 2 4 - 6
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.

Introduction to Food Engineering

  • 3rd Edition
  • June 27, 2001
  • R. Paul Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 7 4 4 9 - 3
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

Advances in Magnetic Resonance in Food Science

  • 1st Edition
  • April 1, 1999
  • P S Belton + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 1 3 - 3
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.

Phase Transitions in Foods

  • 1st Edition
  • June 2, 1995
  • Yrjö H. Roos + 1 more
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 3 8 7 3 - 0
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.