Handbook of Food Processing Equipment

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Food Processing Equipment by George Saravacos, Athanasios E. Kostaropoulos, Springer International Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: George Saravacos, Athanasios E. Kostaropoulos ISBN: 9783319250205
Publisher: Springer International Publishing Publication: December 29, 2015
Imprint: Springer Language: English
Author: George Saravacos, Athanasios E. Kostaropoulos
ISBN: 9783319250205
Publisher: Springer International Publishing
Publication: December 29, 2015
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer International Publishing

Cover of the book Strategy and Game Theory by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Non-coding RNAs and Inter-kingdom Communication by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Continuous Nonlinear Optimization for Engineering Applications in GAMS Technology by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Manual Small Incision Cataract Surgery by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Examination of Textiles with Mathematical and Physical Methods by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Alfred Hitchcock's Vertigo and the Hermeneutic Spiral by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book TP-Model Transformation-Based-Control Design Frameworks by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Risk Measurement by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Subsecond Annealing of Advanced Materials by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Foot and Ankle Fusions by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Systems Biology in Animal Production and Health, Vol. 1 by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book The Alkali Metal Ions: Their Role for Life by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Political Marketing and Management in the 2017 New Zealand Election by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Galileo Galilei by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Databases and Information Systems by George Saravacos, Athanasios E. Kostaropoulos
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy