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 Moral Distress in the Health Professions by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Engineering the Atom-Photon Interaction by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Computer-Assisted and Robotic Endoscopy by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Contact Mechanics by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Discrete Geometry and Symmetry by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Improvement Measures of Urban Thermal Environment by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Human-Computer Interaction. Recognition and Interaction Technologies by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book EVOLVE - A Bridge between Probability, Set Oriented Numerics, and Evolutionary Computation VI by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Computational Intelligence in Logistics and Supply Chain Management by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Sustainable Operations Management by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Power Electronics by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Nile Waters, Saharan Sands by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book VipIMAGE 2017 by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Global Defense Procurement and the F-35 Joint Strike Fighter by George Saravacos, Athanasios E. Kostaropoulos
Cover of the book Hybrid Practices in Moving Image Design 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