1st Edition
Handbook of Food Engineering Practice
736 Pages
by
CRC Press
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of... Read more
Pipeline Design Calculations for Newtonian and Non-Newtonian Fluids, James F. Steffe and R. Paul Singh
Sterilization Process Engineering, Hosahilli S. Ramaswamy and R. Paul Singh
Prediction of Freezing Time and Design of Food Freezers, Donald J. Cleland and Kenneth J. Valentas
Design and Performance Evaluation of Dryers, Guillermo H. Crapiste and Enrique Rotstein
Design and Performance Evaluation of Membrane Systems, Jatal D. Mannapperuma
Design and Performance Evaluation of Evaporation, Chin Shu Chen and Ernesto Hernandez
Material and Energy Balances, Brian E. Farkas and Daniel F. Farkas
Food Packaging Materials, Barrier Properties, and Selection, Ruben J. Hernandez
Kinetics of Food Deterioration and Shelf-Life Prediction, Petros S. Taoukis, Theodore P. Labuza, and I. Sam Saguy
Temperature Tolerance of Foods during Distribution, John Henry Wells and R. Paul Singh
Definition,Measurement, and Prediction of Thermophysical and Rheological Properties, Martin J. Urbicain and Jorge E. Lozano
Dough Processing Systems, Leon Levine and Ed Boehmer
Cost and Profitability Estimation, J. Peter Clark
Simulation and Optimization, Enrique Rotstein, Julius Chu, and I. Sam Saguy
CIP Sanitary Process Design, Dale A. Seiberling
Process Control, David Bresnahan
Food Chemistry for Engineers, Joseph J. Warthesan and Martha R. Meuhlenkamp
Index
Catalog no. 8694, 1998, 736 pp.,
ISBN: 0-8493-8694-2
$134.95 / £90.00
Short TOC
Sterilization Process Engineering, Hosahilli S. Ramaswamy and R. Paul Singh
Prediction of Freezing Time and Design of Food Freezers, Donald J. Cleland and Kenneth J. Valentas
Design and Performance Evaluation of Dryers, Guillermo H. Crapiste and Enrique Rotstein
Design and Performance Evaluation of Membrane Systems, Jatal D. Mannapperuma
Design and Performance Evaluation of Evaporation, Chin Shu Chen and Ernesto Hernandez
Material and Energy Balances, Brian E. Farkas and Daniel F. Farkas
Food Packaging Materials, Barrier Properties, and Selection, Ruben J. Hernandez
Kinetics of Food Deterioration and Shelf-Life Prediction, Petros S. Taoukis, Theodore P. Labuza, and I. Sam Saguy
Temperature Tolerance of Foods during Distribution, John Henry Wells and R. Paul Singh
Definition,Measurement, and Prediction of Thermophysical and Rheological Properties, Martin J. Urbicain and Jorge E. Lozano
Dough Processing Systems, Leon Levine and Ed Boehmer
Cost and Profitability Estimation, J. Peter Clark
Simulation and Optimization, Enrique Rotstein, Julius Chu, and I. Sam Saguy
CIP Sanitary Process Design, Dale A. Seiberling
Process Control, David Bresnahan
Food Chemistry for Engineers, Joseph J. Warthesan and Martha R. Meuhlenkamp
Index
Catalog no. 8694, 1998, 736 pp.,
ISBN: 0-8493-8694-2
$134.95 / £90.00
Short TOC
Biography
Kenneth J. Valentas, Enrique Rotstein; R. Paul Singh
"Each chapter is replete with references to the particular subject being covered and the book is abundantly illustrated with tables, charts and lists of properties or materials associated with the particular subject under discussion."
-John J. Powers, Book Reviews
