Food Properties and Computer-Aided Engineering of Food Processing Systems
- ISBN-10
- 9401075670
- ISBN-13
- 9789401075671
- Category
- Technology & Engineering
- Pages
- 593
- Language
- English
- Published
- 2014-04-21
- Publisher
- Springer
- Authors
- R.P. Singh, Augusto G. Medina
Description
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
Get the book
Other editions
-
- 2012-12-06
- 593 pages
- Ebook
- Springer Science & Business Media
Similar books
-
Food Engineering - Volume IV
By Gustavo V. Barbosa-CanovasNeural network based modeling and control of a non-linear process. Proceedings of the Eleventh IASTED International Conference on Applied Informatics, 56-59. [Example of real-life neural network applications]. Datta A.K. (1998).
-
Handbook of Research on Food Processing and Preservation Technologies: Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
By Megh R. Goyal, Preeti Birwal, Monika SharmaThe Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
-
Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
By Megh R. Goyal, Preeti Birwal, Monika SharmaVolume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Monika Sharma, Megh R. Goyal, ... Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modeling (pp ...
-
Food Process Engineering Operations
By George D. Saravacos, Zacharias B. MaroulisThe body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems.
-
Fundamentals of Food Process Engineering
By Romeo T. Toledo, Rakesh K. Singh, Fanbin KongThis edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying.
-
Computerized Control Systems in the Food Industry
By MITTAL... Food Technol. 34{W)\16 (1980). 6. M. A. Tung, G. F. Morello, and H. S. Ramaswamy, Food properties, heat transfer conditions and sterilization considerations in retort processes, Food Properties and Computer-Aided Engineering of Food ...
-
Handbook of Research on Food Processing and Preservation Technologies: Volume 4: Design and Development of Specific Foods, Packaging Systems, and...
By Megh R. Goyal, Preeti Birwal, Monika SharmaThe Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and ...
-
Handbook of Food Processing Equipment
By George Saravacos, Athanasios E. KostaropoulosTherefore, HNO3 and NaOH solutions may be used to an advantage in cleaning processes (CIP). ... Since its strength remains stable at temperatures down to about À250 C (Perry and Green 1997) and its thermal conductivity is high (208.8 ...
-
Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods
By Megh R. Goyal, Preeti Birwal, Monika SharmaVolume 1: Nonthermal and Innovative Food Processing Methods Megh R. Goyal, Preeti Birwal, Monika Sharma ... In: IV International Symposium on Applications of Modeling as an Innovative Technology in the Agri-Food-Chain (pp. 127–133). 19.
-
Engineering Principles of Unit Operations in Food Processing: Unit Operations and Processing Equipment in the Food Industry
By Seid Mahdi JafariEngineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an ...