國立高雄大學圖資館 |

Engineering principles for food process and product realization

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Engineering principles for food process and product realizationby Keshavan Niranjan.
作者:	Niranjan, K.
出版者:	Cham :Springer International Publishing :2022.
面頁冊數:	xi, 249 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Food industry and trade.
電子資源:	https://doi.org/10.1007/978-3-031-07570-4
ISBN:	9783031075704$q(electronic bk.)

Engineering principles for food process and product realization
Niranjan, K.

Engineering principles for food process and product realization[electronic resource] /by Keshavan Niranjan. - Cham :Springer International Publishing :2022. - xi, 249 p. :ill., digital ;24 cm. - Food engineering series. - Food engineering series..

Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other - which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.

ISBN: 9783031075704$q(electronic bk.)

Standard No.: 10.1007/978-3-031-07570-4doiSubjects--Topical Terms:

275302
Food industry and trade.

LC Class. No.: TP370 / .N57 2022

Dewey Class. No.: 664

Engineering principles for food process and product realization
LDR:03258nmm a2200325 a 4500 001 628782
003 DE-He213
005 20220825153347.0
007 cr nn 008maaau
008 230224s2022 sz s 0 eng d
020 $a 9783031075704$q(electronic bk.)
020 $a 9783031075698$q(paper)
024 7 $a 10.1007/978-3-031-07570-4 $2 doi
035 $a 978-3-031-07570-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370 $b .N57 2022
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370 $b .N721 2022
100 1 $a Niranjan, K. $3 933214
245 1 0 $a Engineering principles for food process and product realization $h [electronic resource] / $c by Keshavan Niranjan.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a xi, 249 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series
505 0 $a Mass and Energy Balances -- Elements of fluid flow -- Elements of Heat transfer -- Elements of Mass transfer -- Reaction kinetics -- Phase and Reaction Equilibrium, and phase transitions -- Thermal processing of foods -- Environmental issues in food engineering -- An engineering view of the fate of food in the Gastrointestinal tract (GIT) -- A selection of engineering methodologies for food product realization -- Index.
520 $a As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other - which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.
650 0 $a Food industry and trade. $3 275302
650 0 $a Food industry and trade $x Production control. $3 722408
650 0 $a Food $x Composition. $3 273476
650 1 4 $a Food Science. $3 274110
650 2 4 $a Organic Chemistry. $3 274120
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
830 0 $a Food engineering series. $3 559538
856 4 0 $u https://doi.org/10.1007/978-3-031-07570-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)