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Handbook of food processing equipment

Kostaropoulos, Athanasios E.

Handbook of food processing equipment

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Handbook of food processing equipmentby George Saravacos, Athanasios E. Kostaropoulos.
作者:	Saravacos, George.
其他作者:	Kostaropoulos, Athanasios E.
出版者:	Cham :Springer International Publishing :2016.
面頁冊數:	xii, 775 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Food industry and tradeHandbooks, manuals, etc.Equipment and supplies
電子資源:	http://dx.doi.org/10.1007/978-3-319-25020-5
ISBN:	9783319250205$q(electronic bk.)

Handbook of food processing equipment
Saravacos, George.

Handbook of food processing equipment[electronic resource] /by George Saravacos, Athanasios E. Kostaropoulos. - 2nd ed. - Cham :Springer International Publishing :2016. - xii, 775 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

1. Design of Food Processes and Food Processing Plants -- 2. Design and Selection of Food Processing Equipment -- 3. Mechanical Transport and Storage Equipment -- 4. Mechanical Processing Equipment -- 5. Mechanical Separations Equipment -- 6. Heat Transfer Equipment -- 7. Food Evaporation Equipment -- 8. Food Dehydration Equipment -- 9. Refrigeration and Freezing Equipment -- 10. Thermal Processing Equipment -- 11. Mass Transfer Equipment -- 12. Equipment for Novel Food Processes -- 13. Food Packaging Equipment -- Index.

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. 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 solid s/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.

ISBN: 9783319250205$q(electronic bk.)

Standard No.: 10.1007/978-3-319-25020-5doiSubjects--Topical Terms:

444948
Food industry and trade
--Equipment and supplies--Handbooks, manuals, etc.

LC Class. No.: TP373

Dewey Class. No.: 664.024

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520 $a 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. 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 solid s/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.
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