LEADER 04352nam 22006255 450 001 9910590087203321 005 20240311141059.0 010 $a9783031075704$b(electronic bk.) 010 $z9783031075698 024 7 $a10.1007/978-3-031-07570-4 035 $a(MiAaPQ)EBC7077739 035 $a(Au-PeEL)EBL7077739 035 $a(CKB)24746158800041 035 $a(DE-He213)978-3-031-07570-4 035 $a(PPN)264191897 035 $a(EXLCZ)9924746158800041 100 $a20220825d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEngineering Principles for Food Process and Product Realization /$fby Keshavan Niranjan 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (252 pages) 225 1 $aFood Engineering Series,$x2628-8095 311 08$aPrint version: Niranjan, Keshavan Engineering Principles for Food Process and Product Realization Cham : Springer International Publishing AG,c2022 9783031075698 320 $aIncludes bibliographical references and index. 327 $aMass 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. 330 $aAs an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other ? which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products. 410 0$aFood Engineering Series,$x2628-8095 606 $aFood science 606 $aChemistry, Organic 606 $aFood Science 606 $aOrganic Chemistry 606 $aIndústria alimentària$2thub 606 $aTecnologia dels aliments$2thub 606 $aControl de producció$2thub 608 $aLlibres electrònics$2thub 615 0$aFood science. 615 0$aChemistry, Organic. 615 14$aFood Science. 615 24$aOrganic Chemistry. 615 7$aIndústria alimentària 615 7$aTecnologia dels aliments 615 7$aControl de producció. 676 $a664 700 $aNiranjan$b K.$01429178 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910590087203321 996 $aEngineering Principles for Food Process and Product Realization$93567746 997 $aUNINA