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Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
1-4443-9825-3
1-280-59876-X 9786613628596 1-4443-9827-X 1-4443-9824-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910141292503321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food process design / / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design / / edited by Jasim Ahmed, M.Shafiur Rahman |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
9786613628596
9781444398250 1444398253 9781280598760 128059876X 9781444398274 144439827X 9781444398243 1444398245 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910811058103321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Practical design, construction and operation of food facilities / / J. Peter Clark
| Practical design, construction and operation of food facilities / / J. Peter Clark |
| Autore | Clark J. P. <1942-> |
| Pubbl/distr/stampa | London, : Academic, 2008 |
| Descrizione fisica | 1 online resource (326 p.) |
| Disciplina |
664
664.00284 |
| Collana | Food science and technology |
| Soggetto topico |
Food processing plants - Design and construction
Food processing plants - Equipment and supplies Food processing plants - Sanitation |
| ISBN |
1-281-79006-0
9786611790066 0-08-055777-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front cover; Practical design, construction and operation of food facilities; Copyright page; Contents; Chapter 1. Introduction; How to use this book; Chapter 2. Context for new or expanded facility; Typical corporate structure; Food industry overview; Reasons for new or expanded facilities; Typical procedures for initiating a project; Discussion questions or assignments; Chapter 3. Economic evaluation; Measures of worth; Estimating costs and benefits; Discussion questions or assignments; Chapter 4. Design of a new facility; Site selection; Size; Capability; Overall layout; Sanitary design
SecuritySupport facilities; Welfare facilities; Discussion questions or assignments; Chapter 5. Expansions and conversions; Advantages of expansion; Challenges of expansion; Overcoming the challenges; Getting more out of an existing line; Discussion questions or assignments; Chapter 6. Process and equipment selection; Process development and design; Aseptic processing/pasteurization; Orange juice; Dairy; Cereal; Categories of food processes; Thermal treatment; Forming and cooking; Mixing and formulating; Good manufacturing practices; Personnel practices; Regulatory issues Discussion questions or assignmentsChapter 7. Equipment selection; Relatively standard equipment; Proprietary equipment; Selecting and buying equipment; Buying new equipment; Used equipment can be a good value; Other factors in evaluating equipment; Discussion questions or assignments; Chapter 8. Project management and execution; The typical phases of a project; Feasibility; Appropriation request; Funds granted; Detailed design; Construction; Commissioning; Close out and production; Roles and responsibilities during design and construction; Issues; Tools of project management Discussion questions or assignmentsChapter 9. Plant operations; Leadership and organization; Troubleshooting; Discussion questions or assignments; Appendix I. Basic heat transfer; Appendix II. Residence time in hold tubes; Appendix III. Flow chart symbols; Appendix IV. Glossary of some terms used; A; B; C; D; E; F; G; H; I; M; P; R; S; T; V; Appendix V. Short Discussions of Various Topics, based on the Processing Column in Food Technology, published by the Institute of Food Technologists 2002-2006; References; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; X; Y; Z |
| Record Nr. | UNINA-9911006893703321 |
Clark J. P. <1942->
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| London, : Academic, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
