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Agro-processing and food engineering : operational and application aspects / / edited by Harish Kumar Sharma, Navneet Kumar
| Agro-processing and food engineering : operational and application aspects / / edited by Harish Kumar Sharma, Navneet Kumar |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (590 pages) |
| Disciplina | 016.016 |
| Soggetto topico |
Agricultural processing
Indústria alimentària Comerç d'aliments Innovacions tecnològiques |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
981-16-7289-X
981-16-7288-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Acknowledgments -- Contents -- Editors and Contributors -- 1: Agro Processing: Scope and Importance -- 1.1 Introduction -- 1.2 Agro-Processing Industries -- 1.3 Cereal Industry -- 1.4 Fruit and Vegetable Industry -- 1.5 Fish Industry -- 1.6 Livestock Industry and Poultry Industry -- 1.7 Sugarcane Industry -- 1.8 Pulse Industry -- 1.9 Tea Industry -- 1.10 Oilseed Industry -- 1.11 Spice Industry -- 1.12 Dairy Industry -- 1.13 Exercise -- References -- 2: Engineering Properties of Foods -- 2.1 Size -- 2.1.1 Methods of Size Measurement -- 2.1.1.1 Projected Area Method -- 2.1.1.2 Micrometer Measurement -- 2.1.1.3 Measurement of Particle Size of Particulate Foods -- 2.2 Shape -- 2.2.1 Sphericity -- 2.2.2 Aspect Ratio -- 2.2.3 Radius of Curvature -- 2.2.4 Roundness -- 2.3 Volume -- 2.3.1 Types of Volume -- 2.3.1.1 Solid Volume -- 2.3.1.2 Apparent Volume -- 2.3.1.3 Bulk Volume -- 2.3.2 Measurement of Volume -- 2.3.2.1 Estimation of Volume of Regularly Shaped Samples -- 2.3.2.2 Determination of Volume by Solid Displacement Method -- 2.3.2.3 Liquid Displacement Method -- 2.3.2.4 Gas Displacement Method -- 2.4 Density -- 2.4.1 Solid Density -- 2.4.1.1 True Density -- 2.4.1.2 Particle Density (PD) -- 2.4.1.3 Apparent Density -- 2.4.1.4 Bulk Density (BD) -- 2.4.2 Liquid Density -- 2.5 Porosity -- 2.5.1 Measurement of Porosity -- 2.5.1.1 Direct Method -- 2.5.1.2 Optical Microscopic Method -- 2.5.1.3 Density Method -- Apparent Porosity -- Bulk Porosity -- 2.6 Frictional Properties -- 2.6.1 Angle of Repose -- 2.6.2 Coefficient of Frictions -- 2.6.2.1 Coefficient of External Friction -- 2.6.2.2 Coefficient of Internal Friction -- 2.7 Water Activity -- 2.7.1 Water Activity Measurement Methods -- 2.7.1.1 Dew Point Method -- 2.7.1.2 Capacitive Sensor Method -- 2.7.1.3 Vapor Pressure Method -- 2.7.1.4 Freezing Point Depression Method.
2.7.1.5 Thermocouple Psychrometer Method -- 2.7.1.6 Isopiestic Method -- 2.7.2 Water Activity Analyzer -- 2.8 Rheological Properties of Foods -- 2.8.1 Rheology of Solids -- 2.8.2 Viscoelastic Behavior -- 2.8.2.1 Stress Relaxation Test -- 2.8.3 Rheological Models -- 2.8.4 Texture -- 2.8.4.1 TPA and Texture Analyzer -- 2.8.5 Rheology of Liquid Foods -- 2.8.5.1 Viscous Fluid -- 2.8.5.2 Shear-Thinning (Pseudoplastic) Fluids -- 2.8.5.3 Shear-Thickening (Dilatant) Fluids -- 2.8.5.4 Plastic Fluids -- 2.8.5.5 Time-Dependent Fluid -- 2.9 Colors -- 2.9.1 Color Models and Space -- 2.9.1.1 Spectral Sensitivity -- 2.9.1.2 Standard Observer -- 2.9.1.3 Tristimulus Values -- 2.9.1.4 Chromaticity Coordinates -- 2.9.1.5 Hunter L, a, b Color Scale -- 2.9.1.6 CIELAB Color Scale -- 2.9.1.7 Munsell Color System -- 2.9.1.8 Other Color Spaces -- 2.9.2 Estimation of Important Color Parameters -- 2.9.2.1 Browning Index -- 2.9.2.2 Whiteness Index -- 2.9.2.3 Yellowness Index -- 2.9.3 Color Measurement Working Principle -- 2.9.3.1 Colorimeter with 8 Illumination -- 2.9.3.2 Colorimeter with 45 Annular Illumination -- 2.10 Thermal Properties -- 2.10.1 Thermal Conductivity -- 2.10.1.1 Prediction of Thermal Conductivity Using Compositional Criteria -- 2.10.1.2 Determination of Thermal Conductivity Under Steady State -- Longitudinal Heat Flow Method -- Radial Heat Flow Methods -- Concentric Cylinder Method -- Sphere with Central Heating Source Method -- 2.10.1.3 Determination of Thermal Conductivity Under Unsteady State -- 2.10.2 Specific Heat -- 2.10.2.1 Measurement of Specific Heat -- 2.10.3 Thermal Diffusivity -- 2.10.4 Differential Scanning Calorimeter (DSC) -- References -- 3: Material Handling and Transportation Devices -- 3.1 Introduction -- 3.1.1 Principles of Material Handling Devices -- 3.1.2 Importance of Material Handling Devices. 3.1.3 Selection Criteria for Conveyor Systems -- 3.2 Powerless Material Handling Devices -- 3.2.1 Gravity Conveyors -- 3.2.2 Functions and Design Considerations -- 3.2.3 Advantages -- 3.3 Powered Conveyors -- 3.3.1 Roller Conveyors -- 3.3.1.1 Belt Driven Roller Conveyors -- 3.3.1.2 Toothed Belt Driven Roller Conveyors -- 3.3.1.3 Chain Driven Roller Conveyors -- 3.3.2 Belt Conveyor -- 3.3.3 Chain Conveyors -- 3.3.4 Vibratory Conveyor -- 3.3.4.1 Conveying Principles -- 3.3.4.2 Design Limitations -- 3.3.5 Pneumatic Conveying -- 3.3.5.1 Dense Phase Pneumatic Conveying Technique -- Dense Phase Pressure Conveying -- Dense Phase Vacuum Conveying (DPVC) -- 3.3.5.2 Dilute Phase Pneumatic Conveying -- Dilute Phase Pressure Conveying -- Dilute Phase Vacuum Conveying (DPVC) -- 3.3.6 Screw Conveyor (SC) -- 3.3.6.1 Types of Screw Conveyors -- Horizontal Screw Conveyors (HSC) -- Inclined Screw Conveyors (ISC) -- Shaftless Screw Conveyors -- Vertical Screw Conveyors -- 3.3.7 Hydraulic Conveying -- 3.3.8 Bucket Elevators -- 3.4 Other Movable Material Handling Devices -- 3.4.1 Cranes -- 3.4.2 Hoist -- 3.4.3 Trucks -- 3.5 Transportation of Fluids -- 3.5.1 Pumps -- 3.5.1.1 Classification of Pumps -- Reciprocating Pumps -- Piston Pump -- Plunger Pump -- Diaphragm Pump -- Rotary Pumps -- Spur Gear Pump -- Internal Gear Pump -- Centrifugal Pump -- 3.5.2 Valves -- 3.5.2.1 Butterfly Valves -- 3.5.2.2 Single and Double Seat Valves -- 3.5.2.3 Diaphragm Valves -- 3.5.2.4 Ball Valves -- 3.5.2.5 Other Valves -- 3.5.3 Pipes -- 3.5.4 Pipe Fitting and Joints -- 3.5.4.1 Elbow -- 3.5.4.2 Bend -- 3.5.4.3 Tee -- 3.5.4.4 Reducers -- 3.5.4.5 Union -- 3.5.4.6 Coupling -- 3.5.4.7 Nipple -- 3.6 Hygienic Considerations During Material Handling -- 3.7 Exercise -- References -- 4: Design of Material Handling Systems -- 4.1 Introduction -- 4.2 Belt Conveyor -- 4.2.1 Types of Belt Conveyors. 4.2.2 Selection of Belt Conveyors -- 4.2.3 Design of Belt Conveyor -- 4.2.3.1 Width of Conveyor Belt -- 4.2.3.2 Conveyor Inclination -- 4.2.3.3 Width of Material on Conveyor Belt -- 4.2.3.4 Roller Diameter -- 4.2.3.5 Length of Conveyor Belt -- 4.2.3.6 Conveyor Pulley Diameter -- 4.2.4 Capacity of Belt Conveyor -- 4.2.4.1 Cross-Sectional Area of Single Horizontal Roller Belt Conveyor -- 4.2.4.2 Cross-Sectional Area of Triple Roller Troughed Belt Conveyor -- 4.2.4.3 Estimation of Belt Conveyor Capacity -- 4.2.5 Speed of Belt -- 4.2.6 Driving Force in Belt Conveyor -- 4.2.6.1 Main Resistance (R) -- 4.2.6.2 Secondary Resistance (RS) -- 4.2.6.3 Special Main Resistances (Rsp1) -- 4.2.6.4 Special Secondary Resistances (Rsp2) -- 4.2.6.5 Slope Resistance (Rsl) -- 4.2.7 Power Requirement -- 4.3 Bucket Elevator -- 4.3.1 Types of Bucket Elevator -- 4.3.1.1 Centrifugal Bucket Elevator (CBE) -- 4.3.1.2 Positive Discharge Elevators -- 4.3.1.3 Continuous Bucket Elevator -- 4.3.2 Selection for the Type of Bucket Elevator -- 4.3.3 Design of Bucket Elevator -- 4.3.3.1 Capacity -- 4.3.3.2 Selection of Buckets -- 4.3.3.3 Selection of Casing and Take-Ups -- 4.3.3.4 Selection of Chain and Belt -- 4.3.4 Estimation of Tension in Chain/Belt -- 4.3.5 Selection of Plies in Belt -- 4.3.6 Sprocket Diameter and Speed of Elevators -- 4.3.7 Spacing between Buckets -- 4.3.8 Power Requirement -- 4.4 Screw Conveyor -- 4.4.1 Design Consideration -- 4.4.2 Design Calculations -- 4.4.2.1 Nominal Size of Screw Conveyor -- 4.4.2.2 Pitch of Screw -- 4.4.2.3 Shaft Diameter -- 4.4.2.4 Trough Height and Width -- 4.4.2.5 Radial Clearances -- 4.4.2.6 Guarding -- 4.4.2.7 Conveying Velocity -- 4.4.3 Capacity of Screw Conveyor -- 4.4.4 Effect of Inclination on Capacity of Screw Conveyor -- 4.4.5 Power Requirement -- 4.5 Exercise -- References -- 5: Drying -- 5.1 Basic Concepts. 5.1.1 States and Phases of Water -- 5.1.2 Vapour Pressure of Water -- 5.2 Drying -- 5.3 Moisture -- 5.3.1 Determination of Moisture Content -- 5.3.1.1 Direct/Primary Methods -- Air Oven -- Vacuum Oven -- Brown-Duvel Fractional Distillation -- Infrared Moisture Meter -- 5.3.1.2 Indirect/Secondary Methods -- Chemical Method -- Electrical Resistance Method -- Dielectric Method -- Near-Infrared Method -- 5.4 Equilibrium Moisture Content -- 5.4.1 Estimation of Equilibrium Moisture Content -- 5.5 Heat Requirements -- 5.5.1 Sensible Heat -- 5.5.2 Latent Heat -- 5.6 Psychrometrics -- 5.6.1 Dry Bulb Temperature -- 5.6.2 Wet Bulb Temperature -- 5.6.3 Dew Point Temperature -- 5.6.4 Humidity -- 5.6.4.1 Absolute Humidity/Humidity Ratio -- 5.6.4.2 Relative Humidity -- 5.6.5 Measurement of Humidity -- 5.6.5.1 Wet and Dry Bulb Thermometers -- 5.6.5.2 Hair Hygrometers -- 5.6.5.3 Electrical Resistance Hygrometers -- 5.6.5.4 Dew Point Meter -- 5.6.5.5 Specific Volume -- 5.6.5.6 Enthalpy -- 5.7 Heat Transfer in Drying -- 5.8 Mass Transfer in Drying -- 5.9 Drying Rates -- 5.10 Constant Rate Drying -- 5.10.1 Estimation of Rate of Drying During Constant Rate Period -- 5.11 Falling Rate Drying -- 5.11.1 Material with One Falling Rate and Drying Curve Passes through Origin -- 5.11.2 Materials with More Falling Rate Periods -- 5.11.3 Thin Layer Drying -- 5.11.4 Calculation of Effective Diffusivities -- 5.11.5 Calculation of Activation Energy -- 5.12 Types of Dryers -- 5.12.1 Tray Dryers -- 5.12.2 Tunnel Dryers -- 5.12.3 Drum/Rotary Dryers -- 5.12.4 Fluidized Bed Dryers -- 5.12.5 Pneumatic Dryers -- 5.12.6 Spray Dryers -- 5.12.7 Belt/Trough Dryers -- 5.12.8 Bin Dryers -- 5.12.9 Vacuum Dryers -- 5.12.10 Freeze Dryers/Lyophilizer -- 5.12.11 Flat Bed Dryers -- 5.12.12 Continuous Flow Dryer -- 5.12.13 LSU Dryer -- 5.12.14 Solar Dryers -- 5.13 Advanced Drying Technologies. 5.14 Dryer Performance and Efficiency. |
| Record Nr. | UNINA-9910743341203321 |
| Singapore : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Applications of cold plasma in food safety / / edited by Tian Ding, P.J. Cullen, Wenjing Yan
| Applications of cold plasma in food safety / / edited by Tian Ding, P.J. Cullen, Wenjing Yan |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (357 pages) |
| Disciplina | 664 |
| Soggetto topico |
Food science
Food microbiology Alimentació Indústria alimentària Tecnologia dels aliments Seguretat alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
981-16-1826-7
981-16-1827-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910743251703321 |
| Singapore : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Engineering Principles for Food Process and Product Realization / / by Keshavan Niranjan
| Engineering Principles for Food Process and Product Realization / / by Keshavan Niranjan |
| Autore | Niranjan K. |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (252 pages) |
| Disciplina | 664 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Chemistry, Organic Food Science Organic Chemistry Indústria alimentària Tecnologia dels aliments Control de producció |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9783031075704
9783031075698 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910590087203321 |
Niranjan K.
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food and bioprocess technology
| Food and bioprocess technology |
| Pubbl/distr/stampa | New York, NY, : Springer Science + Business Media |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Food industry and trade Food Technology Biotechnology Tecnologia dels aliments Biotecnologia alimentària Indústria alimentària |
| Soggetto genere / forma |
Periodical
Periodicals. Revistes electròniques. |
| ISSN | 1935-5149 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910146930403321 |
| New York, NY, : Springer Science + Business Media | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food engineering reviews
| Food engineering reviews |
| Pubbl/distr/stampa | New York, NY, : Springer |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food industry and trade
Food Technology Food-Processing Industry Indústria alimentària Tecnologia dels aliments |
| Soggetto genere / forma |
Periodical
Periodicals. Revistes electròniques. |
| ISSN | 1866-7929 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910247055103321 |
| New York, NY, : Springer | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food ethics
| Food ethics |
| Pubbl/distr/stampa | [Heidelberg] : , : Springer International Publishing |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Moral and ethical aspects
Indústria alimentària Comerç d'aliments Ètica empresarial |
| Soggetto genere / forma |
Periodicals.
Revistes electròniques. |
| ISSN | 2364-6861 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910395766003321 |
| [Heidelberg] : , : Springer International Publishing | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business / / by Hal King
| Food Safety Management Systems : Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business / / by Hal King |
| Autore | King Hal |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (XXIV, 182 p. 27 illus., 1 illus. in color.) |
| Disciplina | 363.1926 |
| Collana | Practical Approaches |
| Soggetto topico |
Food—Biotechnology
Public health Management Food Science Public Health Seguretat alimentària Salut pública Indústria alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-030-44735-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index. |
| Record Nr. | UNINA-9910416110603321 |
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King Hal
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Journal of food measurement & characterization
| Journal of food measurement & characterization |
| Pubbl/distr/stampa | [New York] : , : Springer, , 2012- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Food - Analysis
Food industry and trade - Quality control Food - Quality - Testing Food - Safety measures Food Safety Management Aliments Indústria alimentària Qualitat dels aliments |
| Soggetto genere / forma |
Periodical
Periodicals. Revistes electròniques. |
| ISSN | 2193-4134 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Journal of food measurement and characterization |
| Record Nr. | UNINA-9910395577003321 |
| [New York] : , : Springer, , 2012- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Journal of food science education
| Journal of food science education |
| Pubbl/distr/stampa | Chicago, IL, : Institute of Food Technologists |
| Disciplina | 664 |
| Soggetto topico |
Food - Study and teaching
Food Alimentació Indústria alimentària |
| Soggetto genere / forma |
Fulltext
Internet Resources. Periodicals. Revistes electròniques. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | JFSE |
| Record Nr. | UNINA-9910144219303321 |
| Chicago, IL, : Institute of Food Technologists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Journal of food science education
| Journal of food science education |
| Pubbl/distr/stampa | Chicago, IL, : Institute of Food Technologists |
| Disciplina | 664 |
| Soggetto topico |
Food - Study and teaching
Food Alimentació Indústria alimentària |
| Soggetto genere / forma |
Fulltext
Internet Resources. Periodicals. Revistes electròniques. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | JFSE |
| Record Nr. | UNISA-996218443503316 |
| Chicago, IL, : Institute of Food Technologists | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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