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  • 1
    Online Resource
    Online Resource
    Handbook of Food Processing Equipment (2002)
    New York, NY :Springer US :
    Details
    UID:
    almahu_9949198617902882
    Format: XXIV, 698 p. , online resource.
    Edition: 1st ed. 2002.
    ISBN: 9781461507253
    Series Statement: Food Engineering Series,
    Content: Recent publications in food engineering concern mainly food process engi­ neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro­ cessing plants. There is a need to relate advances in process engineering to proc­ ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe­ nomena and unit operations to the design, selection, and operation of food pro­ cessing equipment. Since food processing equipment is still designed empiri­ cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra­ tive purposes, since there is an understandable lack of published industrial data.
    Note: 1-Design of Food Processes and Food Processing Plants -- I. Introduction -- II. Overview of Chemical Process and Plant Design -- III. Design of Food Processes -- IV. Food Plant Design -- References -- 2-Design and Selection of Food Processing Equipment -- I. Introduction -- II. Sizing and Costing of Equipment -- III. Materials of Construction -- IV Fabrication of Equipment -- V. Hygienic Design of Food Processing Equipment -- VI. Selection of Food Processing Equipment -- Directories of Equipment -- Directories of Food Equipment -- Exhibitions of Food Process Equipment -- References -- 3-Mechanical Transport and Storage Equipment -- I. Introduction -- II. Mechnical Transport Equipment -- III. Food Storage Equipment -- References -- 4-Mechanical Processing Equipment -- I. Introduction -- II. Size Reduction -- III. Size Enlargement -- IV Homogenization -- V. Mixing and Forming -- References -- 5-Mechanical Separation Equipment -- I. Introduction -- II. Classification Operations -- III. Solid/Solid Separations -- IV. Solid/Liquid Separators -- V. Solid/Air Separators -- VI. Removal of Food-Related Parts -- References -- 6-Heat Transfer Equipment -- I. Introduction -- II. Heat Transfer Coefficients -- III. Empirical Correlations of h -- IV. Heat Exchangers -- References -- 7-Food Evaporation Equipment -- I. Introduction -- II. Heat Transfer in Evaporators -- III. Food Quality Considerations -- IV. Food Evaporators -- V Energy-Saving Evaporation Systems -- VI. Evaporator Components -- References -- 8-Food Dehydration Equipment -- I. Introduction -- II. Principles of Drying -- III. Design and Selection of Food Dryers -- IV. Energy and Cost Considerations of Drying -- References -- 9-Refrigeration and Freezing Equipment -- I. Introduction -- II. Refrigeration Equipment -- III. Cooling of Foods -- IV Freezing of Foods -- V. Cold Storage -- VI. Ice Manufacturing -- References -- 10-Thermal Processing Equipment -- I. Introduction -- II. Kinetics of Thermal Inactivation -- III. Heat Transfer Considerations -- IV. Thermal Process Calculations -- V. Thermal Processing Equipment -- References -- 11-Mass Transfer Equipment -- I. Introduction -- II. Distillation Equipment -- III. Solvent Extraction/Leaching Equipment -- IV Gas/Liquid Absorption Equipment -- V. Adsorption and Ion-Exchange Equipment -- VI. Crystallization from Solution Equipment -- References -- 12-Equipment for Novel Food Processes -- I. Introduction -- II. Membrane Separation Equipment -- III. Supercritical Fluid Extraction -- IV Crystallization from Melt -- V. Nonthermal Food Preservation -- References -- 13-Food Packaging Equipment -- I. Introduction -- II. Preparation of Food Containers -- III. Filling Equipment -- IV. Closing Equipment -- V. Aseptic Packaging -- VI. Group Packaging -- References -- Appendix A-Notation and Conversion of Units -- Appendix B-Selected Tbermopbysical Properties -- Appendix C-Control of Food Processing Equipment -- Appendix D-Food Plant Utilities -- Appendix E-Manufacturers and Suppliers of Food Equipment.
    In: Springer Nature eBook
    Additional Edition: Printed edition: ISBN 9781461352129
    Additional Edition: Printed edition: ISBN 9780306472763
    Additional Edition: Printed edition: ISBN 9781461507260
    Language: English
    DOI: 10.1007/978-1-4615-0725-3
    URL: https://doi.org/10.1007/978-1-4615-0725-3
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Open Access Request
    HU Berlin
  • 2
    Online Resource
    Online Resource
    Handbook of Food Processing Equipment (2002)
    Boston, MA : Springer
    Details
    UID:
    gbv_749216832
    Format: Online-Ressource (XXIV, 698 p) , digital
    Edition: Springer eBook Collection. Chemistry and Materials Science
    ISBN: 9781461507253
    Series Statement: Food Engineering Series
    Content: This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed
    Additional Edition: ISBN 9781461352129
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9781461352129
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9780306472763
    Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 9781461507260
    Language: English
    DOI: 10.1007/978-1-4615-0725-3
    URL: Volltext  (lizenzpflichtig)
    URL: lizenzpflichtig
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    Online Resource
    Online Access
    Open Access Request
    UB Potsdam
  • 3
    Book
    Book
    Handbook of food processing equipment (2002)
    New York [u.a.] : Kluwer Academic/Plenum Publ.
    Details
    UID:
    b3kat_BV014577624
    Format: XXIV, 698 S. , graph. Darst.
    ISBN: 0306472767
    Series Statement: Food engineering series
    Note: Includes bibliographical references and index
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
    VN 8000
    Keywords: Lebensmittelverarbeitung ; Verarbeitungsmaschine ; Lebensmitteltechnologie ; Lebensmittelproduktion ; Lebensmittelverarbeitung ; Lebensmitteltechnologie ; Maschine
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  • 4
    Book
    Book
    Handbook of food processing equipment (2002)
    New York [u.a.] : Kluwer Academic/Plenum Publishers
    Details
    UID:
    gbv_359460607
    Format: XXIV, 698 S. , graph. Darst. , 26 cm
    ISBN: 0306472767
    Series Statement: Food engineering series
    Note: Includes bibliographical references and index
    Language: English
    Subjects: Chemistry/Pharmacy
    RVK:
    VN 8000
    Keywords: Verarbeitungsmaschine ; Lebensmittelverarbeitung ; Lebensmittelproduktion ; Lebensmittelverarbeitung
    URL: Cover
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    Stabi Berlin get availability status
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