Case Studies in Food Engineering: Learning from Experience

Case Studies in Food Engineering: Learning from Experience

by J. Peter Clark


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This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Product Details

ISBN-13: 9781489984241
Publisher: Springer New York
Publication date: 10/30/2014
Series: Food Engineering Series
Edition description: 2009
Pages: 224
Product dimensions: 6.10(w) x 9.25(h) x (d)

Table of Contents

Section 1: Processes Based Largely on Physical Operations.- Dry Mixing.- Snacks and Baking.- Breakfast Cereals.- Pet Foods.- Fruit and Vegetable Juice Processing.- Membrane Processing.- Freeze Drying.- Section 2: Processes Based on Biochemical Reactions and Thermal Treatment.- Continuous Thermal Processing.- Retort Pouch Foods.- Ice Cream.- Sausages and Other Meat Products.- Non-thermal Processing.- Section 3: A few broader topics.- Economic Evaluation.- Design of a New Facility.- How to Tour a Food Plant.- Build New, Expand, or Upgrade?.- Developing Processes.

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