Case Studies in Food Engineering
Learning from Experience
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ISBN-13:
9781441904195
Veröffentl:
2009
Erscheinungsdatum:
25.06.2009
Seiten:
224
Autor:
J Peter Clark
Gewicht:
510 g
Format:
242x164x22 mm
Sprache:
Englisch
Beschreibung:
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes.
Serves as a source of information about a representative collection of food processes
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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