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Chemical Engineering for the Food Industry (Paperback, Softcover reprint of the original 1st ed. 1997)
Loot Price: R1,616
Discovery Miles 16 160
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Chemical Engineering for the Food Industry (Paperback, Softcover reprint of the original 1st ed. 1997)
Series: Food Engineering Series
Expected to ship within 10 - 15 working days
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Industrial food processing involves the production of added value
foods on a large scale; these foods are made by mixing and
processing different ingredients in a prescribed way. The food
industry, historically, has not designed its processes in an
engineering sense, i.e. by understanding the physical and chemical
principles which govern the operation of the plant and then using
those principles to develop a process. Rather, processes have been
'designed' by purchasing equipment from a range of suppliers and
then connecting that equipment together to form a complete process.
When the process being run has essentially been scaled up from the
kitchen then this may not matter. However, there are limits to the
approach. * As the industry becomes more sophisticated, and
economies of scale are exploited, then the size of plant reaches a
scale where systematic design techniques are needed. * The range of
processes and products made by the food industry has increased to
include foods which have no kitchen counterpart, such as low-fat
spreads. * It is vital to ensure the quality and safety of the
product. * Plant must be flexible and able to cope with the need to
make a variety of products from a range of ingredients. This is
especially important as markets evolve with time. * The traditional
design process cannot readily handle multi-product and multi-stream
operations. * Processes must be energetically efficient and meet
modern environmen tal standards.
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