Handbook of Food Processing Equipment (Paperback, Softcover reprint of the original 1st ed. 2002)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Engineering Series
Release date:	September 2012
First published:	2002
Authors:	George D. Saravacos • Athanasios E. Kostaropoulos
Dimensions:	254 x 178 x 37mm (L x W x T)
Format:	Paperback
Pages:	698
Edition:	Softcover reprint of the original 1st ed. 2002
ISBN-13:	978-1-4613-5212-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4613-5212-6
Barcode:	9781461352129

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