|
Showing 1 - 2 of
2 matches in All Departments
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.
Computational modeling is an important tool for understanding and
improving food processing and manufacturing. It is used for many
different purposes, including process design and process
optimization. However, modeling goes beyond the process and can
include applications to understand and optimize food storage and
the food supply chain, and to perform a life cycle analysis.
Modeling Food Processing Operations provides a comprehensive
overview of the various applications of modeling in conventional
food processing. The needs of industry, current practices, and
state-of-the-art technologies are examined, and case studies are
provided. Part One provides an introduction to the topic, with a
particular focus on modeling and simulation strategies in food
processing operations. Part Two reviews the modeling of various
food processes involving heating and cooling. These processes
include: thermal inactivation; sterilization and pasteurization;
drying; baking; frying; and chilled and frozen food processing,
storage and display. Part Three examines the modeling of multiphase
unit operations such as membrane separation, extrusion processes
and food digestion, and reviews models used to optimize food
distribution.
|
You may like...
Ab Wheel
R209
R149
Discovery Miles 1 490
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.