Chemical Engineering for the Food Industry /
Chemical Engineering for the Food Industry /
P. J. Fryer, D. L. Pyle, C. D. Rielly
- 461 p. : ill. ; 24
- Advances in biochemical engineering/biotechnology, 161 0724-6145 ; .
Includes index.
Includes bibliographical references and index.
Summary: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 environmenƯ tal standards
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
9781461538646
10.1007/978-3-319-60111-3 doi
com.springer.onix.9783319601113 Springer Nature
GBB8N7866 bnb
019166216 Uk
Food industry and trade--Mathematical models.
Food Handling.
Food-Processing Industry.
Biosensing Techniques.
Spectrum Analysis.
Industrial chemistry.
Biotechnology.
Biochemistry.
Food & beverage technology.
Science--Chemistry--Industrial & Technical.
Science--Biotechnology.
Science--Chemistry--Organic.
Technology & Engineering--Food Science.
Food industry and trade--Automation.
Food industry and trade--Mathematical models.
Electronic book.
TP370.9.M38
664.0015118 / CHE
W1 / AD436N v.161 2017 TP 372.8
Includes index.
Includes bibliographical references and index.
Summary: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 environmenƯ tal standards
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
9781461538646
10.1007/978-3-319-60111-3 doi
com.springer.onix.9783319601113 Springer Nature
GBB8N7866 bnb
019166216 Uk
Food industry and trade--Mathematical models.
Food Handling.
Food-Processing Industry.
Biosensing Techniques.
Spectrum Analysis.
Industrial chemistry.
Biotechnology.
Biochemistry.
Food & beverage technology.
Science--Chemistry--Industrial & Technical.
Science--Biotechnology.
Science--Chemistry--Organic.
Technology & Engineering--Food Science.
Food industry and trade--Automation.
Food industry and trade--Mathematical models.
Electronic book.
TP370.9.M38
664.0015118 / CHE
W1 / AD436N v.161 2017 TP 372.8