000 02683nam a2200253Ia 4500
001 234178
003 0000000000
005 20211104055706.0
008 110531s2012 nju b 001 0 eng
020 _a9781444330113
050 _aTH 4526
_b.H191 2012
245 0 _aHandbook of food process design /
_cedited by Jasim Ahmed, M.Shafiur Rahman.
260 _aHoboken, NJ :
_bWiley-Blackwell,
_c2012
300 _a2 v. :
_bill.
_c25 cm.
504 _aIncludes bibliographical references and index.
520 _aThis book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design.
650 _aFood industry and trade.
_939587
650 _aFood processing machinery.
_9117408
650 _aFood processing plants
_9117409
700 _aRahman, Shafiur.
_9117410
942 _cREF
999 _c82720
_d82720