Handbook of food processing equipment

by George D. Saravacos

Publisher: Kluwer Academic/Plenum in New York

Written in English
Published: Pages: 698 Downloads: 555
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Subjects:

  • Food industry and trade -- Equipment and supplies

Edition Notes

Includes bibliographical references and index.

Statementby George D. Saravacos and Athanasios E. Kostaropoulos.
SeriesFood engineering series
ContributionsKostaropoulos, A. E.
Classifications
LC ClassificationsTP373 .S237 2002, TP373 .S237 2002
The Physical Object
Paginationxxiv, 698 p. :
Number of Pages698
ID Numbers
Open LibraryOL18184658M
ISBN 100306472767
LC Control Number2002072776

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The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing. Book Description. Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail.

The book covers every step in the sequence of converting raw material to the final product. This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and Author: George Saravacos.

Handbook of Food Processing Equipment by George D. Saravacos,available at Book Depository with free delivery worldwide. Handbook of Food Processing Equipment - Ebook written by George D. Saravacos, Athanasios E.

Kostaropoulos. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Handbook of Food Processing Equipment.

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Handbook of Food Processing Equipment covers a vast range of food processing equipment and design considerations, from equipment for key unit operations, such as heating, cooling/ freezing, and drying, to mechanical processing and separating, transport, storage and packaging equipment.

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It covers the most common and new food manufacturing processes while addressing. This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods.

Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Get this from a library.

Handbook of Food Processing Equipment. [George D Saravacos; Athanasios E Kostaropoulos] -- This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods.

Equipment design is. Food processing equipment has traditionally been designed and built to be suitable for purpose. For example, a mixer for raw meat has rarely been designed to the same hygienic level as a slicer of cooked meats.

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While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have.

The Handbook of Food Science. Handbook of Food Processing Equipment by George D. Saravacos. Handbook of Food Processing Equipment covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods.

Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods.