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| Author | : John Henry Wells |
| Publisher | : |
| Total Pages | : 454 |
| Release | : 1987 |
| Genre | : |
| ISBN | : |
| Author | : Kenneth J. Valentas |
| Publisher | : CRC Press |
| Total Pages | : 732 |
| Release | : 1997-07-23 |
| Genre | : Technology & Engineering |
| ISBN | : 9781420049077 |
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
| Author | : Irwin A. Taub |
| Publisher | : CRC Press |
| Total Pages | : 576 |
| Release | : 1997-12-29 |
| Genre | : Technology & Engineering |
| ISBN | : 9781420048988 |
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
| Author | : R.P. Singh |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 576 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 9400923708 |
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
| Author | : Arlo Stark |
| Publisher | : Scientific e-Resources |
| Total Pages | : 316 |
| Release | : 2019-06-05 |
| Genre | : |
| ISBN | : 1839473177 |
An increasingly global business landscape means that even the smallest of companies must contend with a growing base of international suppliers and customers. With that comes myriad technical, organizational and cultural changes that challenge traditional management practices. Regardless of the means taken to address these challenges, all companies will eventually have to synchronize the flow of their products, information and funds. This book focuses on concepts, principles and real-life experiences which improve understanding of the Supply Chain Management (SCM). Available information has been analyzed and synthesized across many disciplines. The book is designed to contribute to the existing body of literature available on supply chain management. This work, which is replete with new concepts and practices, will commend itself to all categories of readers, particularly academicians, researchers and students of management, economics and commerce.
| Author | : Steven Nahmias |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 89 |
| Release | : 2011-05-17 |
| Genre | : Business & Economics |
| ISBN | : 1441979999 |
A perishable item is one that has constant utility up until an expiration date (which may be known or uncertain), at which point the utility drops to zero. This includes many types of packaged foods such as milk, cheese, processed meats, and canned goods. It also includes virtually all pharmaceuticals and photographic film, as well as whole blood supplies. This book is the first devoted solely to perishable inventory systems. The book’s ten chapters first cover the preliminaries of periodic review versus continuous review and look at a one-period newsvendor perishable inventory model. The author moves to the basic multiperiod dynamic model, and then considers the extensions of random lifetime, inclusion of a set-up cost, and multiproduct models of perishables. A chapter on continuous review models looks at one-for-one policies, models with zero lead time, optimal policies with positive lead time, and an alternative approach. Additional chapters present material on approximate order policies, inventory depletion management, and deterministic models, including the basic EOQ model with perishability and the dynamic deterministic model with perishability. Finally, chapters explore decaying inventories, queues with impatient customers, and blood bank inventory control. Anyone researching perishable inventory systems will find much to work with here. Practitioners and consultants will also now have a single well-referenced source of up-to-date information to work with.
| Author | : Chester O. Jr. McCorkler |
| Publisher | : Elsevier |
| Total Pages | : 464 |
| Release | : 2012-12-02 |
| Genre | : Business & Economics |
| ISBN | : 0323149413 |
Economics of Food Processing in the United States aims to provide an economic overview of the food processing industries in the United States; to explore the firm-level implications of social, economic, technological, and institutional forces for selected food processing industries; and to uncover some of the implications for consumers, raw product producers, and the national economy of the major trends observed in food industries. The book begins by evaluating the major forces shaping demand, supply, prices, and trade in processed foods. It then considers major trends in technical processes; major forces in marketing, distribution, and structure; and major trends in regulation. The next few chapters explore these trends for five specific food processing industries, which represent major types of products processed: fruits and vegetables, meat, milk, grain and soybeans, and wine. After the specific industries have been examined, the final two chapters treat these industries in the context of the national and international economy. Students preparing for careers, researchers, and industry participants who study these firms and industries and the various approaches to solving their economic and management problems will benefit from the information in this volume and from its approach to presenting the dynamics of the food processing industries.
| Author | : Stuart Thorne |
| Publisher | : |
| Total Pages | : 378 |
| Release | : 1992 |
| Genre | : Food industry and trade |
| ISBN | : |
Modelling of meat processing; modelling of mambrane processes; moisture transfer modelling of a liquid food droplet during drying; modelling of water relations in fermentation processes; the modelling of screw extrusion processes; modelling the continuous sterilisation of particulate foods; the application of time-temperature indicator technology to food quality monitoring and perishable inventory management.
| Author | : Nur Fatihah Fauzi |
| Publisher | : College of Computing, Informatics and Mathematics |
| Total Pages | : 259 |
| Release | : 2023-07-17 |
| Genre | : Computers |
| ISBN | : 6299744057 |
The objective of this publication is to highlight the extensive range and profundity of research across these intimately connected disciplines. The intersection of Mathematics and Computer Science continues to be a dynamic area of exploration, witnessing remarkable progress and innovation over recent years. In an era dominated by technological breakthroughs and an ever-growing reliance on data-centric methodologies, researchers within these domains are relentlessly pursuing novel theories, algorithms, and models aimed at addressing some of the most challenging and pertinent issues of our contemporary society. This publication stands as a tribute to their unwavering commitment and scholarly rigor.
| Author | : Khalid Saeed |
| Publisher | : Springer Nature |
| Total Pages | : 498 |
| Release | : 2020-05-22 |
| Genre | : Computers |
| ISBN | : 3030476790 |
This book constitutes the proceedings of the 19th International Conference on Computer Information Systems and Industrial Management Applications, CISIM 2020, held in Bialystok, Poland, in October 2020. Due to the COVID-19 pandemic the conference has been postponed to October 2020. The 40 full papers presented together with 5 abstracts of keynotes were carefully reviewed and selected from 62 submissions. The main topics covered by the chapters in this book are biometrics, security systems, multimedia, classification and clustering, industrial management. Besides these, the reader will find interesting papers on computer information systems as applied to wireless networks, computer graphics, and intelligent systems. The papers are organized in the following topical sections: biometrics and pattern recognition applications; computer information systems and security; industrial management and other applications; machine learning and high performance computing; modelling and optimization.
