Food Processing Operations and Scale-up

1. Auflage 1990
ISBN: 978-0-8247-8279-5
Verlag: CRC Press

Buch, Englisch, 408 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 742 g

Reihe: Food Science and Technology

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Autoren/Hrsg.

Valentas, Kenneth J.

Clark, J. Peter

Levin, Leon

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface -- 1 Introduction -- 2 Overview of the Food Industry -- 3 Financial Analysis of Capital Projects -- 4 Food Chemistry -- 5 Soy Complex -- 6 Ready-to-Eat Breakfast Cereals -- 7 Dairy Products -- 8 Orange Juice Case Study -- 9 Food Product Development -- 10 Scale-Up of Food Processes -- 11 Dimensional Analysis Index.

Über Autor(innen)

KENNETH J. VALENTAS is Vice President of Engineering at The Pillsbury Company, Minneapolis, Minnesota, and an Adjunct Professor in the Department of Chemical Engineering, University of Minnesota, Minneapolis. The author of several technical journal articles on food processing engineering, he holds several patents in the field. He is Chairman of the Research Institute for Food Engineering and a Director of the Food, Pharmaceutical and Bioengineering Division of the American Institute of Chemical Engineers. A member of the Institute of Food Technologists and Ameri¬can Association of Cereal Chemists, he received the B.S. degree (1960) in chemical engineering from the University of Illinois at Urbana-Champaign, and Ph.D. degree (1964) in chemical engineering from the University of Minnesota, Minneapolis. LEON LEVINE is President of Leon Levine & Associates, Inc., an engineering consult¬ing firm in Minneapolis, Minnesota. The author of several articles and book chapters on food process design and scale-up, he holds several patents in the area of food processing and has taught extensively in academic and professional settings. Mr. Levine is a member of the American Institute of Chemical Engineers, American Association of Cereal Chemists, and Institute of Food Technologists. He received the B.S. degree (1967) in chemical engineering from the City College of New York, New York. J. PETER CLARK is Senior Vice President of A Epstein and Sons International, Inc., Chicago, Illinois. Previously, Dr. Epstein served as Director of Research and Devel-opment at ITT Continental Baking Company and as an Associate Professor at Virginia Polytechnic Institute and State University, Blacksburg. A member of the American Institute of Chemical Engineers and Institute of Food Technologists, he received the B.S. degree (1964) in chemical engineering from the University of Notre Dame, Notre Dame, Indiana, and Ph.D. degree (1968) in chemical engineering from the University of California, Berkeley.