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Case Studies in Food Engineering

Learning from Experience

Springer New York,
Buch
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This volume presents case studies in food engineering. The first section concerns processes that are primarily physical, the second concerns processes that also involve biochemical changes. The third section addresses some broader issues.

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Hauptbeschreibung

Titel: Case Studies in Food Engineering
Autoren/Herausgeber: J. Peter Clark
Aus der Reihe: Food Engineering Series
Ausgabe: 2009

ISBN/EAN: 9781489984241

Seitenzahl: 224
Format: 23,5 x 15,5 cm
Produktform: Taschenbuch/Softcover
Gewicht: 373 g
Sprache: Englisch

One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark  presents several case studies that can be used not only by those currently working in the industry, but as a means for sparking discussion in food engineering classes.This book has several purposes: (1) to serve as a source of information about a representative collection of food processes with which Clark has had experience; (2) to convey some practical lessons about process development and plant design; and (3) to serve educators as a resource for class problems and discussion.The book is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing. The second concerns processes that also involve biochemical changes, such as thermal sterilization. The third section addresses some broader issues that have not been discussed elsewhere, including how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

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