Handbook of farm, dairy and food machinery engineering /

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The process of getting food from ""Farm to Fork"" as the phrase goes, involves more than planting, harvesting, shipping, processing, packaging and distributing - though those are all key components. Effective and efficient food delivery systems are built around processes that max...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Kutz, Myer
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Burlington : Elsevier Science, ©2013.
Edición:2nd ed.
Temas:
Food processing machinery > Handbooks, manuals, etc.
Farm equipment > Handbooks, manuals, etc.
Dairying > Equipment and supplies > Handbooks, manuals, etc.
Aliments > Traitement > Machines > Guides, manuels, etc.
Exploitations agricoles > Équipement > Guides, manuels, etc.
Industrie laitière > Appareils et matériel > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Dairying > Equipment and supplies.
Farm equipment.
Food processing machinery.
landbouwwerktuigen
farm machinery
apparatuur voor de voedselverwerking
food processing equipment
dairy equipment
melkstandinrichtingen
milking parlours
Mechanization
Food Preservation, Packaging and Storage
Mechanisatie
Bewaring, verpakking en opslag van levensmiddelen
manuals (instructional materials)
handbooks.
Handbooks and manuals.
Guides et manuels.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Machine generated contents note: 1. The Food Engineer / Felix H. Barron
  • 1. Nature of Work and Necessary Skills
  • 2. Academic and Industry Preparation
  • 3. Work Opportunities for a Food Engineer
  • 4. Engineering Jobs
  • 5. Future Opportunities
  • 6. Conclusions
  • Reference
  • Further Reading
  • 2. Food Regulations / Kevin M. Keener
  • 1. Background
  • 2. Federal Register
  • 3. Code of Federal Regulations
  • 4. United States Code
  • 5. State and Local Regulations
  • 6. USDA-FSIS Sanitation Programs
  • 7. FDA Sanitation Programs
  • 8. Food Safety Modernization Act
  • 9. Hazard Analyses and Critical Control Point Program (HACCP)
  • 10. Meat Processing
  • 11. Shell Eggs
  • 12. Seafood Processing
  • 13. Fruits, Vegetables, and Nuts
  • 14. Beverages
  • 15. Canned Foods
  • 16. Food Service/Restaurants
  • 17. Export Foods
  • 18. Imported Foods
  • 19. Conclusions
  • 20. Acronyms
  • References
  • 3. Food Safety Engineering / Ahmed E. Yousef
  • 1. Introduction
  • 2. Intervention Technologies
  • 3. Control/Monitoring/Identification Techniques
  • 4. Packaging Applications in Food Safety
  • 5. Tracking and Traceability
  • 6. Byproducts of Processing
  • 7. Conclusions
  • Acknowledgment
  • References
  • 4. Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting / Brian T. Adams
  • 1. Introduction
  • 2. Vehicle Guidance
  • 3. Implement Guidance Systems
  • 4. Guidance Methods
  • 5. Challenges Facing Autonomous Vehicles
  • 6. Summary
  • References
  • Other Contacts
  • 5. Air Seeders for Conservation Tillage Crop Production / John Nowatzki
  • 1. Opener Design Options
  • 2. Managing Crop Residue
  • 3. Soil Disturbance and Environmental Impacts
  • 4. Seed/Fertilizer Placement, Row Spacing
  • 5. Depth Control and Packing
  • 6. Varying Conditions
  • 7. Precision Agriculture
  • 8. Energy Requirements
  • 9.Commercial Options
  • Reference
  • Further Reading
  • 6. Grain Harvesting Machinery / Graeme R. Quick
  • 1. General
  • 2. History
  • 3. Pre-Harvest Issues that Affect Machine Design
  • 4. Performance Factors
  • 5. Heads: Grain Platforms, Corn Heads, and Strippers
  • 6. Feederhouse
  • 7. Cylinder or Rotor and Concave
  • 8. Separation: Straw Walkers or Rotary Separation
  • 9. Cleaning Shoe
  • 10. Elevators: Clean Grain and Tailings
  • 11. Grain Bin and Unloading Auger
  • 12. Other Attachments
  • 13. Operator's Station, Adjustments, and Monitoring Systems
  • 14. Field Performance
  • 15. Grain Damage
  • 16.Combine Trends
  • References
  • 7. Grain Storage Systems Design / Ali Abdel-Hadi
  • 1. Materials
  • 2. Drying
  • 3. Structural Loads
  • 4. Grain Handling
  • 5. Testers for Measuring Flow Properties
  • References
  • 8. Milking Machines and Milking Parlors / Douglas J. Reinemann
  • 1. Introduction
  • 2. The Milking Machine
  • 3. Milking Parlors
  • References
  • 9. Dairy Product Processing Equipment / H. Douglas Goff
  • 1. Introduction
  • 2. Clarification, Separation, and Standardization
  • 3. Pasteurization
  • 4. UHT Sterilization
  • 5. Homogenization
  • 6. Membrane Processing
  • 7. Evaporation
  • 8. Drying
  • 9. Ice Cream Manufacturing Equipment
  • 10. Butter Manufacturing Equipment
  • 11. Cheese Manufacturing Equipment
  • References
  • 10. Grain Process Engineering / Athapol Noomhorm
  • 1. Drying
  • 2. Pre-Storage Grain Treatments
  • 3. Post-Harvest Value Addition
  • 4. Cooking and Processing
  • 5. Quality Evaluation
  • References
  • 11. Technology of Processing of Horticultural Crops / Bronwen Smith
  • 1. Introduction
  • 2. Properties of Fruits and Vegetables
  • 3. Biological Deterioration and Control
  • 4. Methods for Minimizing Deterioration
  • 5. General Methods of Fruit and Vegetable Preservation
  • 6. Some Important Methods of Processing of Fruits and Vegetables
  • 7. Quality Control/Assurance
  • 8. Fruit and Vegetable Processing Units
  • References
  • 12. Food Drying and Evaporation Processing Operations / William L. Kerr
  • 1. Introduction
  • 2. Water in Foods
  • 3. Types of Water in Foods
  • 4. Food Stability and Moisture Relationships
  • 5. Drying: Describing the Process
  • 6. Types of Dryers
  • 7. Quality Changes During Drying
  • 8. Evaporation
  • 9. The Basic Evaporator
  • 10. Tube Evaporators
  • 11. Single Effect Evaporators
  • 12. Multi-Effect Evaporators
  • 13. Mechanical Vapor Recompression
  • 14. Quality Changes During Evaporation
  • 15. Conclusion
  • Further Reading
  • 13. Food Freezing Technology / Kasiviswanathan Muthukumarappan
  • 1. Introduction
  • 2. Freezing Point Depression
  • 3. Freezing Process
  • 4. Phase Change and Ice Crystal Formation
  • 5. Product Heat Load
  • 6. Freezing Time Estimations
  • 7. Freezing Equipment
  • 8. Effect of Freezing and Frozen Storage on Foods
  • 9. Developments in Freezing Techniques
  • 10. Energy Conservation in Freezing
  • 11. Scope for Future Work
  • References
  • 14. Heat and Mass Transfer in Food Processing / Mohammed Farid
  • 1. Basic Concepts of Heat and Mass Transfer
  • 2. Case Study 1: Thermal Sterilization Using Computational Fluid Dynamics
  • 3. Case Study 2: New Approach to the Analysis of Heat and Mass Transfer in Drying and Frying
  • 4. Case Study 3: Microwave Thawing of Frozen Meat
  • Nomenclature
  • Greek Symbols
  • References
  • 15. Food Rheology / Christopher R. Daubert
  • 1. Introduction
  • 2. Basic Concepts in Rheology
  • 3. Rheology of Fluids
  • 4. Rheology of Semi-Solid Materials
  • 5. Interfacial Rheology
  • 6. Conclusions
  • References
  • 16. Food Extruders / Mian N. Riaz
  • 1. Role of an Extruder
  • 2. Typical Components of an Extruder
  • 3. Types of Extruders
  • 4. Sources for More Information for Extrusion Technology
  • References
  • Further Reading
  • 17. Thermal Processing for Food Sterilization and Preservation / Arthur A. Teixeira
  • 1. Introduction
  • 2. Retort Systems
  • 3. Automated Materials Handling Systems
  • 4. Aseptic Process Equipment Systems
  • 5. Low-Acid Canned Food Regulations
  • References
  • 18. Artificial Neural Network (ANN) Based Process Modeling / Gauri Shankar Mittal
  • 1. Basics
  • 2. Examples
  • 3. Meatball Cooking Example in Detail
  • References
  • 19. Design of Food Process Controls Systems / Timothy A. Haley
  • 1. Introduction
  • 2. Benefits of Automation
  • 3.Computer Integrated Manufacturing
  • 4. Automation Components and Terminology
  • 5. Control System Objectives
  • 6. Controllers
  • 7. Sensor Fundamentals
  • 8. Actuators
  • Further Reading
  • 20. Ohmic Pasteurization of Meat and Meat Products / Brian M. McKenna
  • 1. Introduction
  • 2. Conventional Thermal Methods for the Preservation of Meats
  • 3. Basic Principle of Ohmic Heating
  • 4. Microbial Inactivation during Ohmic Heating
  • 5. Quality of Ohmically Heated Meat Products
  • 6. Economics of Ohmic Processing
  • 7. Ohmic Heating for Commercial Scale Production of Cooked Meats
  • 8. Conclusion and Future Work
  • Acknowledgements
  • Abbreviations
  • References
  • 21. Food Processing Facility Design / Timothy J. Bowser
  • 1. Introduction
  • 2. Background
  • 3. Key Facility Issues
  • 4. Project Phases
  • 5. Conclusion
  • References
  • 22. Sanitary Pump Selection and Use / Timothy J. Bowser
  • 1. Introduction
  • 2. Sanitation Standards for Pumps
  • 3. Sanitary Pump Classification
  • 4. Selecting Sanitary Pump Type
  • 5. Installation
  • 6. Cleaning and Maintenance
  • 7. Conclusion
  • References
  • 23. Agricultural Waste Management in Food Processing / Dae Yeol Cheong
  • 1. Introduction
  • 2.Common Unit Processes Employed in Food Waste Treatment
  • 3. Characteristics of Wastes and Treatment Types
  • 4. Physical-Chemical Treatment Process
  • 5. Biological Treatment Process
  • 6. Land Treatment of Waste
  • 7. Bioprocess Technology from Waste
  • 8. Conclusions
  • References
  • Further Reading
  • 24. Food Packaging Machinery / Harold A. Hughes
  • 1. Introduction
  • 2. Filling Machines
  • 3. Volumetric Fillers
  • 4. Weight Filling
  • 5. In-Line or Rotary Fillers
  • 6. Cap Application Machines
  • 7. Induction Cap Sealing
  • 8. Flexible Packaging
  • 9. Form-Fill-Seal Equipment
  • 10.
  • Canning Machinery
  • 11. Carton Filling and Closing Machinery
  • 12. Metal Detectors
  • 25. Damage Reduction to Food Products During Transportation and Handling / S. Paul Singh
  • 1. Introduction
  • 2. Functions of Packaging
  • 3. Food Product Categories
  • 4. Food Product Distribution Environment
  • 5. Major Causes of Food Spoilage/Damage in Supply Chain
  • 6. Packaging Materials
  • 7."Smart" Packaging
  • 8. Trends in Protective Food Packaging of 2000 and Beyond.

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