Food, chemical, mechanical, and packaging engineers directly or indirectly involved with the food industry
Covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery
Provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a "farm to the fork” organization
Myer Kutz is an independent publishing and information services consultant whose clients include universities, publishers, secondary information services, and Fortune 500 companies. He served as vice president of scientific and technical publishing at John Wiley & Sons. He has written eight books and edited a number of handbooks, including the Mechanical Engineers´ Handbook (Wiley, 3rd edition), the Handbook of Transportation Engineering, the Handbook of Materials Selection, the Handbook of Environmental Degradation of Materials, and the Standard Handbook of Biomedical Engineering and Design, which received the 2003 Best Engineering Book award from the Association of American Publishers.
This handbook is a comprehensive reference for engineers who design and build farm machinery, processing equipment, shipping containers and packaging, as well as storage equipment. The book is written by the world´s leading engineers and gives both a broad and technically detailed look at these critical aspects of any farm-to-fork operation. It addresses food, chemical, mechanical, and packaging engineers directly or indirectly involved with the food industry.
|The food industry, which includes farming and food production, packaging and distri- tion, and retail and catering, is enormous. states that in the United States, consumers spend approximately US$1 trillion annually for food, or nearly of the Gross Domestic Product (GDP). Over 16. 5 million people are employed in the food industry. In 2004, processed food sales worldwide were approximately US$3. 2 trillion. According to Reuters, "food processing is one of the largest manufacturing sectors in the United States, accounting for approximately of all manufacturing shipments (by value). The processed food industry has grown by over between 1998 and 2004, and in 2004, the value of processed food shipments was approximately $470 billion. The largest sectors of the industry, in terms of value, are meat, dairy, fruit and vegetable preservation, and specialty foods. Other niche sectors include bakeries and tortilla manufacturing, grain and oilseed milling, sugar and confectionery, animal food manufacturing, and seafood products. " The size of the machinery component of the food processing industry is hardly static, and it is an area where engineers can have a major effect. The U. S. Department of Labor, Bureau of Labor Statistics, states: "Fierce competition has led food manufacturing plants to invest in technologically advanced machinery to be more productive. The new machines have been applied to tasks as varied as packaging, inspection, and inventory control . . . . Computers also are being widely implemented throughout the industry . . . .
Contributors; PrefacePart 1: Introduction to Food Engineering1. The Food Engineer, Felix H. Barron 2. Food Regulations, Kevin M. Keener 3. Food Safety Engineering V.M. Balasubramanian, Raghupathy Ramaswany, Juhee Ahn, Luis Rodriguez Saona, Ahmed E. Yousef Part 2: Farm Machinery Design4. Farm Machinery Automation for Tillage, Planting, Cultivation, and Harvesting, Brian T. Adams5. Grain Harvesting Machinery, H. Mark Hanna, Graeme R. Quick, - Iowa State University6. Grain Storage Systems Design, Ray Allen Bucklin, Sidney Thompson, Ali Abdel-Hadi, Michael Montross 7. Milking Machinery Design, Douglas J. Reinemann Part 3: Food Processing Operating Systems and Machinery Design8. Dairy Product Processing, H. Doug Goff9. Grain Processing Engineering, Athapol Noomhorm, Imran Ahmad10. Technology of Processing of Horticultural Crops, Conrad O. Perera, Brownen Smith11. Food Drying and Evaporation, William L. Kerr12. Food Freezing Technology, Kasiviswanathan Muthumkumarappan, Chenchaiah 13. Heat and Mass Transfer in Food Processing, Mohammed Mehdi Farid14. Food Rheology,Qixin Zhong15. Thermal Processing for Food Sterilization and Preservation, Arthur A. Teixeira16. Food Process Modeling, Gauri Shankar Mittal 17. Design of Food Processing Controls Systems, Mark T. Morgan, Timothy A. Haley18. Ohmic Pasteurization of Meat and Meat Products, Brian T. McKenna, James 19. Food Processing Facility Design, Timothy J. Bowser20. Agricultural Waste Management in Food Processing, Conly Hansen, Dae-Yeol CheongPart 4: Food Packaging Systems and Machinery Design21. Food Packaging for Damage Reduction During Transportation and Handling, Jay Singh, Paul Singh22. Food Packaging Machinery, Harold A. Hughes - Michigan State UniversityIndex
to food engineering.- The Food Engineer.- Food Regulations.- Food Safety Engineering.- Farm machinery design.- Farm Machinery Automation for Tillage, Planting, Cultivation, and Harvesting.- Grain Harvesting Machinery Design.- Grain Storage Systems Design.- Milking Machines and Milking Parlors.- Food processing operating systems and machinery design.- Dairy Product Processing Equipment.- Grain Process Engineering.- Technology of Processing of Horticultural Crops.- Food Drying and Evaporation Processing Operations.- Food Freezing Technology.- Heat and Mass Transfer in Food Processing.- Food Rheology.- Thermal Processing for Food Sterilization and Preservation.- Food Process Modeling, Simulation and Optimization.- Design of Food Process Controls Systems.- Ohmic Pasteurization of Meat and Meat Products.- Food Processing Facility Design.- Agricultural Waste Management in Food Processing.- Food packaging systems and machinery design.- Damage Reduction to Food Products during Transportation and Handling.- Food Packaging Machinery.
Myer Kutz is an independent publishing and information services consultant whose clients include universities, publishers, secondary information services, and Fortune 500 companies. He served as vice president of scientific and technical publishing at John Wiley & Sons. He has written eight books and edited a number of handbooks, including the Mechanical Engineers' Handbook (Wiley, 3rd edition), the Handbook of Transportation Engineering, the Handbook of Materials Selection, the Handbook of Environmental Degradation of Materials, and the Standard Handbook of Biomedical Engineering and Design, which received the 2003 Best Engineering Book award from the Association of American Publishers.
Über den Autor
Myer Kutz is an independent publishing and information services consultant whose clients include universities, publishers, secondary information services, and Fortune 500 companies. He served as vice president of scientific and technical publishing at John Wiley & Sons. He has written eight books and edited a number of handbooks, including the Mechanical Engineers' Handbook (Wiley, 3rd edition), the Handbook of Transportation Engineering, the Handbook of Materials Selection, the Handbook of Environmental Degradation of Materials, and the Standard Handbook of Biomedical Engineering and Design, which received the 2003 Best Engineering Book award from the Association of American Publishers.
Inhaltsverzeichnis
Contributors; Preface
Part 1: Introduction to Food Engineering
1. The Food Engineer, Felix H. Barron
2. Food Regulations, Kevin M. Keener
3. Food Safety Engineering V.M. Balasubramanian, Raghupathy Ramaswany, Juhee Ahn, Luis Rodriguez Saona, Ahmed E. Yousef
Part 2: Farm Machinery Design
4. Farm Machinery Automation for Tillage, Planting, Cultivation, and Harvesting, Brian T. Adams
5. Grain Harvesting Machinery, H. Mark Hanna, Graeme R. Quick, - Iowa State University
6. Grain Storage Systems Design, Ray Allen Bucklin, Sidney Thompson, Ali Abdel-Hadi, Michael Montross
7. Milking Machinery Design, Douglas J. Reinemann
Part 3: Food Processing Operating Systems and Machinery Design
8. Dairy Product Processing, H. Doug Goff
9. Grain Processing Engineering, Athapol Noomhorm, Imran Ahmad
10. Technology of Processing of Horticultural Crops, Conrad O. Perera, Brownen Smith
11. Food Drying and Evaporation, William L. Kerr
12. Food Freezing Technology, Kasiviswanathan Muthumkumarappan, Chenchaiah
13. Heat and Mass Transfer in Food Processing, Mohammed Mehdi Farid
14. Food Rheology,Qixin Zhong
15. Thermal Processing for Food Sterilization and Preservation, Arthur A. Teixeira
16. Food Process Modeling, Gauri Shankar Mittal
17. Design of Food Processing Controls Systems, Mark T. Morgan, Timothy A. Haley
18. Ohmic Pasteurization of Meat and Meat Products, Brian T. McKenna, James
19. Food Processing Facility Design, Timothy J. Bowser
20. Agricultural Waste Management in Food Processing, Conly Hansen, Dae-Yeol Cheong
Part 4: Food Packaging Systems and Machinery Design
21. Food Packaging for Damage Reduction During Transportation and Handling, Jay Singh, Paul Singh
22. Food Packaging Machinery, Harold A. Hughes - Michigan State University
Index
Klappentext
The food industry, which includes farming and food production, packaging and distri- tion, and retail and catering, is enormous. states that in the United States, consumers spend approximately US$1 trillion annually for food, or nearly of the Gross Domestic Product (GDP). Over 16. 5 million people are employed in the food industry. In 2004, processed food sales worldwide were approximately US$3. 2 trillion. According to Reuters, "food processing is one of the largest manufacturing sectors in the United States, accounting for approximately of all manufacturing shipments (by value). The processed food industry has grown by over between 1998 and 2004, and in 2004, the value of processed food shipments was approximately $470 billion. The largest sectors of the industry, in terms of value, are meat, dairy, fruit and vegetable preservation, and specialty foods. Other niche sectors include bakeries and tortilla manufacturing, grain and oilseed milling, sugar and confectionery, animal food manufacturing, and seafood products. " The size of the machinery component of the food processing industry is hardly static, and it is an area where engineers can have a major effect. The U. S. Department of Labor, Bureau of Labor Statistics, states: "Fierce competition has led food manufacturing plants to invest in technologically advanced machinery to be more productive. The new machines have been applied to tasks as varied as packaging, inspection, and inventory control . . . . Computers also are being widely implemented throughout the industry . . . .
Food, chemical, mechanical, and packaging engineers directly or indirectly involved with the food industry
Covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery
Provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a "farm to the fork" organization
