Biotechnology and Food Process Engineering


Book Description

Biotechnology and its implication for the future, introduction to bio reactor engineering, bioreactor considerations for producing flavors and pigments from plant tissue culture, membrane bioreactors: enzime processes, food freeze concentration, supercritical fluid extraction, drying of foods, aseptic processing of foods, encapsulation and con trolled release do food components, extrusion of foods, developments in microwave food processing, robotics in food processing, integrationof computers in food processing.




Masters Theses in the Pure and Applied Sciences


Book Description

Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Oata Analysis and Synthesis (CINOAS) * at Purdue. University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 33 (thesis year 1988) a total of 13,273 theses titles from 23 Canadian and 1 85 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 33 reports theses submitted in 1988, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.




Handbook of Food Engineering Practice


Book Description

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.




Advances in Biofuels Production, Optimization and Applications


Book Description

Advances in Biofuels Production, Optimization and Applications discusses the optimization of chemical, biochemical, thermochemical and hydrothermal processes for biofuels. With a strong focus on applications, the book bridges the gap between technological developments and prospects of commercialization. Initial chapters review efficient hydrolysis and biofuel and bio-alcohol production before reviewing key processes such as biomass gasification, syngas conversion to biofuel, and pyrolysis techniques. Several biofuel applications are presented, including those within the transport industry as well as domestic and industrial boilers. The book then finishes with a review of the circular economy, biofuel policies and ethical considerations. This will act as a systematic reference on the range of biomass conversion processes and technologies in biofuels production. It is an essential read for students, researchers and engineers interested in renewable energy, biotechnology, biofuels production and chemical engineering. - Provides recent advances in the processes and technologies currently used for biofuel production - Addresses the technology transfer of integrated biofuel upgrading and production at large scale - Highlights policy and economics of biofuel production, biofuel value chains, and how to accomplish cost-competitive results and sustainable development - Examines recent development in engines and boiler technologies for the eco-friendly applications of these biofuels in the industry and transport sectors







Fluidized-Bed Reactors: Processes and Operating Conditions


Book Description

The fluidized-bed reactor is the centerpiece of industrial fluidization processes. This book focuses on the design and operation of fluidized beds in many different industrial processes, emphasizing the rationale for choosing fluidized beds for each particular process. The book starts with a brief history of fluidization from its inception in the 1940’s. The authors present both the fluid dynamics of gas-solid fluidized beds and the extensive experimental studies of operating systems and they set them in the context of operating processes that use fluid-bed reactors. Chemical engineering students and postdocs as well as practicing engineers will find great interest in this book.







Applications of Fluidization to Food Processing


Book Description

Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in: • Drying • Freezing • Mixing • Granulation • Fermentation This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book.




Coal


Book Description

The U.S. Department of Energy (DOE) was given a mandate in the 1992 Energy Policy Act (EPACT) to pursue strategies in coal technology that promote a more competitive economy, a cleaner environment, and increased energy security. Coal evaluates DOE's performance and recommends priorities in updating its coal program and responding to EPACT. This volume provides a picture of likely future coal use and associated technology requirements through the year 2040. Based on near-, mid-, and long-term scenarios, the committee presents a framework for DOE to use in identifying R&D strategies and in making detailed assessments of specific programs. Coal offers an overview of coal-related programs and recent budget trends and explores principal issues in future U.S. and foreign coal use. The volume evaluates DOE Fossil Energy R&D programs in such key areas as electric power generation and conversion of coal to clean fuels. Coal will be important to energy policymakers, executives in the power industry and related trade associations, environmental organizations, and researchers.