ENGLISH

Case studies in food engineering: learning from experience

By J. Peter Clark (auth.)

Book information

Publisher
Springer-Verlag New York
Year
2009
ISBN
9781441904201, 1441904204
DOI
10.1007/978-1-4419-0420-1
Language
english
Format
PDF
Filesize
3 MB (3133347 bytes)
Series
Food Engineering Series
Edition
1
Pages
224\219
Topic
Education
Library
Kingdwarf
Time added
2010-01-07 06:59:20
Food Science; Chemistry/Food Sciencegeneral

Description

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. J Peter Clark is a Consultant to the Process Industries, residing in Oak Park, Illinois.

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