Case Studies in Food Engineering: Learning from Experience

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. Front Matter....Pages i-xiii Front Matter....Pages 3-3 Introduction....Pages 1-2 Dry Mixing....Pages 5-15 Snacks and Baking....Pages 17-32 Breakfast Cereals....Pages 33-37 Pet Foods....Pages 39-48 Fruit and Vegetable Juice Processing....Pages 49-57 Membrane Processing....Pages 59-66 Freeze Drying....Pages 67-73 Front Matter....Pages 75-75 Continuous Thermal Processing....Pages 77-89 Retort Pouch Foods....Pages 91-101 Ice Cream....Pages 103-111 Sausages and Other Meat Products....Pages 113-128 Non-thermal Processing....Pages 129-145 Front Matter....Pages 1-1 Economic Evaluation....Pages 149-161 Design of a New Facility....Pages 163-189 How to Tour a Food Plant....Pages 191-195 Build New, Expand, or Upgrade?....Pages 197-202 Developing Processes....Pages 203-208 Back Matter....Pages 209-224