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Handbook of Farm, Dairy and Food Machinery Engineering
 
 

Handbook of Farm, Dairy and Food Machinery Engineering, 2nd Edition

 
Handbook of Farm, Dairy and Food Machinery Engineering, 2nd Edition,Myer Kutz,ISBN9780123858818
 
 
 

M Kutz   

Academic Press

9780123858818

9780123858825

760

235 X 191

Broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics for "farm to the fork" delivery

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Key Features

  • Provides cross-topic information for translational research and potential application
  • Focuses on design and controls - written for engineers by engineers - always with practical applications in mind
  • Includes design of machinery and facilities as well as theoretical basis for determining and predicting behavior of foods as they are handled and processed

Description

Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods.

The process of getting food from "farm to fork," as the saying 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 maximize the effort while minimizing cost, time, and resource depletion.

This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more.

Readership

Food process engineers, packagers and product development specialists

Myer Kutz

Myer Kutz has headed his own firm, Myer Kutz Associates, Inc., since 1990. For the past several years, he has focused on writing and on developing engineering handbooks on a wide range of technical topics, such as mechanical, materials, biomedical, transportation, and environmentally conscious engineering, for a number of publishers, including Wiley, McGraw-Hill, and Elsevier. Earlier, his firm supplied consulting services to a large client roster, including Fortune 500 companies, scientific societies, and large and small publishers. The firm published two major multi-client studies, “The Changing Landscape for College Publishing” and “The Developing Worlds of Personalized Information.” Before starting his independent consultancy, Kutz held a number of positions at Wiley, including acquisitions editor, director of electronic publishing, and vice president for scientific and technical publishing. He has been a trustee of the Online Computer Library Center (OCLC) and chaired committees of the American Society of Mechanical Engineers and the Association of American Publishers. He holds engineering degrees from MIT and RPI, served as an officer in the US Army Ordnance Corp, and worked in the aerospace industry on the Apollo project. In addition to his edited reference works, he is the author of nine books, including Temperature Control, published by Wiley, Rockefeller Power, published by Simon & Schuster, the novel, Midtown North, published under the name Mike Curtis, and most recently the independently published novel, In the Grip. He is the editor of the Bulletin of the Professional Scholarly Publishing Division of the Association of American Publishers and writes The Scholarly Publishing Scene column for the magazine Against the Grain. He lives in Delmar, NY, with his wife, Arlene.

Affiliations and Expertise

Myer Kutz Associates. Inc., Delmar, NY, USA

View additional works by Myer Kutz

Handbook of Farm, Dairy and Food Machinery Engineering, 2nd Edition

Dedication

Preface to the Second Edition

Preface to the First Edition

List of Contributors

Chapter 1. The Food Engineer

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

Chapter 2. Food Regulations

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

Chapter 3. Food Safety Engineering

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

Chapter 4. Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting

1 Introduction

2 Vehicle Guidance

3 Implement Guidance Systems

4 Guidance Methods

5 Challenges Facing Autonomous Vehicles

6 Summary

References

Other Contacts

Chapter 5. Air Seeders for Conservation Tillage Crop Production

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

Chapter 6. Grain Harvesting Machinery

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

Chapter 7. Grain Storage Systems Design

1 Materials

2 Drying

3 Structural Loads

4 Grain Handling

5 Testers for Measuring Flow Properties

References

Chapter 8. Milking Machines and Milking Parlors

1 Introduction

2 The Milking Machine

3 Milking Parlors

References

Chapter 9. Dairy Product Processing Equipment

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

Chapter 10. Grain Process Engineering

1 Drying

2 Pre-Storage Grain Treatments

3 Post-Harvest Value Addition

4 Cooking and Processing

5 Quality Evaluation

References

Chapter 11. Technology of Processing of Horticultural Crops

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

Chapter 12. Food Drying and Evaporation Processing Operations

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

Chapter 13. Food Freezing Technology

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

Chapter 14. Heat and Mass Transfer in Food Processing

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

Chapter 15. Food Rheology

1 Introduction

2 Basic Concepts in Rheology

3 Rheology of Fluids

4 Rheology of Semi-Solid Materials

5 Interfacial Rheology

6 Conclusions

References

Chapter 16. Food Extruders

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

Chapter 17. Thermal Processing for Food Sterilization and Preservation

1 Introduction

2 Retort Systems

3 Automated Materials Handling Systems

4 Aseptic Process Equipment Systems

5 Low-Acid Canned Food Regulations

References

Chapter 18. Artificial Neural Network (ANN) Based Process Modeling

1 Basics

2 Examples

3 Meatball Cooking Example in Detail

References

Chapter 19. Design of Food Process Controls Systems

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

Chapter 20. Ohmic Pasteurization of Meat and Meat Products

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

Chapter 21. Food Processing Facility Design

1 Introduction

2 Background

3 Key Facility Issues

4 Project Phases

5 Conclusion

References

Chapter 22. Sanitary Pump Selection and Use

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

Chapter 23. Agricultural Waste Management in Food Processing

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

Chapter 24. Food Packaging Machinery

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

Chapter 25. Damage Reduction to Food Products During Transportation and Handling

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

References

Index

Quotes and reviews

"This handbook by and for engineers begins with chapters on the food engineer, food regulations, and food safety engineering. Then it considers equipment for various aspects of farming, among them planting cultivation, grain harvesting, and milking. The rest of the book - over 500 pages - describes equipment and techniques for processing food as it moves from production to consumption."--Reference & Research Book News, December 2013

 
 
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