Food Processing Operations and Scale-up / Edition 1

by Kenneth J. Valentas, J. Peter Clark, Leon Levin

Overview

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,

Product Details

ISBN-13:	9780824782795
Publisher:	Taylor & Francis
Publication date:	11/19/1990
Series:	Food Science and Technology , #42
Pages:	408
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

KENNETH J. VALENTAS is Vice President of Engineering at The Pillsbury Company, Minneapolis, Minnesota, and an Adjunct Professor in the Department of Chemical Engineering, University of Minnesota, Minneapolis. The author of several technical journal articles on food processing engineering, he holds several patents in the field. He is Chairman of the Research Institute for Food Engineering and a Director of the Food, Pharmaceutical and Bioengineering Division of the American Institute of Chemical Engineers. A member of the Institute of Food Technologists and American Association of Cereal Chemists, he received the B.S. degree (1960) in chemical engineering from the University of Illinois at Urbana-Champaign, and Ph.D. degree (1964) in chemical engineering from the University of Minnesota, Minneapolis. LEON LEVINE is President of Leon Levine & Associates, Inc., an engineering consulting firm in Minneapolis, Minnesota. The author of several articles and book chapters on food process design and scale-up, he holds several patents in the area of food processing and has taught extensively in academic and professional settings. Mr. Levine is a member of the American Institute of Chemical Engineers, American Association of Cereal Chemists, and Institute of Food Technologists. He received the B.S. degree (1967) in chemical engineering from the City College of New York, New York. J. PETER CLARK is Senior Vice President of A Epstein and Sons International, Inc., Chicago, Illinois. Previously, Dr. Epstein served as Director of Research and Devel-opment at ITT Continental Baking Company and as an Associate Professor at Virginia Polytechnic Institute and State University, Blacksburg. A member of the American Institute of Chemical Engineers and Institute of Food Technologists, he received the B.S. degree (1964) in chemical engineering from the University of Notre Dame, Notre Dame, Indiana, and Ph.D. degree (1968) in chemical engineering from the University of California, Berkeley.

Table of Contents

Preface — 1 Introduction — 2 Overview of the Food Industry — 3 Financial Analysis of Capital Projects — 4 Food Chemistry — 5 Soy Complex — 6 Ready-to-Eat Breakfast Cereals — 7 Dairy Products — 8 Orange Juice Case Study — 9 Food Product Development — 10 Scale-Up of Food Processes — 11 Dimensional Analysis Index.

Editorial Reviews

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products, the chemistry of food ingredients and the economics of the food industry. Contains case studies and examples of scale-up. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Booknews