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Case Studies in Food Engineering : Learning from Experience
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Case Studies in Food Engineering : Learning from Experience Hard cover - 2009

by J. Peter Clark

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Details

  • Title Case Studies in Food Engineering : Learning from Experience
  • Author J. Peter Clark
  • Binding Hard Cover
  • Edition Us Edition
  • Condition New
  • Pages 224
  • Volumes 1
  • Language ENG
  • Publisher Springer, Dordrecht, Netherlands
  • Date 2009-06-25
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index
  • Bookseller's Inventory # ria9781441904195_pod
  • ISBN 9781441904195 / 1441904190
  • Weight 1.1 lbs (0.50 kg)
  • Dimensions 6.4 x 9.3 x 0.8 in (16.26 x 23.62 x 2.03 cm)
  • Themes
    • Aspects (Academic): Science/Technology Aspects
  • Library of Congress subjects Food industry and trade
  • Library of Congress Catalog Number 2009927012
  • Dewey Decimal Code 664.007

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From the publisher

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.

From the rear cover

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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Citations

  • Choice, 12/01/2009, Page 0

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