Food Engineering Series

Case Studies in Food Engineering

Learning from Experience

Authors: Clark, J. Peter

  • Serves as a source of information about a representative collection of food processes
  • Conveys practical lessons about process development and plant design
  • Provides educators with a resource for class problems and discussion
see more benefits

Buy this book

eBook $69.99
price for USA (gross)
  • ISBN 978-1-4419-0420-1
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $89.95
price for USA
  • ISBN 978-1-4419-0419-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $89.95
price for USA
  • ISBN 978-1-4899-8424-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this Textbook

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.

Reviews

From the reviews: “Clark … has more than 40 years of experience in the field; this is evidenced by the significant practical engineering knowledge that he imparts in this book. The work describes thermal sterilization and nonthermal sterilization processes in detail. … A good list of references, a glossary, and many examples are included. This book will be useful to professionals and can serve as … a good textbook on food engineering. Summing Up: Recommended. Upper-division undergraduates through professionals; two-year technical programming students.” (L. E. Erickson, Choice, Vol. 47 (4), December, 2009)

Table of contents (18 chapters)

Buy this book

eBook $69.99
price for USA (gross)
  • ISBN 978-1-4419-0420-1
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $89.95
price for USA
  • ISBN 978-1-4419-0419-5
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $89.95
price for USA
  • ISBN 978-1-4899-8424-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Case Studies in Food Engineering
Book Subtitle
Learning from Experience
Authors
Series Title
Food Engineering Series
Copyright
2009
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-1-4419-0420-1
DOI
10.1007/978-1-4419-0420-1
Hardcover ISBN
978-1-4419-0419-5
Softcover ISBN
978-1-4899-8424-1
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XIII, 224
Topics