메뉴 건너뛰기




Volumn , Issue , 2011, Pages 1-557

Food Process Engineering Operations

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85135319990     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b12254     Document Type: Book
Times cited : (28)

References (202)
  • 13
    • 0004020231 scopus 로고
    • 2nd edn. Oxford University Press, London, U.K
    • Crank, J. 1975. The Mathematics of Diffusion, 2nd edn. Oxford University Press, London, U.K.
    • (1975) The Mathematics of Diffusion
    • Crank, J.1
  • 21
    • 0002614981 scopus 로고
    • Phase transitions in food systems
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Roos, Y.H. 1992. Phase transitions in food systems. In: Handbook of Food Engineering. D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Roos, Y.H.1
  • 24
    • 85135327826 scopus 로고    scopus 로고
    • Thermodynamics
    • 7th edn. R.H. Perry, D.W. Green, and J.O. Maloney, eds. McGraw-Hill, New York
    • Van Nesh, H.C. and Abbott, M.M. 1999. Thermodynamics. In: Perry’s Chemical Engineers’ Handbook, 7th edn. R.H. Perry, D.W. Green, and J.O. Maloney, eds. McGraw-Hill, New York.
    • (1999) Perry’s Chemical Engineers’ Handbook
    • Van Nesh, H.C.1    Abbott, M.M.2
  • 25
    • 0002230705 scopus 로고
    • Reaction kinetics in food systems
    • D.R. Heldman and D.N. Lund, eds. Marcel Dekker, New York
    • Villota, R. and Hawkes, J.G. 1992. Reaction kinetics in food systems. In: Handbook of Food Engineering. D.R. Heldman and D.N. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Villota, R.1    Hawkes, J.G.2
  • 33
    • 0003517616 scopus 로고
    • 23rd edn. Blackie Academic and Professional, London
    • Ranken, M.D. and Kill, R.C. 1993. Food Industries Manual, 23rd edn. Blackie Academic and Professional, London.
    • (1993) Food Industries Manual
    • Ranken, M.D.1    Kill, R.C.2
  • 38
    • 35448986506 scopus 로고    scopus 로고
    • Thermal properties of unfrozen foods
    • Rao, M.A., Rizvi, S.S.H., and Datta, A.E., eds., 3rd edn. Taylor & Francis, New York
    • Nesvadba, P. 2005. Thermal properties of unfrozen foods. In: Engineering Properties of Foods. Rao, M.A., Rizvi, S.S.H., and Datta, A.E., eds., 3rd edn. Taylor & Francis, New York.
    • (2005) Engineering Properties of Foods
    • Nesvadba, P.1
  • 39
    • 33748909254 scopus 로고    scopus 로고
    • Mass-volume-area related properties of foods
    • Rao, M.A., Rizvi, S.S.H., and Datta, A.E., eds. 3rd edn. Taylor & Francis, New York
    • Rahman, M.S. 2005. Mass-volume-area related properties of foods. In: Engineering Properties of Foods, Rao, M.A., Rizvi, S.S.H., and Datta, A.E., eds. 3rd edn. Taylor & Francis, New York.
    • (2005) Engineering Properties of Foods
    • Rahman, M.S.1
  • 48
    • 85135307699 scopus 로고    scopus 로고
    • Transport and storage of liquids
    • 7th edn. McGraw-Hill, New York
    • Boyce, M.P. 1999. Transport and storage of liquids. In: Perry’s Chemical Engineers’ Handbook, 7th edn. McGraw-Hill, New York, pp. 10-5–10-151.
    • (1999) Perry’s Chemical Engineers’ Handbook , pp. 10-15
    • Boyce, M.P.1
  • 60
    • 0007548645 scopus 로고    scopus 로고
    • 2nd edn. Aspen Publications, Gaithersburg, MD
    • Kimball, D.A. 1999. Citrus Processing, 2nd edn. Aspen Publications, Gaithersburg, MD.
    • (1999) Citrus Processing
    • Kimball, D.A.1
  • 62
    • 77955927521 scopus 로고    scopus 로고
    • Dough processing systems
    • K.J. Valentas, E. Rotstein, and R.P. Singh, eds. CRC Press, New York
    • Levine, L. and Behmer, E. 1997. Dough processing systems. In: Handbook of Food Engineering Practice. K.J. Valentas, E. Rotstein, and R.P. Singh, eds. CRC Press, New York.
    • (1997) Handbook of Food Engineering Practice
    • Levine, L.1    Behmer, E.2
  • 64
    • 0037514854 scopus 로고
    • Elsevier Science Publications, London
    • Matz, S.A. 1989. Equipment for Bakers. Elsevier Science Publications, London.
    • (1989) Equipment for Bakers
    • Matz, S.A.1
  • 65
    • 85060723745 scopus 로고
    • An overview of juice filtration technology
    • Special Report No. 67, D.L. Downing, ed. N.Y. Agricultural Experiment Station, Cornell University, Geneva, NY
    • McLellan, M.R. 1993. An overview of juice filtration technology. In: Juice Technology Workshop. Special Report No. 67, D.L. Downing, ed. N.Y. Agricultural Experiment Station, Cornell University, Geneva, NY.
    • (1993) Juice Technology Workshop
    • McLellan, M.R.1
  • 72
    • 0023111642 scopus 로고
    • Food particle technology. I. Properties of particles and particulate food systems
    • Schubert H. 1987. Food particle technology. I. Properties of particles and particulate food systems. J. Food Eng. 6: 1–32.
    • (1987) J. Food Eng , vol.6 , pp. 1-32
    • Schubert, H.1
  • 76
    • 84911290192 scopus 로고
    • Expression-type belt press delivers high juice yields
    • Swientek, R.J. 1985. Expression-type belt press delivers high juice yields. Food Process. pp. 110–111.
    • (1985) Food Process , pp. 110-111
    • Swientek, R.J.1
  • 88
    • 79955073371 scopus 로고    scopus 로고
    • 13th edn., Books I, II, and III. CTI Publications, Timonium, MD
    • Downing, D.L. ed. 1996. A Complete Course in Canning, 13th edn., Books I, II, and III. CTI Publications, Timonium, MD.
    • (1996) A Complete Course in Canning
    • Downing, D.L.1
  • 101
    • 85057437553 scopus 로고
    • Continuous sterilization of particulate foods by ohmic heating
    • T. Yano, R. Matsuno, and K. Nakamura, eds. Blackie and Professional, London, U.K
    • Sastry, S.K. 1994. Continuous sterilization of particulate foods by ohmic heating. In: Developments in Food Engineering: Part 2. T. Yano, R. Matsuno, and K. Nakamura, eds. Blackie and Professional, London, U.K.
    • (1994) Developments in Food Engineering: Part 2
    • Sastry, S.K.1
  • 102
    • 0001971616 scopus 로고    scopus 로고
    • Measuring residence time and modeling the aseptic processing system
    • Sastry, S.K. 1997. Measuring residence time and modeling the aseptic processing system. Food Technol. 10(10): 44–46.
    • (1997) Food Technol , vol.10 , Issue.10 , pp. 44-46
    • Sastry, S.K.1
  • 104
    • 0000816155 scopus 로고
    • Thermal process calculations
    • Heldman D.R. and D.B. Lund, eds. Marcel Dekker, New York
    • Teixeira, A. 1992. Thermal process calculations. In: Handbook of Food Engineering. Heldman D.R. and D.B. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Teixeira, A.1
  • 106
    • 84985044961 scopus 로고
    • Shortcut method for the calculation of sterilization yielding optimum quality retention for conduction heating of packed foods
    • Thijssen, H.A.C., Kerkhof, P.J.A.M., and Liefkens, A.A.A. 1978. Shortcut method for the calculation of sterilization yielding optimum quality retention for conduction heating of packed foods. J. Food Sci. 43: 1096–1101.
    • (1978) J. Food Sci , vol.43 , pp. 1096-1101
    • Thijssen, H.A.C.1    Kerkhof, P.J.A.M.2    Liefkens, A.A.A.3
  • 107
    • 85056432187 scopus 로고
    • Bulletin EHB-987, APV Crepaco, Rosemont, IL
    • APV. 1987. Evaporator Handbook. Bulletin EHB-987, APV Crepaco, Rosemont, IL.
    • (1987) Evaporator Handbook
  • 108
    • 0021202936 scopus 로고
    • Modeling of heat transfer in a climbing film evaporator. III. Application to an industrial evaporator
    • Bourgois, J. and LeMaguer, M. 1984. Modeling of heat transfer in a climbing film evaporator. III. Application to an industrial evaporator. J. Food Eng. 3: 39–50.
    • (1984) J. Food Eng , vol.3 , pp. 39-50
    • Bourgois, J.1    Lemaguer, M.2
  • 109
    • 0003312846 scopus 로고    scopus 로고
    • Design and performance evaluation of evaporators
    • K.J. Valentas, E. Rotstein, and R.P. Singh, eds. CRC Press, New York
    • Chen, S.C. and Hernandez, E. 1997. Design and performance evaluation of evaporators. In: Handbook of Food Engineering Practice. K.J. Valentas, E. Rotstein, and R.P. Singh, eds. CRC Press, New York.
    • (1997) Handbook of Food Engineering Practice
    • Chen, S.C.1    Hernandez, E.2
  • 111
    • 85060676629 scopus 로고
    • Evaporator design
    • D. MacCarthy, ed., Elsevier Applied Science, London, U.K
    • Hahn, G. 1986. Evaporator design. In: D. MacCarthy, ed. Concentration and Drying of Foods. Elsevier Applied Science, London, U.K.
    • (1986) Concentration and Drying of Foods
    • Hahn, G.1
  • 112
    • 3543049774 scopus 로고
    • Evaporation and freeze concentration
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Hartel, R.W. 1992. Evaporation and freeze concentration. In: Handbook of Food Engineering. D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Hartel, R.W.1
  • 114
    • 0010270410 scopus 로고
    • Energy aspects if food preconcentration
    • D. MacCarthy, ed. Elsevier Applied Science, London, U.K
    • Kessler, H.G. 1986. Energy aspects if food preconcentration. In: Concentration and Drying of Foods. D. MacCarthy, ed. Elsevier Applied Science, London, U.K.
    • (1986) Concentration and Drying of Foods
    • Kessler, H.G.1
  • 117
    • 34547343883 scopus 로고
    • Evaporation of heat sensitive materials
    • Moore, J.G. and Hessler, W.E. 1963. Evaporation of heat sensitive materials. Chem. Eng. Progr. 59: 87–92.
    • (1963) Chem. Eng. Progr , vol.59 , pp. 87-92
    • Moore, J.G.1    Hessler, W.E.2
  • 118
    • 85060691628 scopus 로고
    • When to use single pass evaporators
    • Moore, J.G. and Pinkel, E.G. 1968. When to use single pass evaporators. Chem. Eng. Progr. 64: 29–44.
    • (1968) Chem. Eng. Progr , vol.64 , pp. 29-44
    • Moore, J.G.1    Pinkel, E.G.2
  • 119
    • 85060729775 scopus 로고
    • Evaporation concepts and evaporation design
    • Morgan, A.I. 1967. Evaporation concepts and evaporation design. Food Tech. 21: 153.
    • (1967) Food Tech , vol.21 , pp. 153
    • Morgan, A.I.1
  • 120
    • 0038315575 scopus 로고
    • Apple juice concentration by reverse osmosis and falling film evaporation
    • S. Bruin, ed. Elsevier, Amsterdam, the Netherlands
    • Moresi, M. 1988. Apple juice concentration by reverse osmosis and falling film evaporation. In: Preconcentration and Drying of Food Materials. S. Bruin, ed. Elsevier, Amsterdam, the Netherlands, pp. 61–76.
    • (1988) Preconcentration and Drying of Food Materials , pp. 61-76
    • Moresi, M.1
  • 121
    • 84986516435 scopus 로고
    • Effect of temperature on the viscosity of fruit juices and purees
    • Saravacos, G.D. 1970. Effect of temperature on the viscosity of fruit juices and purees. J. Food Sci. 25: 122–125.
    • (1970) J. Food Sci , vol.25 , pp. 122-125
    • Saravacos, G.D.1
  • 122
    • 0343059988 scopus 로고
    • Rheological aspects of fruit juice evaporation
    • A. Spicer, ed. Applied Science Publ., London, U.K
    • Saravacos, G.D., 1974. Rheological aspects of fruit juice evaporation. In: Advances in Preconcentration and Dehydration of Foods. A. Spicer, ed. Applied Science Publ., London, U.K.
    • (1974) Advances in Preconcentration and Dehydration of Foods
    • Saravacos, G.D.1
  • 126
    • 0343853611 scopus 로고
    • Energy requirements in liquid food concentration
    • Schwartzberg, H.G. 1977. Energy requirements in liquid food concentration. Food Tech. 31(3): 67–76.
    • (1977) Food Tech , vol.31 , Issue.3 , pp. 67-76
    • Schwartzberg, H.G.1
  • 127
    • 0030286672 scopus 로고    scopus 로고
    • Boiling on the surface of a rotating disc
    • Yanniotis, S. and Kolokotsa, D. 1996. Boiling on the surface of a rotating disc. J. Food Eng. 30: 313–325.
    • (1996) J. Food Eng , vol.30 , pp. 313-325
    • Yanniotis, S.1    Kolokotsa, D.2
  • 129
    • 0004263099 scopus 로고    scopus 로고
    • Blackie Academic and Professional, London, U.K
    • Baker, C.G.J. ed. 1997. Industrial Drying of Foods. Blackie Academic and Professional, London, U.K.
    • (1997) Industrial Drying of Foods
    • Baker, C.G.J.1
  • 131
  • 132
    • 0033491369 scopus 로고    scopus 로고
    • Progress in dryer selection techniques
    • Kemp, I. 1999. Progress in dryer selection techniques. Drying Technol. 17: 1667–1680.
    • (1999) Drying Technol , vol.17 , pp. 1667-1680
    • Kemp, I.1
  • 134
    • 0004107397 scopus 로고
    • Freeze drying
    • A.S. Mujumdar, ed., 2nd edn, Marcel Dekker, New York
    • Liapis, A.I. and Bruttini, R. 1995. Freeze drying. In: Handbook of Industrial Drying, A.S. Mujumdar, ed., 2nd edn., vol. 1. Marcel Dekker, New York.
    • (1995) Handbook of Industrial Drying , vol.1
    • Liapis, A.I.1    Bruttini, R.2
  • 145
    • 0003842308 scopus 로고
    • American Society of Heating, Refrigeration and Air-Conditioning Engineers, Atlanta, GA
    • ASHRAE. 1993. ASHRAE Handbook-Fundamentals-Refrigeration. American Society of Heating, Refrigeration and Air-Conditioning Engineers, Atlanta, GA.
    • (1993) ASHRAE Handbook-Fundamentals-Refrigeration
  • 147
    • 0012595644 scopus 로고    scopus 로고
    • Prediction of freezing time and design of food freeze
    • K.J. Valentas, E. Rotstein, and R.P. Singh, eds. CRC Press, New York
    • Cleland, A.C. and Valentas, K.J. 1997. Prediction of freezing time and design of food freeze. In: Handbook of Food Engineering Practice. K.J. Valentas, E. Rotstein, and R.P. Singh, eds. CRC Press, New York.
    • (1997) Handbook of Food Engineering Practice
    • Cleland, A.C.1    Valentas, K.J.2
  • 148
    • 0006584426 scopus 로고
    • Food freezing
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Heldman, D. 1992. Food freezing. In: Handbook of Food Engineering. D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Heldman, D.1
  • 153
    • 0039651458 scopus 로고
    • Transport and storage of food products
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Rao, M.A. 1992. Transport and storage of food products. In: Handbook of Food Engineering. D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Rao, M.A.1
  • 155
    • 0022199987 scopus 로고
    • A shortcut procedure for refrigeration systems
    • Shelton, M.R. and Grossmann, I.E. 1985. A shortcut procedure for refrigeration systems. Comput. Chem. Eng. 9(6): 615–619.
    • (1985) Comput. Chem. Eng , vol.9 , Issue.6 , pp. 615-619
    • Shelton, M.R.1    Grossmann, I.E.2
  • 156
    • 0011156118 scopus 로고    scopus 로고
    • Thermal properties of frozen foods
    • 3rd edn. M.A. Rao, S.S.H. Rizvi, and A.K. Datta, eds. CRC Press, New York
    • Singh, R.P. and Sarkar, A. 2005. Thermal properties of frozen foods. In: Engineering Properties of Foods, 3rd edn. M.A. Rao, S.S.H. Rizvi, and A.K. Datta, eds. CRC Press, New York.
    • (2005) Engineering Properties of Foods
    • Singh, R.P.1    Sarkar, A.2
  • 157
    • 85135307383 scopus 로고    scopus 로고
    • American Institute of Chemical Engineers, New York
    • AIChE. 2000. Distillation in Practice CD-ROM. American Institute of Chemical Engineers, New York.
    • (2000) Distillation in Practicecd-Rom
  • 165
    • 0004294969 scopus 로고
    • 3rd edn. Butterworths, London, U.K
    • Mullin, J. 1993. Crystallization, 3rd edn. Butterworths, London, U.K.
    • (1993) Crystallization
    • Mullin, J.1
  • 169
    • 0040427419 scopus 로고
    • Volatility of some aroma compounds during vacuumdrying of fruit juices
    • Saravacos, G.D. and Moyer, J.C. 1968. Volatility of some aroma compounds during vacuumdrying of fruit juices. Food Technology, 22(5): 89–95.
    • (1968) Food Technology , vol.22 , Issue.5 , pp. 89-95
    • Saravacos, G.D.1    Moyer, J.C.2
  • 170
    • 85065450831 scopus 로고    scopus 로고
    • Mass transport properties of foods
    • 3rd edn., M.A. Rao, S.S.H. Rizvi, and A.K, Datta, eds. CRC Press, New York
    • Saravacos, G.D. 2005. Mass transport properties of foods. In: Engineering Properties of Foods, 3rd edn., M.A. Rao, S.S.H. Rizvi, and A.K, Datta, eds. CRC Press, New York, pp. 327–373.
    • (2005) Engineering Properties of Foods , pp. 327-373
    • Saravacos, G.D.1
  • 179
    • 0040181392 scopus 로고
    • Concentration of liquid foods by reverse osmosis
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Cheryan, M. 1992. Concentration of liquid foods by reverse osmosis. In: Handbook of Food Engineering, D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York, pp. 393–436.
    • (1992) Handbook of Food Engineering , pp. 393-436
    • Cheryan, M.1
  • 182
    • 3543049774 scopus 로고
    • Evaporation and freeze concentration
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Hartel, R.W. 1992. Evaporation and freeze concentration. In: Handbook of Food Engineering. D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York, pp. 341–192.
    • (1992) Handbook of Food Engineering , pp. 341-392
    • Hartel, R.W.1
  • 185
    • 0343508151 scopus 로고
    • Physicochemical and engineering properties of food in membrane separation processes
    • 2nd edn. M.A. Rao and S.S.H. Rizvi, eds. Marcel Dekker, New York
    • Matsuura, T. and Sourirajan, S. 1995. Physicochemical and engineering properties of food in membrane separation processes. In: Engineering Properties of Foods, 2nd edn. M.A. Rao and S.S.H. Rizvi, eds. Marcel Dekker, New York, pp. 311–388.
    • (1995) Engineering Properties of Foods , pp. 311-388
    • Matsuura, T.1    Sourirajan, S.2
  • 194
    • 0000651649 scopus 로고    scopus 로고
    • Food packaging materials, barrier properties, and selection
    • K.J. Valentas., E. Rotstein, R.P. Singh., eds. CRC Press, New York
    • Hernandez, R. 1997. Food packaging materials, barrier properties, and selection. In: Handbook of Food Engineering Practice. K.J. Valentas., E. Rotstein, R.P. Singh., eds. CRC Press, New York.
    • (1997) Handbook of Food Engineering Practice
    • Hernandez, R.1
  • 195
    • 0002420767 scopus 로고
    • Food packaging
    • D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York
    • Miltz, J. 1992. Food packaging. In: Handbook of Food Engineering. D.R. Heldman and D.B. Lund, eds. Marcel Dekker, New York.
    • (1992) Handbook of Food Engineering
    • Miltz, J.1
  • 201
    • 0002428957 scopus 로고
    • Results of the collaborative study on measuring rheological
    • R. Jowitt, F. Escher,, B. Halstrom, H.F.Th. Meffert, W.E.L. Spiess, G, Vos, eds. Applied Science Publ., London
    • Prentice, J.H. and Huber, D. 1983. Results of the collaborative study on measuring rheological properties of foodstuffs. In: Physical Properties of Foods. R. Jowitt, F. Escher, B. Halstrom, H.F.Th. Meffert, W.E.L. Spiess, G, Vos, eds. Applied Science Publ., London, pp. 123–183.
    • (1983) Physical Properties of Foods , pp. 123-183
    • Prentice, J.H.1    Huber, D.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.