Best Reference Books – Advance Mechanical Operations in Food Processing

We have compiled the list of Top 10 Best Reference Books on Advance Mechanical Operations In Food Processing subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Advance Mechanical Operations In Food Processing along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Advance Mechanical Operations In Food Processing subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Advance Mechanical Operations In Food Processing" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)” by Ashutosh Tiwari and Mikael Syväjärvi

“Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)” Book Review: It is designed for the students of manufacturing engineering, researchers who are interested in this field. This book focuses on the role of advanced materials in the food, water and environmental applications. The topics which are covered in this book are corrosion resistance of aluminium alloys of silanes, prediction and optimization of heavy clay products quality, enhancement of physical and mechanical properties of fiber, kinetics and equilibrium modeling,etc. It also discusses the enhancement of physical and mechanical properties of fiber, environment friendly acrylates lattices, potential applications of nanoparticles as antipathogens, application of zero-valent iron nanoparticles for environmental clean up.

2. “Advanced Drying Technologies” by Tadeusz Kudra and Arun S Mujumdar

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“Advanced Drying Technologies” Book Review: It is designed for engineering students. This book basically deals with the thermal dehydration, drying, and dewatering. It focuses on the emerging equipment, innovative techniques, and cost-effective strategies for a variety of industrial and agricultural applications. The topics which are covered in this book are drying in a mobilized bed, sonic drying, drying in a plasma torch, radiofrequency vacuum drying, microwave vacuum drying, special drying technologies etc.

3. “Paste Flow and Extrusion (Oxford Series on Advanced Manufacturing)” by John Benbow and John Bridgwater

“Paste Flow and Extrusion (Oxford Series on Advanced Manufacturing)” Book Review: This book is designed for the researchers, students, and teachers of chemical and ceramic engineering, food technology, and materials science and technology. It basically describes the scientific means of approaching the design and operation of paste flow products and processes. This book not only provides the theories but it also provides the practical application of the theories which are discussed in the book.

4. “Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning (Contributions to Management Science)” by Matthias Lütke Entrup

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“Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning (Contributions to Management Science)” Book Review: This book is designed for the researchers and professionals from fresh food industries. The topics which are covered in this book are shelf life in fresh food Industries, fresh food Industry’s profile regarding APS systems, shelf life integration in APS-systems, shelf life integration in yogurt production, shelf life integration in poultry processing etc. It basically focuses on the support production planning and it also discusses how the leading systems handle the most characteristic of fresh food industries.

5. “Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” by Jose A Teixeira and Antonio A Vicente

“Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” Book Review: This book basically focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It focuses on two issues: first one is consumer’s awareness of the relation between nutrition and good health and second one is the importance of environmental sustainability in the food chain. It also covers the detailed presentation of relevant unit operations developed to purify the ingredients of biotechnological for food applications. It also discusses the application of process analytical technology which highlights the importance of this tool.

6. “Advanced Instrumentation, Data Interpretation, and Control of Biotechnological Processes” by J F van Impe and P A Vanrolleghem

“Advanced Instrumentation, Data Interpretation, and Control of Biotechnological Processes” Book Review: It is designed for the engineers, researchers, and for students in the field of process control and systems. This book covers the fermentations for production of high-valued specialist chemicals, high-volume production of foods and feeds, as well as biological waste treatment, handling solid, liquid and gaseous wastes. It is divided into two parts: The first part covers the modern on-line hardware sensors in detail like FIA, viable biomass measurement, membrane inlet mass spectrometry, flow cytometry, and microcalorimetry, second part covers the novel model-based process diagnosis and control techniques. This book not only contains the theories but it also covers the practical applications of it.

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7. “Unit Operations for the Food Industries” by WA Gould

“Unit Operations for the Food Industries” Book Review: This book is designed for the food processors and food technologists. The topics which are covered in this book are materials handling, quality separation, peeling, in-line protective equipment, blanching and precooking, mixing and blending, drying and dehydration. This book basically deals with the food industries. It provides information about the new surface technologies which will be helpful for the researchers and food technologists.

8. “Extraction of Natural Products Using Near-Critical Solvents” by M B King and T R Bott

“Extraction of Natural Products Using Near-Critical Solvents” Book Review: This book is basically designed for the engineers, chemists, managers in industry, academic or research institutions. This book focuses on the current state of the art of extracting natural products with near-critical solvents. It also discusses the design of the pressure vessels, pumps required in the processes and collection of the data required for design. The costing of the processes is also discussed. This book consists of three chapters which discusses the scope for combining a near-critical extraction step with other process steps, properties of near-critical solvents like reaction or crystallisation medium.

9. “Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships” by A Kramer and A S Szczesniak

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“Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships” Book Review: This book is designed for the student, researcher, and the food manufacturer. It basically deals with the principles and techniques for sensory measurement and analysis of texture. This book is divided into six parts: first part begins with one definition, second part covers the principles of sensory evaluations, the third focuses on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues.

10. “Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)” by Ignacio Arana

“Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)” Book Review: It is designed for the engineers, researchers, and for those who are interested in this field. This book focuses on the principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. It also provides the information about methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response. This book deals with low-cost techniques to represent the physical properties of food without destroying the food.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Advance Mechanical Operations In Food Processing – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Advance Mechanical Operations In Food Processing" so that one can readily see the list of top books on "Advance Mechanical Operations In Food Processing" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Advance Mechanical Operations In Food Processing subject, please let us know.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter