Ebook Free Food Mixing: Principles and ApplicationsFrom Wiley-Blackwell
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Food Mixing: Principles and ApplicationsFrom Wiley-Blackwell
Ebook Free Food Mixing: Principles and ApplicationsFrom Wiley-Blackwell
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The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include sanitary design, complex rheology, desire for continuous processing and the effects of mixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. For example, consumers expect all containers of soups, breakfast cereals, fruit mixes, etc to contain the same amount of each ingredient. If mixing fails to achieve the required product yield, quality, organoleptic or functional attributes, production costs may increase significantly.
This volume brings together essential information on the principles and applications of mixing within food processing. While there are a number of creditable references covering general mixing, such publications tend to be aimed at the chemical industry and so topics specific to food applications are often neglected. Chapters address the underlying principles of mixing, equipment design, novel monitoring techniques and the numerical techniques available to advance the scientific understanding of food mixing. Food mixing applications are described in detail.
The book will be useful for engineers and scientists who need to specify and select mixing equipment for specific processing applications and will assist with the identification and solving of the wide range of mixing problems that occur in the food, pharmaceutical and bioprocessing industries. It will also be of interest to those who teach, study and research food science and food engineering.
- Sales Rank: #4149807 in Books
- Published on: 2009-09-28
- Original language: English
- Number of items: 1
- Dimensions: 9.55" h x .87" w x 7.01" l, 1.95 pounds
- Binding: Hardcover
- 304 pages
Review
"The book will be used by engineers and scientists who need to select mixing equipment for processing applications, and will assist in solving mixing problems that occur in the food, pharmaceutical, and bioprocessing industries." (Book News, December 2009)
From the Back Cover
Within the food industry, the relation between the quality of mixed products and the operating parameters of mixing is often empirical and so the design of mixing systems frequently does not take in to account well-established scientific principles. However, progress of the food industry towards higher level processing, increasing consumer expectations and the recent growth of nutraceuticals, necessitates a more scientific understanding of mixing within the food industry. New quality assurance risks are emerging with mixed food products due to the addition of functional ingredients and increasingly stringent labelling legislation.
Although mixing is fundamental to numerous processes within the food industry, no dedicated reference book on the subject for food scientists and engineers has been available until now. Food Mixing: Principles and Applications is the first volume to bring together essential information on the principles and applications of mixing within food processing. Part 1 examines the underlying principles of mixing, equipment design, novel monitoring technologies and numerical techniques available to advance the scientific understanding of food mixing. Part 2 reviews established and emerging food mixing applications, covering the spectrum of physical properties encountered in food processing. The participating authors represent a combination of leading academic and industrial experts who provide an informed and industrially relevant perspective on the topic.
Offering an up-to-date insight into the theory and practice of food mixing, this book provides a comprehensive reference resource for engineers and scientists working in the food, pharmaceutical and bioprocessing industries. It will also be valuable to students, educators and researchers of food science.
About the Author
Dr P.J. Cullen, Dublin Institute of Technology, Ireland
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