Academic Press | Handbook Of Farm, Dairy And Food Machinery Engineering, 3rd Edition (2019 EN)

Author: Myer Kutz (Editor)
Full Title: Handbook Of Farm, Dairy And Food Machinery Engineering, 3rd Edition
Publisher: Academic Press; 3rd edition (June 15, 2019)
Year: 2019
ISBN-13: 9780128148044 (978-0-12-814804-4), 9780128148037 (978-0-12-814803-7)
ISBN-10: 0128148047, 0128148039
Pages: 806
Language: English
Genre: Food Science: Food Processing Technology
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $600.00


Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more.

The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts.


Key Features:
✓ Describes the latest breakthroughs in food production machinery
✓ Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods
✓ Provides efficient access to fundamental information and presents real-world applications
✓ Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Readership:
Scientists and engineers in food planting, harvesting, production and transportation and in production of dairy products. Professionals, academics, postgraduate students, practitioners, consultants, maintenance engineers and technicians, manufacturers of equipment and builders of processing facilities.

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