Handbook of Food Process Design 食品工艺设计手册

bluegirl325

内容很好的一本书，可惜只有英文版的，共1533页，如果谁有中文版的也请发我一份啊，谢谢！


This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:
1 Food Preservation and Processing Methods
2 Food Process Design: Overview
3 Units and Dimensions
4 Material and Energy Balances
5 Thermodynamics in Food Process Design
6 Chemical Reaction Kinetics Pertaining to Foods
7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies
8 Instrumentation, Sensor Design and Selection
9 Automation and Process Control
10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes
11 Fluid Flow and Pump Selection
12 Heating and Cooling System Analysis Based on Complete Process Network
13 Pasteurisation Process Design
14 Sterilization Process Design
15 Refrigeration, Air Conditioning and Cold Storage
16 Chilling, Freezing and Thawing Process Design
17 Thermal Evaporator Design
18 Food Processing and Control by Air Jet Impingement
19 Hot Air Drying Design: Tray and Tunnel Dryer
20 Hot Air Drying Design: Fluidized Bed Drying
21 Heat Pump Design for Food Processing
22 Freeze-drying Process Design
23 Crystallization Process Design
24 Aseptic Process Design
25 Extrusion Process Design
26 Baking Process Design
27 Membrane Separation and Design
28 Food Frying Process Design
29 Mechanical Separation Design
30 Mixing and Agitation Design
31 Extraction Process Design
32 Size Reduction Process Design
33 Irradiation Process Design
34 Design for High-Pressure Processing
35 Microwave and Radio-Frequency Heating Processes for Food
36 Design of Ohmic Heating Processes
37 Design of Equipment for Pulsed Electric Field Processing
38 Process Design Involving Ultrasound
39 Process Design Involving Pulsed UV Light
40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications
41 An Overview of Food Packaging: Material Selection and the Future of Packaging
42 Mass Transport Phenomena in Food Packaging Design
43 Design of Modified and Controlled Atmospheres
44 Packaging for Processed Food and the Environment
45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point
46 Commercial Imperatives
Applying the Concepts and Techniques
Index

任性

为什么不说是英文版？搞成付费主题，附件还要付费下载？！
这不是骗人么


内容很好的一本书，可惜只有英文版的，共1533页，如果谁有中文版的也请发我一份啊，谢谢！


This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:
1 Food Preservation and Processing Methods
2 Food Process Design: Overview
3 Units and Dimensions
4 Material and Energy Balances
5 Thermodynamics in Food Process Design
6 Chemical Reaction Kinetics Pertaining to Foods
7 Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies
8 Instrumentation, Sensor Design and Selection
9 Automation and Process Control
10 Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food Processes
11 Fluid Flow and Pump Selection
12 Heating and Cooling System Analysis Based on Complete Process Network
13 Pasteurisation Process Design
14 Sterilization Process Design
15 Refrigeration, Air Conditioning and Cold Storage
16 Chilling, Freezing and Thawing Process Design
17 Thermal Evaporator Design
18 Food Processing and Control by Air Jet Impingement
19 Hot Air Drying Design: Tray and Tunnel Dryer
20 Hot Air Drying Design: Fluidized Bed Drying
21 Heat Pump Design for Food Processing
22 Freeze-drying Process Design
23 Crystallization Process Design
24 Aseptic Process Design
25 Extrusion Process Design
26 Baking Process Design
27 Membrane Separation and Design
28 Food Frying Process Design
29 Mechanical Separation Design
30 Mixing and Agitation Design
31 Extraction Process Design
32 Size Reduction Process Design
33 Irradiation Process Design
34 Design for High-Pressure Processing
35 Microwave and Radio-Frequency Heating Processes for Food
36 Design of Ohmic Heating Processes
37 Design of Equipment for Pulsed Electric Field Processing
38 Process Design Involving Ultrasound
39 Process Design Involving Pulsed UV Light
40 High-Voltage Food Processing Technology: Theory, Processing Design and Applications
41 An Overview of Food Packaging: Material Selection and the Future of Packaging
42 Mass Transport Phenomena in Food Packaging Design
43 Design of Modified and Controlled Atmospheres
44 Packaging for Processed Food and the Environment
45 Food Quality and Safety Assurance by Hazard Analysis and Critical Control Point
46 Commercial Imperatives
Applying the Concepts and Techniques
Index

恳修人生

:L还需要买啊

jinhb

有译本吗？谢谢！

不倒翁X

同求，工艺设计必须

打酱油

谢谢楼主分享啊！好资料啊！

宝丰牧场

没有中文，可惜。

charliechan

有译本吗？谢谢

yuwq11

谢谢楼主分享啊！！！1

10点钟就训

你要的中文

本书将全面介绍所有主要食品加工系统的设计，包括既定的和新颖的单元操作。将描述可用于任何给定过程的设备范围，包括基本理论原理和操作模式。将说明设备在各种相关参数（例如尺寸，处理时间，成本和能耗要求）内的优势和局限性，并提供示意图以详细显示每个过程组件的阶段。该书还涵盖了计算机辅助设计和控制系统，成本注意事项以及清洁和卫生方法。将包括过程设计方案的实际示例，以帮助读者指定和设计自己的操作。所有章节将遵循以下格式：
1食品保存和加工方法
2食品加工设计：概述
3单位和尺寸
4材料和能量平衡
5食品加工设计中的热力学
6 食品的化学反应动力学
7食品热加工优化：单目标和多目标优化案例研究
8仪器仪表，传感器设计和选择
9自动化和过程控制
10使用各种计算工具和gPROMS建模食物过程的仿真优化和控制
11流体流量和泵的选择
12基于完整过程网络的加热和冷却系统分析
13巴氏杀菌过程设计
14灭菌流程设计
15制冷，空调和冷藏
16 冷藏，冷冻和解冻工艺设计
17热蒸发器设计
18空气喷射撞击的食品加工和控制
19热风干燥设计：托盘和隧道干燥机
20热风干燥设计：流化床干燥
21加热食品加工的泵设计
22冷冻干燥工艺设计
23结晶工艺设计
24无菌工艺设计
25挤出工艺设计
26烘焙工艺设计
27膜分离和设计
28食品油炸工艺设计
29机械分离设计
30搅拌混合设计
31提取工艺设计
32减小尺寸的工艺设计
33辐照工艺设计
34高压加工设计
35食品的微波和射频加热工艺
36欧姆加热工艺
设计37脉冲电场加工设备
设计38涉及超声波的
工艺设计39 涉及超声波的工艺设计脉冲紫外线
40高压食品加工技术：理论，加工设计和应用
41食品包装概述：材料的选择和包装的未来
42食品包装设计中的传质现象
43受控气氛的设计
44加工包装食物与环境
45通过危害分析和关键控制点确保食品雷竞技百科 和安全
46
应用概念和技术
指标的商业要求

isocoach

thanks a lot! good book

润东李

thanks a lot! good book