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LEADER 00000cam a2200637Ia 4500 
001    ocn851971987 
003    OCoLC 
005    20160805111221.4 
006    m     o  d         
007    cr cnu---unuuu 
008    130706s2013    onc     obf   001 0 eng d 
020    9780123858825|qelectronic bk. 
020    0123858828|qelectronic bk. 
020    |z012385881X 
020    |z9780123858818 
020    012385881X 
020    9780123858818 
024 3  9780123858818 
035    (OCoLC)851971987 
040    EBLCP|beng|epn|cEBLCP|dOCLCQ|dN$T|dOPELS|dUIU|dYDXCP
       |dDEBSZ|dUPM|dOCLCF|dUIU|dOCLCQ|dOCL|dKNOVL 
049    RIDW 
050  4 TP370.4 
072  7 TEC|x012000|2bisacsh 
082 04 664/.02|223 
090    TP370.4 
100 1  Kutz, Myer. 
245 10 Handbook of farm, dairy and food machinery engineering
       |h[electronic resource] /|cMyer Kutz. 
250    2nd ed. 
260    Burlington :|bElsevier Science,|c©2013. 
300    1 online resource (xxiii, 735 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
504    Includes bibliographical references and index. 
505 0  Machine generated contents note: 1. The Food Engineer / 
       Felix H. Barron -- 1. Nature of Work and Necessary Skills 
       -- 2. Academic and Industry Preparation -- 3. Work 
       Opportunities for a Food Engineer -- 4. Engineering Jobs -
       - 5. Future Opportunities -- 6. Conclusions -- Reference -
       - Further Reading -- 2. Food Regulations / Kevin M. Keener
       -- 1. Background -- 2. Federal Register -- 3. Code of 
       Federal Regulations -- 4. United States Code -- 5. State 
       and Local Regulations -- 6. USDA-FSIS Sanitation Programs 
       -- 7. FDA Sanitation Programs -- 8. Food Safety 
       Modernization Act -- 9. Hazard Analyses and Critical 
       Control Point Program (HACCP) -- 10. Meat Processing -- 
       11. Shell Eggs -- 12. Seafood Processing -- 13. Fruits, 
       Vegetables, and Nuts -- 14. Beverages -- 15. Canned Foods 
       -- 16. Food Service/Restaurants -- 17. Export Foods -- 18.
       Imported Foods -- 19. Conclusions -- 20. Acronyms -- 
       References -- 3. Food Safety Engineering / Ahmed E. Yousef
       -- 1. Introduction -- 2. Intervention Technologies -- 3. 
       Control/Monitoring/Identification Techniques -- 4. 
       Packaging Applications in Food Safety -- 5. Tracking and 
       Traceability -- 6. Byproducts of Processing -- 7. 
       Conclusions -- Acknowledgment -- References -- 4. Farm 
       Machinery Automation for Tillage, Planting Cultivation, 
       and Harvesting / Brian T. Adams -- 1. Introduction -- 2. 
       Vehicle Guidance -- 3. Implement Guidance Systems -- 4. 
       Guidance Methods -- 5. Challenges Facing Autonomous 
       Vehicles -- 6. Summary -- References -- Other Contacts -- 
       5. Air Seeders for Conservation Tillage Crop Production / 
       John Nowatzki -- 1. Opener Design Options -- 2. Managing 
       Crop Residue -- 3. Soil Disturbance and Environmental 
       Impacts -- 4. Seed/Fertilizer Placement, Row Spacing -- 5.
       Depth Control and Packing -- 6. Varying Conditions -- 7. 
       Precision Agriculture -- 8. Energy Requirements -- 
       9.Commercial Options -- Reference -- Further Reading -- 6.
       Grain Harvesting Machinery / Graeme R. Quick -- 1. General
       -- 2. History -- 3. Pre-Harvest Issues that Affect Machine
       Design -- 4. Performance Factors -- 5. Heads: Grain 
       Platforms, Corn Heads, and Strippers -- 6. Feederhouse -- 
       7. Cylinder or Rotor and Concave -- 8. Separation: Straw 
       Walkers or Rotary Separation -- 9. Cleaning Shoe -- 10. 
       Elevators: Clean Grain and Tailings -- 11. Grain Bin and 
       Unloading Auger -- 12. Other Attachments -- 13. Operator's
       Station, Adjustments, and Monitoring Systems -- 14. Field 
       Performance -- 15. Grain Damage -- 16.Combine Trends -- 
       References -- 7. Grain Storage Systems Design / Ali Abdel-
       Hadi -- 1. Materials -- 2. Drying -- 3. Structural Loads -
       - 4. Grain Handling -- 5. Testers for Measuring Flow 
       Properties -- References -- 8. Milking Machines and 
       Milking Parlors / Douglas J. Reinemann -- 1. Introduction 
       -- 2. The Milking Machine -- 3. Milking Parlors -- 
       References -- 9. Dairy Product Processing Equipment / H. 
       Douglas Goff -- 1. Introduction -- 2. Clarification, 
       Separation, and Standardization -- 3. Pasteurization -- 4.
       UHT Sterilization -- 5. Homogenization -- 6. Membrane 
       Processing -- 7. Evaporation -- 8. Drying -- 9. Ice Cream 
       Manufacturing Equipment -- 10. Butter Manufacturing 
       Equipment -- 11. Cheese Manufacturing Equipment -- 
       References -- 10. Grain Process Engineering / Athapol 
       Noomhorm -- 1. Drying -- 2. Pre-Storage Grain Treatments -
       - 3. Post-Harvest Value Addition -- 4. Cooking and 
       Processing -- 5. Quality Evaluation -- References -- 11. 
       Technology of Processing of Horticultural Crops / Bronwen 
       Smith -- 1. Introduction -- 2. Properties of Fruits and 
       Vegetables -- 3. Biological Deterioration and Control -- 
       4. Methods for Minimizing Deterioration -- 5. General 
       Methods of Fruit and Vegetable Preservation -- 6. Some 
       Important Methods of Processing of Fruits and Vegetables -
       - 7. Quality Control/Assurance -- 8. Fruit and Vegetable 
       Processing Units -- References -- 12. Food Drying and 
       Evaporation Processing Operations / William L. Kerr -- 1. 
       Introduction -- 2. Water in Foods -- 3. Types of Water in 
       Foods -- 4. Food Stability and Moisture Relationships -- 
       5. Drying: Describing the Process -- 6. Types of Dryers --
       7. Quality Changes During Drying -- 8. Evaporation -- 9. 
       The Basic Evaporator -- 10. Tube Evaporators -- 11. Single
       Effect Evaporators -- 12. Multi-Effect Evaporators -- 13. 
       Mechanical Vapor Recompression -- 14. Quality Changes 
       During Evaporation -- 15. Conclusion -- Further Reading --
       13. Food Freezing Technology / Kasiviswanathan 
       Muthukumarappan -- 1. Introduction -- 2. Freezing Point 
       Depression -- 3. Freezing Process -- 4. Phase Change and 
       Ice Crystal Formation -- 5. Product Heat Load -- 6. 
       Freezing Time Estimations -- 7. Freezing Equipment -- 8. 
       Effect of Freezing and Frozen Storage on Foods -- 9. 
       Developments in Freezing Techniques -- 10. Energy 
       Conservation in Freezing -- 11. Scope for Future Work -- 
       References -- 14. Heat and Mass Transfer in Food 
       Processing / Mohammed Farid -- 1. Basic Concepts of Heat 
       and Mass Transfer -- 2. Case Study 1: Thermal 
       Sterilization Using Computational Fluid Dynamics -- 3. 
       Case Study 2: New Approach to the Analysis of Heat and 
       Mass Transfer in Drying and Frying -- 4. Case Study 3: 
       Microwave Thawing of Frozen Meat -- Nomenclature -- Greek 
       Symbols -- References -- 15. Food Rheology / Christopher 
       R. Daubert -- 1. Introduction -- 2. Basic Concepts in 
       Rheology -- 3. Rheology of Fluids -- 4. Rheology of Semi-
       Solid Materials -- 5. Interfacial Rheology -- 6. 
       Conclusions -- References -- 16. Food Extruders / Mian N. 
       Riaz -- 1. Role of an Extruder -- 2. Typical Components of
       an Extruder -- 3. Types of Extruders -- 4. Sources for 
       More Information for Extrusion Technology -- References --
       Further Reading -- 17. Thermal Processing for Food 
       Sterilization and Preservation / Arthur A. Teixeira -- 1. 
       Introduction -- 2. Retort Systems -- 3. Automated 
       Materials Handling Systems -- 4. Aseptic Process Equipment
       Systems -- 5. Low-Acid Canned Food Regulations -- 
       References -- 18. Artificial Neural Network (ANN) Based 
       Process Modeling / Gauri Shankar Mittal -- 1. Basics -- 2.
       Examples -- 3. Meatball Cooking Example in Detail -- 
       References -- 19. Design of Food Process Controls Systems 
       / Timothy A. Haley -- 1. Introduction -- 2. Benefits of 
       Automation -- 3.Computer Integrated Manufacturing -- 4. 
       Automation Components and Terminology -- 5. Control System
       Objectives -- 6. Controllers -- 7. Sensor Fundamentals -- 
       8. Actuators -- Further Reading -- 20. Ohmic 
       Pasteurization of Meat and Meat Products / Brian M. 
       McKenna -- 1. Introduction -- 2. Conventional Thermal 
       Methods for the Preservation of Meats -- 3. Basic 
       Principle of Ohmic Heating -- 4. Microbial Inactivation 
       during Ohmic Heating -- 5. Quality of Ohmically Heated 
       Meat Products -- 6. Economics of Ohmic Processing -- 7. 
       Ohmic Heating for Commercial Scale Production of Cooked 
       Meats -- 8. Conclusion and Future Work -- Acknowledgements
       -- Abbreviations -- References -- 21. Food Processing 
       Facility Design / Timothy J. Bowser -- 1. Introduction -- 
       2. Background -- 3. Key Facility Issues -- 4. Project 
       Phases -- 5. Conclusion -- References -- 22. Sanitary Pump
       Selection and Use / Timothy J. Bowser -- 1. Introduction -
       - 2. Sanitation Standards for Pumps -- 3. Sanitary Pump 
       Classification -- 4. Selecting Sanitary Pump Type -- 5. 
       Installation -- 6. Cleaning and Maintenance -- 7. 
       Conclusion -- References -- 23. Agricultural Waste 
       Management in Food Processing / Dae Yeol Cheong -- 1. 
       Introduction -- 2.Common Unit Processes Employed in Food 
       Waste Treatment -- 3. Characteristics of Wastes and 
       Treatment Types -- 4. Physical-Chemical Treatment Process 
       -- 5. Biological Treatment Process -- 6. Land Treatment of
       Waste -- 7. Bioprocess Technology from Waste -- 8. 
       Conclusions -- References -- Further Reading -- 24. Food 
       Packaging Machinery / Harold A. Hughes -- 1. Introduction 
       -- 2. Filling Machines -- 3. Volumetric Fillers -- 4. 
       Weight Filling -- 5. In-Line or Rotary Fillers -- 6. Cap 
       Application Machines -- 7. Induction Cap Sealing -- 8. 
       Flexible Packaging -- 9. Form-Fill-Seal Equipment -- 10. 
       Canning Machinery -- 11. Carton Filling and Closing 
       Machinery -- 12. Metal Detectors -- 25. Damage Reduction 
       to Food Products During Transportation and Handling / S. 
       Paul Singh -- 1. Introduction -- 2. Functions of Packaging
       -- 3. Food Product Categories -- 4. Food Product 
       Distribution Environment -- 5. Major Causes of Food 
       Spoilage/Damage in Supply Chain -- 6. Packaging Materials 
       -- 7."Smart" Packaging -- 8. Trends in Protective Food 
       Packaging of 2000 and Beyond. 
520    The process of getting food from ""Farm to Fork"" as the 
       phrase goes, involves more than planting, harvesting, 
       shipping, processing, packaging and distributing - though 
       those are all key components. Effective and efficient food
       delivery systems are built around processes that maximize 
       the effort while minimizing cost, time, and resource 
       depletion. Handbook of Farm, Dairy and Food Machinery 
       Engineering is the essential reference for engineers who 
       need to understand those aspects of the food industry from
       farm machinery to food storage facilities to the machinery
       that processesand pack. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food processing machinery|vHandbooks, manuals, etc. 
650  0 Farm equipment|vHandbooks, manuals, etc. 
650  0 Dairying|xEquipment and supplies|vHandbooks, manuals, etc.
655  4 Electronic books. 
655  7 Handbooks and manuals.|2fast|0(OCoLC)fst01423877 
776 08 |iPrint version:|aKutz, Myer.|tHandbook of Farm, Dairy and
       Food Machinery Engineering.|dBurlington : Elsevier Science,
       2013|z9780123858818 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=518705|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp://
       guides.rider.edu/ebooks/ebsco 
948    |d20161013|cMH|tebscoebooksacademic new |lridw 
994    92|bRID