eBook Handbook of Farm, Dairy and Food Machinery Engineering, 2nd Edition

  • Published By:
  • ISBN-10: 0123858828
  • ISBN-13: 9780123858825
  • DDC: 664.02
  • Grade Level Range: College Freshman - College Senior
  • 760 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013
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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 processes and packages our foods. The process of getting food from "farm to fork," as the saying 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. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Preface to the Second Edition.
Preface to the First Edition.
List of Contributors.
1: The Food Engineer.
2: Food Regulations.
3: Food Safety Engineering.
4: Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting.
5: Air Seeders for Conservation Tillage Crop Production.
6: Grain Harvesting Machinery.
7: Grain Storage Systems Design.
8: Milking Machines and Milking Parlors.
9: Dairy Product Processing Equipment.
10: Grain Process Engineering.
11: Technology of Processing of Horticultural Crops.
12: Food Drying and Evaporation Processing Operations.
13: Food Freezing Technology.
14: Heat and Mass Transfer in Food Processing.
15: Food Rheology.
16: Food Extruders.
17: Thermal Processing for Food Sterilization and Preservation.
18: Artificial Neural Network (ANN) Based Process Modeling.
19: Design of Food Process Controls Systems.
20: Ohmic Pasteurization of Meat and Meat Products.
21: Food Processing Facility Design.
22: Sanitary Pump Selection and Use.
23: Agricultural Waste Management in Food Processing.
24: Food Packaging Machinery.
25: Damage Reduction to Food Products during Transportation and Handling.