Fundamentals of Food Process Engineering or Meeting Management

Fundamentals of Food Process Engineering

Author: Romeo T Toledo

An Aspen Food Science Text Series Book.

The new edition will incorporate the use of computational techniques using the personal computer to solve processing problems encountered in the modern food industry. New sections will include non—linear curve fitting, energy associated with food freezing accounting for non—frozen water below the freezing point, flash evaporation & evaporated cooling, pumps and high pressure systems applications, effective temperature measurement to account for radiation, simultaneous conduction, convection and radiation heat transfer freezing time predictions, reaction kinetics including acquisition and analysis of reaction rate data and use in process optimization. Recent advances in the food industry will be reflected in new sections on non—thermal methods for microbial inactivation, sterilization of fluids containing particulates, non—CFC refrigerants and their thermodynamic properties, vapor induced puffing for producting crispy dried or baked food products, and application of supercritical fluids and extrusion to generate unique food ingredients. A unique feature for instructors will be the availability of all computer codes used to solve the example problems on diskette, and additional end of chapter problems and solutions made available only to instructors.

Booknews

New edition of a standard text for students and professionals in the food industry. Rewritten and expanded chapters review fluid flow, heat transfer, thermal process calculations, and dehydration. New areas include aseptic processing and packaging; membrane separation processes; ultrafiltration, reverse osmosis, and sterilization filtration; modified atmosphere packaging; and supercritical fluid extraction. With many example problems from actual food processing operations. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Contents: Review of Mathematical Principles and Applications in Food Processing * Units and Dimensions * Material Balances * Gases and Vapors * Energy Balances * Flow of Fluids * Heat Transfer * Kinetics of Chemical Reactions in Foods * Thermal Process Calculations * Refrigeration * Evaporation * Dehydration * Physical Separation Processes * Extraction * Appendices

See also: Sexy Yoga or Yoga Therapies

Meeting Management (NetEffect Series)

Author: Taggart E Smith

This book provides practical information on a major business concern—how to manage meetings. It demonstrates how to lead them effectively, in the shortest time frame possible. Three types of meetings are outlined: information-giving, interactive, and problem solving, with details on how to prepare for and preside over each. Chapter topics include an overview of the meeting process; structuring a topic and organizing the message; audience; platform conduct; visuals; agendas; disruptions; and asking and answering questions. For training programs in business and industry. y.

Booknews

Offers an applied framework for managing meetings. Early chapters show how to organize and present information-giving meetings, addressing use of visuals, maintaining interest, and employing nonverbal communication. Later chapters prepare leaders for interactive meetings, covering planning meetings, meeting roles, and dealing with disruptions. Final chapters examine problem-solving meetings, and give advice on conducting discussions, asking questions, and gaining consensus. Includes worksheets and checklists, and 55 pages of reproducible visuals. Smith is affiliated with Purdue University. Annotation c. Book News, Inc., Portland, OR (booknews.com)