Handbook of Farm, Dairy and Food Machinery Engineering.

Format:

Book

Author/Creator:

Kutz, Myer.

Language:

English

Subjects (All):

Agricultural engineering--Handbooks, manuals, etc.

Physical Description:

1 online resource (760 pages)

Edition:

2nd ed.

Place of Publication:

San Diego : Elsevier Science & Technology, 2013.

Contents:

Front Cover

Handbook of Farm, Dairy and Food Machinery Engineering

Copyright Page

Dedication

Contents

Preface to the Second Edition

Preface to the First Edition

List of Contributors

1 The Food Engineer

1. Nature of Work and Necessary Skills

2. Academic and Industry Preparation

3. Work Opportunities for a Food Engineer

3.1 Job Description Sample 1

3.2 Job Description Sample 2

3.2.1 Essential Functions

3.3 Job Description Sample 3

3.4 Job Description Sample 4

3.4.1 Food Engineering Research

3.4.2 Requirements

3.5 Job Description Sample 5

4. Engineering Jobs

5. Future Opportunities

6. Conclusions

Reference

Further reading

2 Food Regulations

1. Background

2. Federal Register

3. Code of Federal Regulations

4. United States Code

5. State and Local Regulations

6. USDA-FSIS Sanitation Programs

6.1 Sanitation

6.1.1 Sanitation Performance Standards

6.1.2 Sanitation Standard Operating Procedures (SSOPs)

7. FDA Sanitation Programs

8. Food Safety Modernization Act

8.1 Prevention

8.2 Inspection and Compliance

8.3 Response

8.4 Imports

9. Hazard Analyses and Critical Control Point Program (HACCP)

9.1 Prerequisite Programs

10. Meat Processing

11. Shell Eggs

11.1 Egg Products

12. Seafood Processing

13. Fruits, Vegetables, and Nuts

14. Beverages

14.1 Alcoholic Beverages

14.2 Carbonated Beverages

14.3 Bottled Water

14.4 Fruit and Vegetable Juices

14.5 Milk and Milk Products

14.6 Pasteurization

15. Canned Foods

16. Food Service/Restaurants

17. Export Foods

18. Imported Foods

19. Conclusions

20. Acronyms

References

3 Food Safety Engineering

1. Introduction

2. Intervention Technologies

2.1 Novel Non-Thermal Intervention Technologies

2.1.1 High-Pressure Processing.

2.1.2 Pulsed Electric Field Processing

2.1.3 Irradiation

2.1.4 Ultraviolet Disinfection

2.2 Chemical Interventions

2.2.1 Ozone

2.2.2 Other Chemical Interventions

2.3 Hurdle Approach

3. Control/Monitoring/Identification Techniques

3.1 Chromogenic Microbiological Media

3.2 Molecular and Immunological Assays Methods

3.2.1 DNA Probe Methods

3.2.2 Polymerase Chain Reaction Assays

3.2.3 ELISA

3.3 Biosensors

3.4 Fourier Transform Infrared Spectrometry

4. Packaging Applications in Food Safety

4.1 Active Packaging

4.2 Intelligent or "Smart" Packaging

4.3 Tamper Evident Packaging

5. Tracking and Traceability

6. Byproducts of Processing

6.1 Acrylamide

6.2 3-MCPD

7. Conclusions

Acknowledgment

4 Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting

2. Vehicle Guidance

2.1 Guidance Strategies

2.1.1 Manual Vehicle Guidance

2.1.2 Operator-Assisted Vehicle Guidance

2.1.3 Semi-Autonomous Vehicle Guidance

2.1.4 Fully Autonomous Vehicle Guidance

3. Implement Guidance Systems

4. Guidance Methods

4.1 GPS

4.2 Machine Vision

4.3 Dead Reckoning

4.4 Inertial

4.5 Crop Feelers

4.6 Furrow Following

5. Challenges Facing Autonomous Vehicles

5.1 Safety

5.2 Liability

6. Summary

Other Contacts

5 Air Seeders for Conservation Tillage Crop Production

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

6 Grain Harvesting Machinery

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

7 Grain Storage Systems Design

1. Materials

1.1 Physical Properties of Agricultural Grains

1.2 Management Factors

1.3 Codes

2. Drying

2.1 Purpose of Drying

2.2 Classification of Dryer Types

2.3 Theory and Simulation of Drying

3. Structural Loads

3.1 Loads Caused by the Grain

3.2 Eccentric Discharging of Grain from a Bin

3.3 Flumes

3.4 Stresses in Granular Materials

3.5 Temperature Cables

3.6 Thermal Loads and Moisture Induced Loads

3.7 Conical Grain Bins

3.8 Flat Storage

3.9 Janssen's Equation

3.10 Flat Storage, Shallow and Deep Bins

3.11 Loads on Hoppers

3.12 Snow and Wind Loads

3.13 Seismic Loads

4. Grain Handling

4.1 Screw Conveyors

4.2 Belt Conveyors

4.3 Bucket Elevators

4.4 Pneumatic Conveyors

4.5 Chutes

4.6 Grain Cleaning

5. Testers for Measuring Flow Properties

5.1 Classification of Flow Testers

5.2 Examples of Flow Testers

5.3 Modeling of Granular Materials

8 Milking Machines and Milking Parlors

2. The Milking Machine

2.1 Milking Unit

2.2 Pipe Systems

2.2.1 Milklines

2.2.2 Pulsator Airlines

2.2.3 Main Airline

2.2.4 Distribution Tank or Interceptor

2.3 Vacuum Production and Control

2.3.1 Vacuum Pumps

2.3.2 Vacuum Regulation

2.3.3 Vacuum Gauge

2.4 Receiver Group and Milk Transfer Line

3. Milking Parlors.

3.1 Milking Parlor Construction Methods

3.2 Environmental Control

3.3 Milking Parlor Types

3.3.1 Herringbone

3.3.2 Parallel

3.3.3 Para-Bone/Swing-Over

3.3.4 Rotary or Carousel

3.3.5 Side Open or Tandem

3.3.6 Flat

3.4 Other Milking Parlor Design Elements and Support Equipment

3.4.1 Entrance/Exit Gates

3.4.2 Indexing Stalls

3.4.3 Automatic Cluster Removers

3.4.4 Crowd Gates

3.4.5 Animal Identification and Data Collection/Records Systems

9 Dairy Product Processing Equipment

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

10 Grain Process Engineering

1. Drying

1.1 On-Farm Drying

1.1.1 Combined Conduction-Convection Heating Rotary Dryer

1.2 Fluidized Bed Dryers

2. Pre-Storage Grain Treatments

2.1 Grain Damage from Insects

2.1.1 Chemical Fumigation

2.1.2 Heat Treatment

2.1.3 Gamma Irradiation

2.1.4 Modified Atmosphere

2.1.4.1 Low Oxygen Atmosphere

2.1.4.2 High Carbon Dioxide

2.1.4.3 Modified Atmosphere at Increased Temperature

2.1.4.4 Modified Atmosphere at Low Temperature

2.1.5 Pressurized Carbon Dioxide

3. Post-Harvest Value Addition

3.1 Artificial Aging

3.2 Design and Development of the Steam Chamber

3.3 Aroma Enhancement of Milled Rice

3.3.1 Production of ACPY

3.3.2 Aroma Enhancement of Milled Rice

4. Cooking and Processing

4.1 Retort Packaging

4.1.1 Packaging Material of Flexible Pouch

4.1.2 Soaking Process

4.1.3 Boiling Process

4.1.4 Filling and Closing Processes

4.1.5 Retorting System

4.1.6 Sterilization of Food in Retort Pouches.

4.2 Quick Cooking Brown Rice

4.2.1 Quick Cooking Rice Process

4.2.2 Important Factors Affecting the Process of Quick Cooking Brown Rice

4.2.2.1 Preheating

4.2.2.2 Soaking

4.2.2.3 Cooking

4.3 Germinated Brown Rice

5. Quality Evaluation

5.1 Image Analysis

5.2 Texture Evaluation of Cooked Rice

5.2.1 Objective Measurement of Cooked Rice Texture

5.2.1.1 Application of NIR Spectroscopy on Grain Quality

5.2.1.2 Rapid Variety Identification of Rough Rice by NIR Spectroscopy

11 Technology of Processing of Horticultural Crops

1.1 General Background

1.2 Importance of Fruit and Vegetables

1.3 Fruits and Vegetable Suitable for Processing

1.4 Location of Processing Operation

1.5 Processing Systems

1.5.1 Small-Scale Processing

1.5.2 Intermediate-Scale Processing

1.5.3 Large-Scale Processing

2. Properties of Fruits and Vegetables

2.1 General Background

2.2 Fruit Development

2.3 Chemical Composition

2.3.1 Water

2.3.2 Sugars

2.3.3 Organic Acids

2.3.4 Starch

2.3.5 Phenolic Components

2.3.6 Flavor Volatiles

2.3.7 Plant Pigments

2.3.8 Amino Acids

2.3.9 Proteins

2.3.10 Vitamins

2.3.11 Minerals

2.3.12 Fat

2.3.13 Other Components

2.4 Structural Features

3. Biological Deterioration and Control

4. Methods for Minimizing Deterioration

4.1 Physical Methods of Reducing Deterioration

4.2 Methods for Preserving Fresh Fruit and Vegetables

4.2.1 Modified Atmosphere

4.2.2 Disinfestation Treatments

5. General Methods of Fruit and Vegetable Preservation

5.1 Storage of Fresh Produce

5.2 Preservation by Manipulation of Water Activity

5.3 Chemical Preservation

5.3.1 Sulfur Dioxide (SO2)

5.3.2 Benzoates

5.3.3 Sorbates

5.3.4 Parabens

5.4 Preservation by Acidification

5.5 Preservation with Sugar.

5.6 Preservation by Heat.

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Kutz, Myer Handbook of Farm, Dairy and Food Machinery Engineering

ISBN:

9780123858825

OCLC:

851971987