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Library collection of textbooks used in courses at Wageningen University

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Course guide of transfer processes [Lecture notes] - edition November 2015
Boom, R.M. \ Janssen, A.E.M. \ Rinzema, A. \ 2015

Used in course: FPE-31306 Transfer Processes
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Design of transfer processes I : theory [Lecture notes]
Boom, R.M. \ Janssen, A.E.M. \ Rinzema, A. \ 2009
heat transfer - mass transfer - equilibrium - diffusion - convection - membranes - filtration - textbooks - artificial membranes - phases

This course treats the fundamentals of the design of transfer or separation processes that are used in the food industry, the biotech industry, or the waste treatment industry. You will learn how to combine applied thermodynamics, physical transport phenomena and mass, energy and momentum balances in the design of such processes.


Used in course: FPE-31306 Transfer Processes
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Food engineering [Lecture notes]
Boom, R.M. \ 2015
food engineering - food processing - food process engineering - cooling - freezing - fermentation - drying

Used in course: FPE-20306 Food Process Engineering
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Food engineering : handout practical [Lecture notes]
Wageningen University \ 2014
food process engineering

Used in course: FPE-20306 Food Process Engineering
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Food production and preservation [Lecture notes] - edition October 2015
Boom, R.M. \ 2015

Used in course: FPE-21306 Food Production and Preservation
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Food productions chains [Lecture notes]
Claassen, F. \ Dekker, M. \ Ingenbleek, P. \ Hofenk, D. \ Janssen, A. \ Capuano, E. \ 2015
food production - food products - agro-industrial chains - supply chain management - decision support systems - decision models - food technology

The food production chain deals with many steps that are necessary while going from agricultural raw materials to food products in the supermarket or other stores. The food production chain includes aspects from processing, distribution, consumer purchase and consumer use. This broad range of aspects will be covered in this course. In the food production process steps are taken to extend the shelf life of food, to increase the variety in the diet and/or to provide the nutrients required for health. It is essential to understand the various steps during food processing. Usually these steps, or better called unit operations, are connected to each other and they have a specific and predictable effect on a food. Just a description of the process is not sufficient, usually a quantitative answer is required. The application of mass and energy balances is a first step to obtain quantitative information on the process. In the food production chain, distribution of the food product or food logistic management plays an important role. It is essential that a product will be in the right quantity at the right place in the right time. Ultimately, food product chains are designed to deliver (superior) value to end consumers, who pay for the product in return. Therefore understanding of corporate marketing strategies building on consumer understanding is crucial for the effective design and execution of food production chains. Sustainable production of food is a big issue nowadays. For this reason attention will be paid to sustainability e.g. treatment of waste during food processing. Food production chain that will be discussed are production of chocolate, tea, soya, milk products, sugar etc.


Used in course: FPE-10808 Food Production Chains
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Food structuring [Lecture notes] - Edition 2016-2017
Berton-Carabin, Claire \ 2016

Used in course: FPE-30306 Food Structuring
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Introduction to food engineering [Monograph] - 4th edTable of contents
Singh, R.P \ Heldman, D.R. \ cop. 2009
food engineering - food process engineering

This textbook presents the engineering concepts and unit operations used in food processing, in a blend of principles with applications. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.


Used in course: FPE-20306 Food Process Engineering
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Mathematical concepts for food technology [Lecture notes] - September 2016
Diederen, Julia \ Gruppen, Harry \ Schroën, Karin \ Venema, Paul \ 2016

Used in course: FPE-20806 Mathematical Concepts for Food Technology
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Sustainability in food chains : food process engineering [Lecture notes] - Edition 2017-2018
Padt, A. van der \ Berkum, M. van \ Akkerman, R. \ Buijsse, C. \ Kabel, M. \ 2017

Used in course: FPE-31806 Sustainability in Food Chains
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Sustainable food and bioprocessing [Lecture notes] - February 2017
Boom, R.M. \ 2017

Used in course: FPE-30806 Sustainable Food and Bioprocessing
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