{"title":"Syed S H Rizvi","description":null,"products":[{"product_id":"food-engineering-principles-and-practices-book-syed-s-h-rizvi-9783031341229","title":"Food Engineering Principles and Practices","description":"\u003cp\u003eThis textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction.  In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer–radiation in foodmaterials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering.\u003c\/p\u003e\u003cp\u003eThis textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and \u003ci\u003eCheck Your Understanding\u003c\/i\u003e sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51060456816913,"sku":"NIN9783031341229","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3031341228.jpg?v=1759834351"},{"product_id":"food-engineering-principles-and-practices-book-syed-s-h-rizvi-9783031341250","title":"Food Engineering Principles and Practices","description":"\u003cp\u003eThis textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics mandated by the Institute of Food Technologists for accreditation of Food Science curricula and helps prepare the students better for taking advance courses related to unit operations in food manufacturing. It is also relevant for Food Process Engineering courses, containing materials that most instructors can cover in three semester hours of instruction.  In the first three chapters, readers will find an overview of the basic knowledge of physics and chemistry and an introduction to the engineering language needed to eliminate confusion going forward. In the following chapters, the author covers the main concepts of food thermodynamics, heat transfer–radiation in foodmaterials, mass transfer and fluid dynamics in food, along with real-life examples and exercises to help students relate better to the topics. The author also gives a brief introduction to the main mathematical and analytical concepts required in food engineering.\u003c\/p\u003e\u003cp\u003eThis textbook equips readers to understand a diversity of food engineering related topics and each chapter is enriched with practical examples and \u003ci\u003eCheck Your Understanding\u003c\/i\u003e sections, as well as several problems. The textbook is aimed at undergraduate food science students in their first required introductory food engineering course, but practitioners involved in designing, optimizing, and managing the processing of food products will also find it a useful account.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":52152996626705,"sku":"NGR9783031341250","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783031341250.jpg?v=1786120332"},{"product_id":"separation-extraction-and-concentration-processes-in-the-food-beverage-and-nutra-book-syed-s-h-rizvi-9780081014844","title":"Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries","description":"Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.\n\nPart one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.\n\nWith its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52585191735569,"sku":"NLS9780081014844","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780081014844.jpg?v=1761052377"}],"url":"https:\/\/www.worldofbooks.com\/en-gb\/collections\/author-books-by-syed-s-h-rizvi.oembed","provider":"World of Books ","version":"1.0","type":"link"}