High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products
Author: Hilton C. Deeth,Michael J. Lewis
Publsiher: John Wiley & Sons
Total Pages: 584
Release: 2017-05-08
ISBN 10: 1118460502
ISBN 13: 9781118460504
Language: EN, FR, DE, ES & NL

High Temperature Processing of Milk and Milk Products Book Review:

High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows' milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing. The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
Author: P Richardson
Publsiher: Elsevier
Total Pages: 312
Release: 2001-04-24
ISBN 10: 1855736616
ISBN 13: 9781855736610
Language: EN, FR, DE, ES & NL

Thermal Technologies in Food Processing Book Review:

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Ultra-High-Temperature Processing of Milk and Milk Products

Ultra-High-Temperature Processing of Milk and Milk Products
Author: H. Burton
Publsiher: Springer Science & Business Media
Total Pages: 354
Release: 2012-12-06
ISBN 10: 1461521572
ISBN 13: 9781461521570
Language: EN, FR, DE, ES & NL

Ultra-High-Temperature Processing of Milk and Milk Products Book Review:

This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Author: Y. H. Hui,Frank Sherkat
Publsiher: CRC Press
Total Pages: 3632
Release: 2005-12-19
ISBN 10: 146650787X
ISBN 13: 9781466507876
Language: EN, FR, DE, ES & NL

Handbook of Food Science, Technology, and Engineering - 4 Volume Set Book Review:

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Handbook of Food Science, Technology, and Engineering

Handbook of Food Science, Technology, and Engineering
Author: Yiu H. Hui
Publsiher: CRC Press
Total Pages: 712
Release: 2006
ISBN 10: 9781574445527
ISBN 13: 1574445529
Language: EN, FR, DE, ES & NL

Handbook of Food Science, Technology, and Engineering Book Review:

Essentials of Thermal Processing

Essentials of Thermal Processing
Author: Gary S. Tucker,Susan Featherstone
Publsiher: John Wiley & Sons
Total Pages: 288
Release: 2011-06-09
ISBN 10: 1444348035
ISBN 13: 9781444348033
Language: EN, FR, DE, ES & NL

Essentials of Thermal Processing Book Review:

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

Computational Fluid Dynamics Applications in Food Processing

Computational Fluid Dynamics Applications in Food Processing
Author: C. Anandharamakrishnan
Publsiher: Springer Science & Business Media
Total Pages: 86
Release: 2013-08-13
ISBN 10: 1461479908
ISBN 13: 9781461479901
Language: EN, FR, DE, ES & NL

Computational Fluid Dynamics Applications in Food Processing Book Review:

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. ​

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
Author: P Richardson
Publsiher: Woodhead Publishing
Total Pages: 507
Release: 2004-07-30
ISBN 10: 9781855737303
ISBN 13: 1855737302
Language: EN, FR, DE, ES & NL

Improving the Thermal Processing of Foods Book Review:

It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
Publsiher: Springer Science & Business Media
Total Pages: 570
Release: 2007-03-06
ISBN 10: 0387292411
ISBN 13: 9780387292410
Language: EN, FR, DE, ES & NL

Fundamentals of Food Process Engineering Book Review:

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Quick Freezing Preservation of Foods: Foods of plant origin

Quick Freezing Preservation of Foods: Foods of plant origin
Author: J. S. Pruthi
Publsiher: Allied Publishers
Total Pages: 329
Release: 1999
ISBN 10: 9788170239635
ISBN 13: 817023963X
Language: EN, FR, DE, ES & NL

Quick Freezing Preservation of Foods: Foods of plant origin Book Review:

Food Processing Operations Modeling

Food Processing Operations Modeling
Author: Joseph M. Irudayaraj
Publsiher: CRC Press
Total Pages: 368
Release: 2001-02-27
ISBN 10: 0824745167
ISBN 13: 9780824745165
Language: EN, FR, DE, ES & NL

Food Processing Operations Modeling Book Review:

A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.

Modern Technology on Food Preservation (2nd Edition)

Modern Technology on Food Preservation (2nd Edition)
Author: NPCS Board
Publsiher: ASIA PACIFIC BUSINESS PRESS Inc.
Total Pages: 528
Release: 2012-06-02
ISBN 10: 8178330717
ISBN 13: 9788178330716
Language: EN, FR, DE, ES & NL

Modern Technology on Food Preservation (2nd Edition) Book Review:

Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.

Food Packaging Technology

Food Packaging Technology
Author: Debra K. Henyon
Publsiher: ASTM International
Total Pages: 90
Release: 1991
ISBN 10: 9780803114173
ISBN 13: 0803114176
Language: EN, FR, DE, ES & NL

Food Packaging Technology Book Review:

Eight papers from a symposium in San Diego, November 1989, and an introductory overview discuss aspects of the food packaging industry, including extending the shelf life of products through computer modeling, the effect of the food on the package, flavor management, and techniques to evaluate packa

Aseptic Processing and Packaging of Food and Beverages

Aseptic Processing and Packaging of Food and Beverages
Author: Jairus R. D. David,Ralph H. Graves
Publsiher: CRC Press
Total Pages: 272
Release: 1996-02-06
ISBN 10: 9780849380044
ISBN 13: 0849380049
Language: EN, FR, DE, ES & NL

Aseptic Processing and Packaging of Food and Beverages Book Review:

Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Encyclopaedia of Occupational Health and Safety

Encyclopaedia of Occupational Health and Safety
Author: Jeanne Mager Stellman
Publsiher: International Labour Organization
Total Pages: 1253
Release: 1998
ISBN 10: 9789221098164
ISBN 13: 9221098168
Language: EN, FR, DE, ES & NL

Encyclopaedia of Occupational Health and Safety Book Review:

Engineering Aspects of Thermal Food Processing

Engineering Aspects of Thermal Food Processing
Author: Ricardo Simpson
Publsiher: CRC Press
Total Pages: 522
Release: 2009-06-22
ISBN 10: 9781420058598
ISBN 13: 1420058592
Language: EN, FR, DE, ES & NL

Engineering Aspects of Thermal Food Processing Book Review:

Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world. An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation. Divided into Four Cohesive Sections Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating. The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods. Concluding with expert analysis and discussion of the manufacturers’ businesses in today’s competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from modeling through optimization. It effectively assists manufacturers in maintaining a seamless workflow while lowering their bottom lines.

Handbook of Food Process Design, 2 Volume Set

Handbook of Food Process Design, 2 Volume Set
Author: Jasim Ahmed,Mohammad Shafiur Rahman
Publsiher: John Wiley & Sons
Total Pages: 1600
Release: 2012-02-27
ISBN 10: 1444398253
ISBN 13: 9781444398250
Language: EN, FR, DE, ES & NL

Handbook of Food Process Design, 2 Volume Set Book Review:

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Principles of Food Processing

Principles of Food Processing
Author: Dennis R. Heldman,Richard W Hartel
Publsiher: Springer Science & Business Media
Total Pages: 288
Release: 1997-03-31
ISBN 10: 9780834212695
ISBN 13: 0834212692
Language: EN, FR, DE, ES & NL

Principles of Food Processing Book Review:

This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the process and the impact of the process on food product quality. The quantitative description assists the student in understanding the ability of the process to achieve the desired result and the consequences of improper operation of the process. Examples utilizing different food commodities are incorporated to ensure that the student gains an appreciation of the relationship between commodities and processes.

Thermal Food Processing

Thermal Food Processing
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 688
Release: 2012-05-16
ISBN 10: 1439876797
ISBN 13: 9781439876794
Language: EN, FR, DE, ES & NL

Thermal Food Processing Book Review:

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Thermal Food Processing

Thermal Food Processing
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 664
Release: 2005-12-12
ISBN 10: 9781420027372
ISBN 13: 1420027379
Language: EN, FR, DE, ES & NL

Thermal Food Processing Book Review:

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining