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.

Impact of Processing on Food Safety

Impact of Processing on Food Safety
Author: Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
Publsiher: Springer Science & Business Media
Total Pages: 270
Release: 2012-12-06
ISBN 10: 1461548535
ISBN 13: 9781461548539
Language: EN, FR, DE, ES & NL

Impact of Processing on Food Safety Book Review:

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products
Author: Milan Houška,Filipa Vinagre Marques da Silva
Publsiher: CRC Press
Total Pages: 178
Release: 2017-10-24
ISBN 10: 1498739032
ISBN 13: 9781498739030
Language: EN, FR, DE, ES & NL

High Pressure Processing of Fruit and Vegetable Products Book Review:

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.

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 an

Ultra high temperature U H T Processing and Aseptic Packaging A P of Dairy Products

Ultra high temperature  U H T  Processing and Aseptic Packaging  A P   of Dairy Products
Author: David S. Hsu
Publsiher: Unknown
Total Pages: 304
Release: 1970
ISBN 10:
ISBN 13: CORNELL:31924003562745
Language: EN, FR, DE, ES & NL

Ultra high temperature U H T Processing and Aseptic Packaging A P of Dairy Products Book Review:

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.

Survey of Food and Nutrition Research in the United States

Survey of Food and Nutrition Research in the United States
Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition Research
Publsiher: Unknown
Total Pages: 329
Release: 1948
ISBN 10:
ISBN 13: CORNELL:31924065156816
Language: EN, FR, DE, ES & NL

Survey of Food and Nutrition Research in the United States Book Review:

A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.

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. ​

High Pressure Processing of Food

High Pressure Processing of Food
Author: V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub L.M. Lelieveld
Publsiher: Springer
Total Pages: 762
Release: 2016-01-28
ISBN 10: 1493932349
ISBN 13: 9781493932344
Language: EN, FR, DE, ES & NL

High Pressure Processing of Food Book Review:

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Food Products

Food Products
Author: Saul Blumenthal
Publsiher: Chemical Publishing Company
Total Pages: 986
Release: 1947
ISBN 10:
ISBN 13: UOM:39015002949157
Language: EN, FR, DE, ES & NL

Food Products Book Review:

Basic food ingredients. Milk and milk products. Confectionary, cocoa, coffee and tea. Dessert powders and puddings. Sauces, dressings and pickles. Fish, fried foods, health food, nuts, bread, soy products, baking powder. Pie fillings and pies. Cookies, doughnuts and cakes. Flavours, syrups and beverages. Fruits and vegetables. Canned goods. Jellies and preserves. Plant sanitations and sanitary foof control. Composition of foods and prevention of caking. Preservation of foods by dehydration and freezing. Weights and measures.

Processing and Utilization of Legumes

Processing and Utilization of Legumes
Author: Anonim
Publsiher: Unknown
Total Pages: 299
Release: 2003
ISBN 10:
ISBN 13: WISC:89078576774
Language: EN, FR, DE, ES & NL

Processing and Utilization of Legumes Book Review:

Ultra High Pressure Treatment of Foods

Ultra High Pressure Treatment of Foods
Author: Marc E.G. Hendrickx,Dietrich Knorr
Publsiher: Springer Science & Business Media
Total Pages: 340
Release: 2012-12-06
ISBN 10: 1461507235
ISBN 13: 9781461507239
Language: EN, FR, DE, ES & NL

Ultra High Pressure Treatment of Foods Book Review:

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

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.

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:

Improving the Safety and Quality of Milk

Improving the Safety and Quality of Milk
Author: M. Griffiths
Publsiher: Elsevier
Total Pages: 520
Release: 2010-04-08
ISBN 10: 1845699424
ISBN 13: 9781845699420
Language: EN, FR, DE, ES & NL

Improving the Safety and Quality of Milk Book Review:

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products. The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated. With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products Reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control Examines the latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques

Food Trends and the Changing Consumer

Food Trends and the Changing Consumer
Author: Benjamin Senauer,Elaine Asp,Jean Kinsey
Publsiher: Unknown
Total Pages: 385
Release: 1991
ISBN 10:
ISBN 13: UOM:39015028406000
Language: EN, FR, DE, ES & NL

Food Trends and the Changing Consumer Book Review:

Processing of Fruits Vegetables and Other Food Products processed Food Industries

Processing of Fruits  Vegetables and Other Food Products  processed Food Industries
Author: Anonim
Publsiher: Unknown
Total Pages: 424
Release: 1981
ISBN 10:
ISBN 13: CORNELL:31924054703305
Language: EN, FR, DE, ES & NL

Processing of Fruits Vegetables and Other Food Products processed Food Industries Book Review:

Green Food Processing Techniques

Green Food Processing Techniques
Author: Farid Chemat,Eugene Vorobiev
Publsiher: Academic Press
Total Pages: 586
Release: 2019-07-26
ISBN 10: 0128154438
ISBN 13: 9780128154434
Language: EN, FR, DE, ES & NL

Green Food Processing Techniques Book Review:

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Encyclopaedia of Food Science Food Technology and Nutrition

Encyclopaedia of Food Science  Food Technology  and Nutrition
Author: R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler
Publsiher: Unknown
Total Pages: 5365
Release: 1993
ISBN 10:
ISBN 13: UCSC:32106021099871
Language: EN, FR, DE, ES & NL

Encyclopaedia of Food Science Food Technology and Nutrition Book Review:

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
Author: Medeni Maskan,Aylin Altan
Publsiher: CRC Press
Total Pages: 412
Release: 2016-04-19
ISBN 10: 1439815216
ISBN 13: 9781439815212
Language: EN, FR, DE, ES & NL

Advances in Food Extrusion Technology Book Review:

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t