Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
Author: C J Doona
Publsiher: Elsevier
Total Pages: 560
Release: 2010-10-28
ISBN 10: 0857090712
ISBN 13: 9780857090713
Language: EN, FR, DE, ES & NL

Case Studies in Novel Food Processing Technologies Book Review:

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Novel Food Processing Technologies

Novel Food Processing Technologies
Author: Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publsiher: CRC Press
Total Pages: 720
Release: 2004-11-30
ISBN 10: 0203997271
ISBN 13: 9780203997277
Language: EN, FR, DE, ES & NL

Novel Food Processing Technologies Book Review:

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Microbial Decontamination in the Food Industry

Microbial Decontamination in the Food Industry
Author: Ali Demirci,Michael O Ngadi
Publsiher: Elsevier
Total Pages: 840
Release: 2012-06-26
ISBN 10: 0857095757
ISBN 13: 9780857095756
Language: EN, FR, DE, ES & NL

Microbial Decontamination in the Food Industry Book Review:

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

Food Processing Technology

Food Processing Technology
Author: P J Fellows
Publsiher: Woodhead Publishing
Total Pages: 1152
Release: 2016-10-04
ISBN 10: 0081005237
ISBN 13: 9780081005231
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Review:

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
Author: Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
Publsiher: John Wiley & Sons
Total Pages: 672
Release: 2011-02-04
ISBN 10: 9780470958483
ISBN 13: 0470958480
Language: EN, FR, DE, ES & NL

Nonthermal Processing Technologies for Food Book Review:

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN 10: 0128157828
ISBN 13: 9780128157824
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Electron Beam Pasteurization and Complementary Food Processing Technologies

Electron Beam Pasteurization and Complementary Food Processing Technologies
Author: Suresh Pillai,Shima Shayanfar
Publsiher: Elsevier
Total Pages: 352
Release: 2014-11-28
ISBN 10: 1782421084
ISBN 13: 9781782421085
Language: EN, FR, DE, ES & NL

Electron Beam Pasteurization and Complementary Food Processing Technologies Book Review:

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publsiher: Woodhead Publishing
Total Pages: 510
Release: 2016-06-29
ISBN 10: 008100298X
ISBN 13: 9780081002988
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Green Extraction and Valorization of By Products from Food Processing

Green Extraction and Valorization of By Products from Food Processing
Author: Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
Publsiher: CRC Press
Total Pages: 368
Release: 2019-09-09
ISBN 10: 1000546845
ISBN 13: 9781000546842
Language: EN, FR, DE, ES & NL

Green Extraction and Valorization of By Products from Food Processing Book Review:

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Case Studies in Food Safety and Authenticity

Case Studies in Food Safety and Authenticity
Author: Jeffrey Hoorfar
Publsiher: Elsevier
Total Pages: 408
Release: 2012-06-25
ISBN 10: 0857096931
ISBN 13: 9780857096937
Language: EN, FR, DE, ES & NL

Case Studies in Food Safety and Authenticity Book Review:

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity. With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Author: Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
Publsiher: Academic Press
Total Pages: 370
Release: 2020-11-19
ISBN 10: 0128182768
ISBN 13: 9780128182765
Language: EN, FR, DE, ES & NL

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Book Review:

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Author: Monika Sharma,Megh R. Goyal,Preeti Birwal
Publsiher: CRC Press
Total Pages: 382
Release: 2021-10-04
ISBN 10: 1000405036
ISBN 13: 9781000405033
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Processing and Preservation Technologies Book Review:

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Author: Megh R. Goyal,Preeti Birwal,Monika Sharma
Publsiher: CRC Press
Total Pages: 1698
Release: 2022-02-28
ISBN 10: 1000405117
ISBN 13: 9781000405118
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Processing and Preservation Technologies Book Review:

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Volume 1: Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. Volume 2: Nonthermal Food Preservation and Novel Processing Strategies introduces several new food processing and preservation technologies that have been investigated by researchers and which have the potential to increase shelf life and preserve the quality of foods. It focuses on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques presents a number of exciting applications of computer-aided techniques for quality evaluation and secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including detailed discussions on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, and more. Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This book covers in detail the design of functional foods for beneficial gut microflora and microbiota; composite probiotic dairy products; encapsulation technology for development of specific foods; edible, biodegradable, and alternative food packaging technologies; ozonation in surface modification of food packaging polymers; characterization applications and safety aspects of nanomaterials used in food and dairy industry; and more. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing and nondestructive quality evaluation techniques, such low-temperature-based ultrasonic drying, hypobaric processing, viability of high-pressure technology, pulsed electric fields in food preservation, green nanotechnology, advanced methods of encapsulation, the use of robotic engineering for quality and safety, and more. Together, the 5 volumes of the Handbook of Research on Food Processing and Preservation Technologies will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.

Advances in Processing Technology

Advances in Processing Technology
Author: Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publsiher: CRC Press
Total Pages: 340
Release: 2021-11-30
ISBN 10: 1000505553
ISBN 13: 9781000505559
Language: EN, FR, DE, ES & NL

Advances in Processing Technology Book Review:

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Emerging Dairy Processing Technologies

Emerging Dairy Processing Technologies
Author: Nivedita Datta,Peggy M. Tomasula
Publsiher: John Wiley & Sons
Total Pages: 360
Release: 2015-06-22
ISBN 10: 1118560620
ISBN 13: 9781118560624
Language: EN, FR, DE, ES & NL

Emerging Dairy Processing Technologies Book Review:

Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies presents the state of the art research and technologies that might be sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) milk processing. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. This book is part of Wiley's series IFST Advances in Food Science, which all focus on emerging technologies in various sectors of the food industry. Previously commissioned titles in the series have covered emerging technologies in meat, seafood, and functional foods.

Pulsed Electric Fields Technology for the Food Industry

Pulsed Electric Fields Technology for the Food Industry
Author: Javier Raso
Publsiher: Springer Nature
Total Pages: 135
Release: 2022
ISBN 10: 3030705862
ISBN 13: 9783030705862
Language: EN, FR, DE, ES & NL

Pulsed Electric Fields Technology for the Food Industry Book Review:

Advanced Computational Techniques for Heat and Mass Transfer in Food Processing

Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
Author: Krunal M. Gangawane,Madhuresh Dwivedi
Publsiher: CRC Press
Total Pages: 314
Release: 2022-02-01
ISBN 10: 1000521451
ISBN 13: 9781000521450
Language: EN, FR, DE, ES & NL

Advanced Computational Techniques for Heat and Mass Transfer in Food Processing Book Review:

Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous approach, the governing equations can be obtained by applying the fundamental laws, such as conservation of mass, momentum, and energy over an infinitesimal control volume. On the other hand, the discrete approach concentrates on mimicking the molecular movement within the system. Both approaches have pros and cons, and continuous development and improvement in the existing computational methods are ongoing. Advanced Computational Techniques for Heat and Mass Transfer in Food Processing provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of fluid flow and heat and mass transfer within food products. Key Features: Explores various numerical techniques used for modeling and validation Describes the knowhow of numerical and computational techniques for food process operations Covers a detailed numerical or computational approach of the principles of heat and mass transfer in the food processing operation Discusses the detailed computational simulation procedure of the food operation Recent years have witnessed a rapid development in the field of computational techniques owing to its abundant benefit to the food processing industry. The relevance of advanced computational methods has helped in understanding the fundamental physics of thermal and hydrodynamic behavior that can provide benefits to the food processing industry in numerous applications. As a single information source for those interested in the use of methods based on numerical and computational analysis as applied in food science and technology, this book will ably serve any food academician or researcher in learning the advanced numerical techniques exploring fluid flow, crystallization, and other food processing operations.

Food Tech Transitions

Food Tech Transitions
Author: Cinzia Piatti,Simone Graeff-Hönninger,Forough Khajehei
Publsiher: Springer Nature
Total Pages: 174
Release: 2019-10-23
ISBN 10: 3030210596
ISBN 13: 9783030210595
Language: EN, FR, DE, ES & NL

Food Tech Transitions Book Review:

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.

A Stakeholder Approach to Managing Food

A Stakeholder Approach to Managing Food
Author: Adam Lindgreen,Martin K. Hingley,Robert J. Angell,Juliet Memery
Publsiher: Routledge
Total Pages: 332
Release: 2016-08-05
ISBN 10: 1317186540
ISBN 13: 9781317186540
Language: EN, FR, DE, ES & NL

A Stakeholder Approach to Managing Food Book Review:

This research anthology explores the concept of food production and supply, from farm gate to plate, bringing together contemporary thinking and research on local, national, and global issues from a stakeholder perspective. A Stakeholder Approach to Managing Food includes a number of sections to represent these challenges, opportunities, conflicts, and cohesions affecting relevant stakeholder groups within food production and supply and their reaction to, engagement with, and co-creation of the food environment. For some, local, national, and global interests may seem at odds. We are in an era of growing and pervasive multi-national corporations, and these corporations have significant influence at all levels. Rapidly growing economies such as China are a focus for the global brand, but is this a scenario of adaptation or homogenization of food? Alongside this trend toward national and global development in food, this volume presents the counter-reaction that is taking place (especially in developed countries) toward local speciality and culturally bound foods, with emphasis on the importance of the inter-connection of local communities and agri-food culture and economy. With an in-depth analysis of agricultural businesses, this book shows that the entrepreneurial spirit is alive and well in rural communities with often renewed and engaged connection with consumers and imaginative use of new media. This book will be of interest to students, researchers and policy-makers concerned with agriculture, food production and economics, cultural studies.

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
Author: Özlem Tokusoglu,Barry G. Swanson
Publsiher: CRC Press
Total Pages: 484
Release: 2014-12-01
ISBN 10: 146650725X
ISBN 13: 9781466507258
Language: EN, FR, DE, ES & NL

Improving Food Quality with Novel Food Processing Technologies Book Review:

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo