Environmental Assessment and Management in the Food Industry

Environmental Assessment and Management in the Food Industry
Author: U Sonesson,J Berlin,F Ziegler
Publsiher: Elsevier
Total Pages: 432
Release: 2010-09-30
ISBN 10: 0857090224
ISBN 13: 9780857090225
Language: EN, FR, DE, ES & NL

Environmental Assessment and Management in the Food Industry Book Review:

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems

The Interaction of Food Industry and Environment

The Interaction of Food Industry and Environment
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 448
Release: 2020-01-22
ISBN 10: 012817515X
ISBN 13: 9780128175156
Language: EN, FR, DE, ES & NL

The Interaction of Food Industry and Environment Book Review:

The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more

Food Industry Wastes

Food Industry Wastes
Author: Maria Kosseva,Colin Webb
Publsiher: Academic Press
Total Pages: 338
Release: 2013-01-31
ISBN 10: 0123919282
ISBN 13: 9780123919281
Language: EN, FR, DE, ES & NL

Food Industry Wastes Book Review:

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments. Food waste is an area of focus for a wide range of related industries from food science to energy and engineering Outlines the development of green product strategies International authoring team represents the leading edge in research and development Highlights leading trends of current research as well as future opportunities for reusing food waste

Environmental Assessment and Management in the Food Industry

Environmental Assessment and Management in the Food Industry
Author: U Sonesson,J Berlin,F Ziegler
Publsiher: Woodhead Publishing
Total Pages: 432
Release: 2016-09-02
ISBN 10: 9780081014738
ISBN 13: 0081014732
Language: EN, FR, DE, ES & NL

Environmental Assessment and Management in the Food Industry Book Review:

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye,Yves Arcand
Publsiher: Springer Science & Business Media
Total Pages: 686
Release: 2012-01-11
ISBN 10: 146141587X
ISBN 13: 9781461415879
Language: EN, FR, DE, ES & NL

Green Technologies in Food Production and Processing Book Review:

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Supply Chain Management for Sustainable Food Networks

Supply Chain Management for Sustainable Food Networks
Author: Eleftherios Iakovou,Dionysis Bochtis,Dimitrios Vlachos,Dimitrios Aidonis
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2016-03-22
ISBN 10: 1118937430
ISBN 13: 9781118937433
Language: EN, FR, DE, ES & NL

Supply Chain Management for Sustainable Food Networks Book Review:

An interdisciplinary framework for managing sustainable agrifood supply chains Supply Chain Management for Sustainable Food Networks provides an up-to-date and interdisciplinary framework for designing and operating sustainable supply chains for agri-food products. Focus is given to decision-making procedures and methodologies enabling policy-makers, managers and practitioners to design and manage effectively sustainable agrifood supply chain networks. Authored by high profile researchers with global expertise in designing and operating sustainable supply chains in the agri-food industry, this book: Features the entire hierarchical decision-making process for managing sustainable agrifood supply chains. Covers knowledge-based farming, management of agricultural wastes, sustainability, green supply chain network design, safety, security and traceability, IT in agrifood supply chains, carbon footprint management, quality management, risk management and policy- making. Explores green supply chain management, sustainable knowledge-based farming, corporate social responsibility, environmental management and emerging trends in agri-food retail supply chain operations. Examines sustainable practices that are unique for agriculture as well as practices that already have been implemented in other industrial sectors such as green logistics and Corporate Social Responsibility (CSR). Supply Chain Management for Sustainable Food Networks provides a useful resource for researchers, practitioners, policy-makers, regulators and C-level executives that deal with strategic decision-making. Post-graduate students in the field of agriculture sciences, engineering, operations management, logistics and supply chain management will also benefit from this book.

Life Cycle Assessment Handbook

Life Cycle Assessment Handbook
Author: Mary Ann Curran
Publsiher: John Wiley & Sons
Total Pages: 640
Release: 2012-10-08
ISBN 10: 1118099729
ISBN 13: 9781118099728
Language: EN, FR, DE, ES & NL

Life Cycle Assessment Handbook Book Review:

The first book of its kind, the LCA Handbook will become an invaluable resource for environmentally progressive manufacturers and suppliers, product and process designers, executives and managers, and government officials who want to learn about this essential component of environmental sustainability.

Sustainable Food Systems from Agriculture to Industry

Sustainable Food Systems from Agriculture to Industry
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 442
Release: 2018-01-02
ISBN 10: 0128119616
ISBN 13: 9780128119617
Language: EN, FR, DE, ES & NL

Sustainable Food Systems from Agriculture to Industry Book Review:

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products

Towards Sustainable Global Food Systems

Towards Sustainable Global Food Systems
Author: Ruerd Ruben,Jan Verhagen
Publsiher: MDPI
Total Pages: 356
Release: 2019-04-30
ISBN 10: 3038978140
ISBN 13: 9783038978145
Language: EN, FR, DE, ES & NL

Towards Sustainable Global Food Systems Book Review:

One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food production. While there is a long record of the analysis of separate interventions, this special issue generates integrated insights, provides cross-cutting perspectives, and outlines practical and policy solutions that address these global challenges.The collection of papers promotes the view that sustainable food systems require thorough insights into the structure and dynamics of agri-food production systems, the drivers for integrating food value chains and markets, and key incentives for supporting healthier consumer choices. On the production side, potential linkages between agricultural commercialization and intensification and their effects for food security and nutritional outcomes are analyzed. Value Chains are assessed for their contribution to improving exchange networks and markets for food products that simultaneously support efficiency, circularity, and responsiveness. Individual motives and market structures for food consumption need to be understood in order to be able to outline suitable incentives to enhance healthy dietary choice.The contributed papers focus on interfaces between food system activities and processes of adaptive change that are critical for overcoming key constraints and trade-offs between sustainable food and healthy diets.

Optimization and Management in Manufacturing Engineering

Optimization and Management in Manufacturing Engineering
Author: Xinbao Liu,Jun Pei,Lin Liu,Hao Cheng,Mi Zhou,Panos M. Pardalos
Publsiher: Springer
Total Pages: 264
Release: 2017-10-02
ISBN 10: 3319645684
ISBN 13: 9783319645681
Language: EN, FR, DE, ES & NL

Optimization and Management in Manufacturing Engineering Book Review:

Problems facing manufacturing clusters that intersect information technology, process management, and optimization within the Internet of Things (IoT) are examined in this book. Recent advances in information technology have transformed the use of resources and data exchange, often leading to management and optimization problems attributatble to technology limitations and strong market competition. This book discusses several problems and concepts which makes significant connections in the areas of information sharing, organization management, resource operations, and performance assessment. Geared toward practitioners and researchers, this treatment deepens the understanding between resource collaborative management and advanced information technology. Those in manufacturing will utilize the numerous mathematical models and methods offered to solve practical problems related to cutting stock, supply chain scheduling, and inventory management. Academics and students with a basic knowledge of manufacturing, combinatorics, and linear programming will find that this discussion widens the research area of resource collaborative management and unites the fields of information technology, manufacturing management, and optimization.

An Integrated Approach to Environmental Management

An Integrated Approach to Environmental Management
Author: Dibyendu Sarkar,Rupali Datta,Avinandan Mukherjee,Robyn Hannigan
Publsiher: John Wiley & Sons
Total Pages: 624
Release: 2015-09-30
ISBN 10: 1118744284
ISBN 13: 9781118744284
Language: EN, FR, DE, ES & NL

An Integrated Approach to Environmental Management Book Review:

Covers the most recent topics in the field of environmental management and provides a broad focus on the theoretical and methodological underpinnings of environmental management Provides an up-to-date survey of the field from the perspective of different disciplines Covers the topic of environmental management from multiple perspectives, namely, natural sciences, engineering, business, social sciences, and methods and tools perspectives Combines both academic rigor and practical approach through literature reviews and theories and examples and case studies from diverse geographic areas and policy domains Explores local and global issues of environmental management and analyzes the role of various contributors in the environmental management process Chapter contents are appropriately demonstrated with numerous pictures, charts, graphs, and tables, and accompanied by a detailed reference list for further readings

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

Sustainable Solid Waste Collection and Management

Sustainable Solid Waste Collection and Management
Author: Ana Pires,Graça Martinho,Susana Rodrigues,Maria Isabel Gomes
Publsiher: Springer
Total Pages: 368
Release: 2018-09-20
ISBN 10: 3319932004
ISBN 13: 9783319932002
Language: EN, FR, DE, ES & NL

Sustainable Solid Waste Collection and Management Book Review:

This volume focuses on the collection of waste and waste streams as an integral aspect of sustainable waste management. The authors take economic models and behavioral studies into account to go beyond just descriptions of waste collections technologies and collection route design. Models and tools for sustainable waste collection are described in detail, and the authors provide a comprehensive, integrated methodology to design waste collection systems that reduce environmental impacts, are economically viable, and achieve buy-in and participation from target populations. Part I of the book provides fundamentals and context on waste hierarchy, including waste prevention, reduction and reuse, waste collection itself, and steps such as preparation for recycling, recycling, treatment, and landfilling. Background in environmental, social, and economic concerns surrounding waste collection is also provided here. Part II addresses tools for design, operation, and maintenance of waste collection systems. Part III focuses on how the tools presented in Part II can be used to support sustainability assessments and decisions that consider the entire life cycle of waste and the role of waste collection programs in waste prevention, reduction, reuse, recycling, treatment, and disposal. Part IV addresses the challenges of developing sustainable waste management systems and addresses the role of waste collection in sustainable waste management in the future.

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

Combating Climate Change

Combating Climate Change
Author: Manjit S. Kang,Surinder S. Banga
Publsiher: CRC Press
Total Pages: 384
Release: 2013-03-26
ISBN 10: 146656671X
ISBN 13: 9781466566712
Language: EN, FR, DE, ES & NL

Combating Climate Change Book Review:

The effects of climate change can already be felt around the world, and they will likely impact all facets of human civilization-from health, livelihood security, agricultural production, and shelter to international trade. Since anthropogenic factors are mainly to blame for the current trends in global warming, human intervention will be necessary

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry
Author: Darwin G Caldwell
Publsiher: Elsevier
Total Pages: 528
Release: 2012-12-03
ISBN 10: 0857095765
ISBN 13: 9780857095763
Language: EN, FR, DE, ES & NL

Robotics and Automation in the Food Industry Book Review:

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry. With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control Part two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

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

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
Author: Craig Leadley
Publsiher: Woodhead Publishing
Total Pages: 308
Release: 2015-11-18
ISBN 10: 1782424709
ISBN 13: 9781782424703
Language: EN, FR, DE, ES & NL

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Book Review:

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries

Separation  Extraction and Concentration Processes in the Food  Beverage and Nutraceutical Industries
Author: Syed S. H. Rizvi
Publsiher: Elsevier
Total Pages: 694
Release: 2010-10-28
ISBN 10: 0857090755
ISBN 13: 9780857090751
Language: EN, FR, DE, ES & NL

Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries Book Review:

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. Part 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. With 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. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Hygiene in Food Processing

Hygiene in Food Processing
Author: H. L. M. Lelieveld,John Holah,David Napper
Publsiher: Elsevier
Total Pages: 640
Release: 2014-02-14
ISBN 10: 0857098632
ISBN 13: 9780857098634
Language: EN, FR, DE, ES & NL

Hygiene in Food Processing Book Review:

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. Provides a revised overview of the practices for safe processing Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants This essential second edition is useful for professionals responsible for hygiene in the food industry