Improving the thermal Processing of Foods

Improving the thermal Processing of Foods
Author: P Richardson
Publsiher: Elsevier
Total Pages: 520
Release: 2004-07-16
ISBN 10: 1855739070
ISBN 13: 9781855739079
Language: EN, FR, DE, ES & NL

Improving the thermal Processing of Foods Book Review:

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food

Food Process Engineering and Technology

Food Process Engineering and Technology
Author: Zeki Berk
Publsiher: Academic Press
Total Pages: 624
Release: 2008-09-25
ISBN 10: 9780080920238
ISBN 13: 0080920233
Language: EN, FR, DE, ES & NL

Food Process Engineering and Technology Book Review:

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety *Links theory and practice *Considers topics in light of factors such as cost and environmental issues

Thermal Processing of Food

Thermal Processing of Food
Author: Senate Commission on Food Safety SKLM
Publsiher: John Wiley & Sons
Total Pages: 294
Release: 2007-09-24
ISBN 10: 3527611509
ISBN 13: 9783527611508
Language: EN, FR, DE, ES & NL

Thermal Processing of Food Book Review:

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Food Chemistry

Food Chemistry
Author: Mousumi Sen
Publsiher: John Wiley & Sons
Total Pages: 496
Release: 2022-02-02
ISBN 10: 1119791618
ISBN 13: 9781119791614
Language: EN, FR, DE, ES & NL

Food Chemistry Book Review:

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Thermal Food Processing

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

Thermal Food Processing Book Review:

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

Handbook of Food Science Technology and Engineering 4 Volume Set

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

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

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

Encyclopedia of Agricultural Food and Biological Engineering Print

Encyclopedia of Agricultural  Food  and Biological Engineering  Print
Author: Dennis R. Heldman
Publsiher: CRC Press
Total Pages: 1220
Release: 2003-08-29
ISBN 10: 9780824709389
ISBN 13: 0824709381
Language: EN, FR, DE, ES & NL

Encyclopedia of Agricultural Food and Biological Engineering Print Book Review:

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
Author: George Saravacos,Athanasios E. Kostaropoulos
Publsiher: Springer
Total Pages: 775
Release: 2015-12-29
ISBN 10: 3319250205
ISBN 13: 9783319250205
Language: EN, FR, DE, ES & NL

Handbook of Food Processing Equipment Book Review:

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
Author: C. Anandharamakrishnan,S. Padma Ishwarya
Publsiher: CRC Press
Total Pages: 778
Release: 2019-03-15
ISBN 10: 0429772394
ISBN 13: 9780429772399
Language: EN, FR, DE, ES & NL

Essentials and Applications of Food Engineering Book Review:

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
Author: S. Daniel Holdsworth,Ricardo Simpson
Publsiher: Springer Science & Business Media
Total Pages: 407
Release: 2007-12-27
ISBN 10: 0387722505
ISBN 13: 9780387722504
Language: EN, FR, DE, ES & NL

Thermal Processing of Packaged Foods Book Review:

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
Author: Leo M. L. Nollet,Fidel Toldrá,Gopinadhan Paliyath,Soottawat Benjakul,Y. H. Hui
Publsiher: John Wiley & Sons
Total Pages: 912
Release: 2012-07-10
ISBN 10: 081380874X
ISBN 13: 9780813808741
Language: EN, FR, DE, ES & NL

Food Biochemistry and Food Processing Book Review:

Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.

Thermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water
Author: Seid Mahdi Jafari
Publsiher: Woodhead Publishing
Total Pages: 480
Release: 2022-11-15
ISBN 10: 9780128186169
ISBN 13: 012818616X
Language: EN, FR, DE, ES & NL

Thermal Processing of Food Products by Steam and Hot Water Book Review:

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing of different food products applying steam and hot water. Divided in four sections, An overview of thermal food processing, Heat exchangers in the food processing industry, Different thermal processing operations in the food industry, and Application of heat exchangers in the food industry, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of thermal unit operations in food industries Evaluates different alternatives for thermal processing operations Covers application of heat exchangers in the food industry

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology
Author: Carl A. Batt
Publsiher: Academic Press
Total Pages: 3248
Release: 2014-04-02
ISBN 10: 0123847338
ISBN 13: 9780123847331
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Microbiology Book Review:

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
Author: S. Donald Holdsworth,Ricardo Simpson
Publsiher: Springer
Total Pages: 516
Release: 2015-11-30
ISBN 10: 3319249045
ISBN 13: 9783319249049
Language: EN, FR, DE, ES & NL

Thermal Processing of Packaged Foods Book Review:

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
Author: Anonim
Publsiher: Academic Press
Total Pages: 4006
Release: 2015-08-26
ISBN 10: 0123849535
ISBN 13: 9780123849533
Language: EN, FR, DE, ES & NL

Encyclopedia of Food and Health Book Review:

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
Author: Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 1248
Release: 2007-04-27
ISBN 10: 047012525X
ISBN 13: 9780470125250
Language: EN, FR, DE, ES & NL

Handbook of Food Products Manufacturing Book Review:

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

Energy Efficiency and Management in Food Processing Facilities

Energy Efficiency and Management in Food Processing Facilities
Author: Lijun Wang
Publsiher: CRC Press
Total Pages: 452
Release: 2008-12-04
ISBN 10: 9781420063394
ISBN 13: 1420063391
Language: EN, FR, DE, ES & NL

Energy Efficiency and Management in Food Processing Facilities Book Review:

Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy. Organized around five central themes, the book explores: Fundamentals of energy conservation, analysis, and management Energy conservation technologies as applied to the food processing industry Energy efficiency and conservations in current food processing systems Emerging systems Energy conversion technologies for utilization of food processing wastes Conservation Techniques that Improve the Bottom Line The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.

Food Formulation

Food Formulation
Author: Shivani Pathania,Brijesh K. Tiwari
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2021-03-15
ISBN 10: 1119614740
ISBN 13: 9781119614746
Language: EN, FR, DE, ES & NL

Food Formulation Book Review:

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Handbook of Farm Dairy and Food Machinery Engineering

Handbook of Farm  Dairy and Food Machinery Engineering
Author: Myer Kutz
Publsiher: Academic Press
Total Pages: 806
Release: 2019-06-15
ISBN 10: 0128148047
ISBN 13: 9780128148044
Language: EN, FR, DE, ES & NL

Handbook of Farm Dairy and Food Machinery Engineering Book Review:

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Engineering Principles for Food Process and Product Realization

Engineering Principles for Food Process and Product Realization
Author: Keshavan Niranjan
Publsiher: Springer Nature
Total Pages: 252
Release: 2022-09-26
ISBN 10: 3031075706
ISBN 13: 9783031075704
Language: EN, FR, DE, ES & NL

Engineering Principles for Food Process and Product Realization Book Review:

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management. The contents are based on a new definition of Food Engineering which is fit-for-purpose for this day and age: Food Engineering is the work of designing, formulating and manipulating food products which have desired sensory, satiety, health and well-being responses; and developing - across various operational scales - designs for the lowest environmental impact processing, packaging and storage systems capable of realizing the products. Based on this definition, Engineering Principles for Food Process and Product Realization re-defines the core competencies of food engineering, covers the engineering principles needed for food process and product design, and examines the engineering principles relevant to the interactions between food on the one hand, and human health, security and environment on the other – which are the key drivers for the growth of food business. With security, human health and environmental legacy driving business, the engineering paradigm must shift from being farm and preservation focused to becoming consumer focused - which this book aims to achieve. All of these topics are covered at a level that is easy to read and absorb, but with challenging questions and problems which require knowledge integration across topics. This book is uniquely placed to serve as an effective launching pad for undertaking further studies on advanced topics and concepts relating to the design of food processes and products.