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

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

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

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

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

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

Handbook of Food Science, Technology, and Engineering

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

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

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: 1208
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]

Introduction to Food Engineering

Introduction to Food Engineering
Author: R Paul Singh,R. Paul Singh,Dennis R. Heldman
Publsiher: Academic Press
Total Pages: 864
Release: 2008-10-15
ISBN 10: 9780080919621
ISBN 13: 0080919626
Language: EN, FR, DE, ES & NL

Introduction to Food Engineering Book Review:

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding. Supplemental processes including filtration, sedimentation, centrifugation, and mixing Extrusion processes for foods Packaging concepts and shelf life of foods Expanded information on Emerging technologies, such as high pressure and pulsed electric field; Transport of granular foods and powders; Process controls and measurements; Design of plate heat exchangers; Impact of fouling in heat transfer processes; Use of dimensional analysis in understanding physical phenomena

Engineering Aspects of Thermal Food Processing

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

Engineering Aspects of Thermal Food Processing Book Review:

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

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: 9780387722504
ISBN 13: 0387722505
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.

Introduction to Thermal Processing of Foods

Introduction to Thermal Processing of Foods
Author: Samuel A. Goldblith,Maynard Alexander Joslyn,John T. Nickerson
Publsiher: Anonim
Total Pages: 1128
Release: 1961
ISBN 10:
ISBN 13: UOM:39015074101059
Language: EN, FR, DE, ES & NL

Introduction to Thermal Processing of Foods Book Review:

"The present volume presents some of the important original papers realting to the microbiology and thermal processing of foods." - from Preface.

Introduction to the US Food System

Introduction to the US Food System
Author: Roni Neff
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2014-10-08
ISBN 10: 1118913051
ISBN 13: 9781118913055
Language: EN, FR, DE, ES & NL

Introduction to the US Food System Book Review:

A public health approach to the US food system Introduction to the US Food System: Public Health,Environment, and Equity is a comprehensive and engagingtextbook that offers students an overview of today's US foodsystem, with particular focus on the food system'sinterrelationships with public health, the environment, equity, andsociety. Using a classroom-friendly approach, the text covers thecore content of the food system and provides evidence-basedperspectives reflecting the tremendous breadth of issues and ideasimportant to understanding today's US food system. The book is richwith illustrative examples, case studies, activities, anddiscussion questions. The textbook is a project of the Johns Hopkins Center for aLivable Future (CLF), and builds upon the Center's educationalmission to examine the complex interrelationships between diet,food production, environment, and human health to advance anecological perspective in reducing threats to the health of thepublic, and to promote policies that protect health, the globalenvironment, and the ability to sustain life for futuregenerations. Issues covered in Introduction to the US Food Systeminclude food insecurity, social justice, community and workerhealth concerns, food marketing, nutrition, resource depletion, andecological degradation. Presents concepts on the foundations of the US food system,crop production, food system economics, processing and packaging,consumption and overconsumption, and the environmental impacts offood Examines the political factors that influence food and how itis produced Ideal for students and professionals in many fields, includingpublic health, nutritional science, nursing, medicine, environment,policy, business, and social science, among others Introduction to the US Food System presents a broad viewof today's US food system in all its complexity and providesopportunities for students to examine the food system's stickiestproblems and think critically about solutions.

Physical Principles of Food Preservation

Physical Principles of Food Preservation
Author: Marcus Karel,Daryl Lund
Publsiher: CRC Press
Total Pages: 640
Release: 2003-06-20
ISBN 10: 9780203911792
ISBN 13: 0203911792
Language: EN, FR, DE, ES & NL

Physical Principles of Food Preservation Book Review:

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

The Code of Federal Regulations of the United States of America

The Code of Federal Regulations of the United States of America
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2004
ISBN 10:
ISBN 13: STANFORD:36105063678770
Language: EN, FR, DE, ES & NL

The Code of Federal Regulations of the United States of America Book Review:

The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.

Code of Federal Regulations

Code of Federal Regulations
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release:
ISBN 10:
ISBN 13: UOM:39015073078431
Language: EN, FR, DE, ES & NL

Code of Federal Regulations Book Review:

Food Processing Handbook

Food Processing Handbook
Author: James G. Brennan
Publsiher: John Wiley & Sons
Total Pages: 607
Release: 2006-05-12
ISBN 10: 352760720X
ISBN 13: 9783527607204
Language: EN, FR, DE, ES & NL

Food Processing Handbook Book Review:

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Radio-Frequency Heating in Food Processing

Radio-Frequency Heating in Food Processing
Author: George B. Awuah,Hosahalli S. Ramaswamy,Juming Tang
Publsiher: CRC Press
Total Pages: 422
Release: 2014-12-04
ISBN 10: 1439837058
ISBN 13: 9781439837054
Language: EN, FR, DE, ES & NL

Radio-Frequency Heating in Food Processing Book Review:

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have

Analysis of Transient Conduction Heat Transfer in the Thermal Processing of Foods Using the Finite Element Method

Analysis of Transient Conduction Heat Transfer in the Thermal Processing of Foods Using the Finite Element Method
Author: David Naveh
Publsiher: Anonim
Total Pages: 464
Release: 1982
ISBN 10:
ISBN 13: MINN:31951000051974D
Language: EN, FR, DE, ES & NL

Analysis of Transient Conduction Heat Transfer in the Thermal Processing of Foods Using the Finite Element Method Book Review:

Thermal Food Processing

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

Thermal Food Processing Book Review:

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

Food Processing Technology

Food Processing Technology
Author: P.J. Fellows
Publsiher: CRC Press
Total Pages: 608
Release: 2000-07-11
ISBN 10: 9780849308871
ISBN 13: 0849308879
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Review:

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

Encyclopedia of Food Science

Encyclopedia of Food Science
Author: Martin S. Peterson,Arnold Harvey Johnson
Publsiher: A V I Publishing Company
Total Pages: 1005
Release: 1978
ISBN 10:
ISBN 13: UOM:39015011147090
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Science Book Review:

Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.

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.