Federal Register

Federal Register
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1984-04-09
ISBN 10:
ISBN 13: UIUC:30112059138922
Language: EN, FR, DE, ES & NL

Federal Register Book Review:

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

Introduction to Thermal Processing of Foods

Introduction to Thermal Processing of Foods
Author: Samuel A. Goldblith,Maynard Alexander Joslyn,John T. Nickerson
Publsiher: Unknown
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.

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: 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]

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:

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: Unknown
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:

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

Encyclopedia of food science and technology

Encyclopedia of food science and technology
Author: Yiu H. Hui
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: PSU:000019441320
Language: EN, FR, DE, ES & NL

Encyclopedia of food science and technology Book Review:

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. 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.

McGraw Hill Encyclopedia of Science Technology

McGraw Hill Encyclopedia of Science   Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1987
ISBN 10:
ISBN 13: MINN:319510006992852
Language: EN, FR, DE, ES & NL

McGraw Hill Encyclopedia of Science Technology Book Review:

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.

Sterilization of Food in Retort Pouches

Sterilization of Food in Retort Pouches
Author: A.G. Abdul Ghani Al-Baali,Mohammed M. Farid
Publsiher: Springer Science & Business Media
Total Pages: 205
Release: 2007-11-12
ISBN 10: 0387311297
ISBN 13: 9780387311296
Language: EN, FR, DE, ES & NL

Sterilization of Food in Retort Pouches Book Review:

The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.

Thermal Food Processing

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

Thermal Food Processing Book Review:

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Processing and Preservation of Tropical and Subtropical Foods

Processing and Preservation of Tropical and Subtropical Foods
Author: J. Maud Kordylas
Publsiher: Unknown
Total Pages: 414
Release: 1990
ISBN 10:
ISBN 13: CORNELL:31924058841267
Language: EN, FR, DE, ES & NL

Processing and Preservation of Tropical and Subtropical Foods Book Review:

This concise approach to processing and preservation of tropical crops covers a large number of topics from basic field harvesting to industrialized processing.

Physical Principles of Food Preservation

Physical Principles of Food Preservation
Author: Marcus Karel,Owen R. Fennema,Daryl B. Lund
Publsiher: CRC Press
Total Pages: 474
Release: 1975
ISBN 10:
ISBN 13: UCAL:B4456167
Language: EN, FR, DE, ES & NL

Physical Principles of Food Preservation Book Review:

Indian Food Industry

Indian Food Industry
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2002
ISBN 10:
ISBN 13: UOM:39015081520390
Language: EN, FR, DE, ES & NL

Indian Food Industry Book Review:

Yearbook of Science and Technology 1986

Yearbook of Science and Technology  1986
Author: McGraw-Hill,McGraw-Hill Staff
Publsiher: McGraw-Hill Companies
Total Pages: 528
Release: 1986
ISBN 10: 9780070461819
ISBN 13: 0070461813
Language: EN, FR, DE, ES & NL

Yearbook of Science and Technology 1986 Book Review:

Elements of Food Technology

Elements of Food Technology
Author: Norman W. Desrosier
Publsiher: A V I Publishing Company
Total Pages: 772
Release: 1977
ISBN 10:
ISBN 13: UOM:39015002949140
Language: EN, FR, DE, ES & NL

Elements of Food Technology Book Review:

Introduction to food technologu. Food evaluation technology. Food chemical technology. technology of food microbiology. Nutrient technology. Cereal technology. Bean, nut and seed technology. Fish and shelfish technology. Dairy product technology. Baking technology. Pasta technology. Food fat and oil technology. Sugar and candy technology. Chocolate and cocoa technology. Coffee and tea technology. Wine, beer and spirit technology. Carbonated beverages. Flavorings, condiments and relishes. Food service systems technology. Food regulation and compliance.