Emerging Technologies For Food Processing

Emerging Technologies For Food Processing Book PDF
✏Book Title : Emerging Technologies for Food Processing
✏Author : Da-Wen Sun
✏Publisher : Elsevier
✏Release Date : 2014-08-14
✏Pages : 666
✏ISBN : 9780124104815
✏Available Language : English, Spanish, And French

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✏Emerging Technologies for Food Processing Book Summary : The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Emerging Technologies In Meat Processing Book PDF
✏Book Title : Emerging Technologies in Meat Processing
✏Author : Enda J. Cummins
✏Publisher : John Wiley & Sons
✏Release Date : 2016-12-19
✏Pages : 448
✏ISBN : 9781118350683
✏Available Language : English, Spanish, And French

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✏Emerging Technologies in Meat Processing Book Summary : Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

Nonthermal Processing Technologies For Food Book PDF
✏Book Title : Nonthermal Processing Technologies for Food
✏Author : Howard Q. Zhang
✏Publisher : John Wiley & Sons
✏Release Date : 2011-02-04
✏Pages : 672
✏ISBN : 0470958480
✏Available Language : English, Spanish, And French

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

📒Novel Food Processing Technologies ✍ Gustavo V. Barbosa-Canovas

Novel Food Processing Technologies Book PDF
✏Book Title : Novel Food Processing Technologies
✏Author : Gustavo V. Barbosa-Canovas
✏Publisher : CRC Press
✏Release Date : 2004-11-30
✏Pages : 720
✏ISBN : 9780203997277
✏Available Language : English, Spanish, And French

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

Green Technologies In Food Production And Processing Book PDF
✏Book Title : Green Technologies in Food Production and Processing
✏Author : Joyce Boye
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-01-11
✏Pages : 686
✏ISBN : 9781461415879
✏Available Language : English, Spanish, And French

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✏Green Technologies in Food Production and Processing Book Summary : 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.

Emerging Technologies In Food Science Book PDF
✏Book Title : Emerging Technologies in Food Science
✏Author : Monika Thakur
✏Publisher : Springer Nature
✏Release Date :
✏Pages :
✏ISBN : 9789811525568
✏Available Language : English, Spanish, And French

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✏Emerging Technologies in Food Science Book Summary :

Ultrasound Advances In Food Processing And Preservation Book PDF
✏Book Title : Ultrasound Advances in Food Processing and Preservation
✏Author : Daniela Bermudez-Aguirre
✏Publisher : Academic Press
✏Release Date : 2017-08-11
✏Pages : 556
✏ISBN : 9780128046142
✏Available Language : English, Spanish, And French

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✏Ultrasound Advances in Food Processing and Preservation Book Summary : Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s. The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act. Provides a clear and comprehensive panorama of ultrasound technology Contains updated research behind this technology Brings the current tested product and future uses Explores potential future use within the food industry

Innovation And Future Trends In Food Manufacturing And Supply Chain Technologies Book PDF
✏Book Title : Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
✏Author : Craig Leadley
✏Publisher : Woodhead Publishing
✏Release Date : 2015-11-18
✏Pages : 308
✏ISBN : 9781782424703
✏Available Language : English, Spanish, And French

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

Innovative Food Science And Emerging Technologies Book PDF
✏Book Title : Innovative Food Science and Emerging Technologies
✏Author : Sabu Thomas
✏Publisher : CRC Press
✏Release Date : 2018-09-03
✏Pages : 620
✏ISBN : 9781351360265
✏Available Language : English, Spanish, And French

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✏Innovative Food Science and Emerging Technologies Book Summary : This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Innovative Food Processing Technologies Book PDF
✏Book Title : Innovative Food Processing Technologies
✏Author : Kai Knoerzer, PhD
✏Publisher : John Wiley & Sons
✏Release Date : 2011-01-31
✏Pages : 300
✏ISBN : 0470959428
✏Available Language : English, Spanish, And French

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✏Innovative Food Processing Technologies Book Summary : Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Ultrasound Technologies For Food And Bioprocessing Book PDF
✏Book Title : Ultrasound Technologies for Food and Bioprocessing
✏Author : Hao Feng
✏Publisher : Springer Science & Business Media
✏Release Date : 2010-11-17
✏Pages : 668
✏ISBN : 1441974725
✏Available Language : English, Spanish, And French

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✏Ultrasound Technologies for Food and Bioprocessing Book Summary : Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.

Emerging Technologies For Food Quality And Food Safety Evaluation Book PDF
✏Book Title : Emerging Technologies for Food Quality and Food Safety Evaluation
✏Author : Yong-Jin Cho
✏Publisher : CRC Press
✏Release Date : 2011-03-09
✏Pages : 378
✏ISBN : 9781439815250
✏Available Language : English, Spanish, And French

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✏Emerging Technologies for Food Quality and Food Safety Evaluation Book Summary : Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,

Innovative Technologies For Food Preservation Book PDF
✏Book Title : Innovative Technologies for Food Preservation
✏Author : Francisco J. Barba
✏Publisher : Academic Press
✏Release Date : 2017-09-21
✏Pages : 326
✏ISBN : 9780128110324
✏Available Language : English, Spanish, And French

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✏Innovative Technologies for Food Preservation Book Summary : Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Conventional And Advanced Food Processing Technologies Book PDF
✏Book Title : Conventional and Advanced Food Processing Technologies
✏Author : Suvendu Bhattacharya
✏Publisher : John Wiley & Sons
✏Release Date : 2014-11-17
✏Pages : 744
✏ISBN : 9781118406328
✏Available Language : English, Spanish, And French

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✏Conventional and Advanced Food Processing Technologies Book Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Advances In Fruit Processing Technologies Book PDF
✏Book Title : Advances in Fruit Processing Technologies
✏Author : Sueli Rodrigues
✏Publisher : CRC Press
✏Release Date : 2012-05-18
✏Pages : 472
✏ISBN : 9781439851524
✏Available Language : English, Spanish, And French

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✏Advances in Fruit Processing Technologies Book Summary : One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

Food Processing By Products And Their Utilization Book PDF
✏Book Title : Food Processing By Products and their Utilization
✏Author : Anil Kumar Anal
✏Publisher : John Wiley & Sons
✏Release Date : 2017-10-09
✏Pages : 592
✏ISBN : 9781118432938
✏Available Language : English, Spanish, And French

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✏Food Processing By Products and their Utilization Book Summary : Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Green Food Processing Techniques Book PDF
✏Book Title : Green Food Processing Techniques
✏Author : Farid Chemat
✏Publisher : Academic Press
✏Release Date : 2019-07-26
✏Pages : 586
✏ISBN : 9780128154434
✏Available Language : English, Spanish, And French

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✏Green Food Processing Techniques Book Summary : Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Introduction To Food Engineering Book PDF
✏Book Title : Introduction to Food Engineering
✏Author : R Paul Singh
✏Publisher : Academic Press
✏Release Date : 2008-10-15
✏Pages : 864
✏ISBN : 0080919626
✏Available Language : English, Spanish, And French

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✏Introduction to Food Engineering Book Summary : 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

Emerging Thermal And Nonthermal Technologies In Food Processing Book PDF
✏Book Title : Emerging Thermal and Nonthermal Technologies in Food Processing
✏Author : Prem Prakash Srivastav
✏Publisher : Apple Academic Press
✏Release Date : 2020
✏Pages : 290
✏ISBN : 0429297335
✏Available Language : English, Spanish, And French

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✏Emerging Thermal and Nonthermal Technologies in Food Processing Book Summary : "This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes. With contributions from a broad range of leading researchers, this comprehensive volume will be a valuable reference and useful guide for students, educators, researchers, food processors, and industry personnel looking for up-to-date insights in the field. The authors believe that worldwide adoption of these novel technologies will benefit consumers in terms of enhanced food safety, labeling, nutritional security, and value-added products at reasonable costs"--

📒Food Processing Handbook ✍ James G. Brennan

Food Processing Handbook Book PDF
✏Book Title : Food Processing Handbook
✏Author : James G. Brennan
✏Publisher : John Wiley & Sons
✏Release Date : 2012-05-07
✏Pages : 826
✏ISBN : 9783527634378
✏Available Language : English, Spanish, And French

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✏Food Processing Handbook Book Summary : The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Pulsed Electric Fields Technology For The Food Industry Book PDF
✏Book Title : Pulsed Electric Fields Technology for the Food Industry
✏Author : Javier Raso-Pueyo
✏Publisher : Springer Science & Business Media
✏Release Date : 2010-04-30
✏Pages : 246
✏ISBN : 038731122X
✏Available Language : English, Spanish, And French

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✏Pulsed Electric Fields Technology for the Food Industry Book Summary : Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

📒Pulse Foods ✍ Brijesh K. Tiwari

Pulse Foods Book PDF
✏Book Title : Pulse Foods
✏Author : Brijesh K. Tiwari
✏Publisher : Academic Press
✏Release Date : 2011-05-11
✏Pages : 483
✏ISBN : 0123820197
✏Available Language : English, Spanish, And French

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✏Pulse Foods Book Summary : Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Ultraviolet Light In Food Technology Book PDF
✏Book Title : Ultraviolet Light in Food Technology
✏Author : Larry J. Forney
✏Publisher : CRC Press
✏Release Date : 2009-03-06
✏Pages : 296
✏ISBN : 1420059513
✏Available Language : English, Spanish, And French

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✏Ultraviolet Light in Food Technology Book Summary : The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications. After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials. For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.

Innovative Processing Technologies For Foods With Bioactive Compounds Book PDF
✏Book Title : Innovative Processing Technologies for Foods with Bioactive Compounds
✏Author : Jorge J. Moreno
✏Publisher : CRC Press
✏Release Date : 2016-08-05
✏Pages : 303
✏ISBN : 9781315354095
✏Available Language : English, Spanish, And French

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✏Innovative Processing Technologies for Foods with Bioactive Compounds Book Summary : Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

Introduction To Food Process Engineering Book PDF
✏Book Title : Introduction to Food Process Engineering
✏Author : Albert Ibarz
✏Publisher : CRC Press
✏Release Date : 2014-04-10
✏Pages : 722
✏ISBN : 9781482219661
✏Available Language : English, Spanish, And French

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✏Introduction to Food Process Engineering Book Summary : Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions

📒Food Process Engineering ✍ Murlidhar Meghwal

Food Process Engineering Book PDF
✏Book Title : Food Process Engineering
✏Author : Murlidhar Meghwal
✏Publisher : CRC Press
✏Release Date : 2016-12-08
✏Pages : 436
✏ISBN : 9781315341934
✏Available Language : English, Spanish, And French

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✏Food Process Engineering Book Summary : Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food processing technology. Divided into five parts, the book presents new research on new trends and technologies in food processing, ultrasonic treatment of foods, foods for specific needs, food preservation, and food hazards and their controls.

📒Food Processing And Preservation ✍ Neelam Khetarpaul

Food Processing And Preservation Book PDF
✏Book Title : Food Processing and Preservation
✏Author : Neelam Khetarpaul
✏Publisher : Daya Books
✏Release Date : 2005
✏Pages : 555
✏ISBN : 8170354188
✏Available Language : English, Spanish, And French

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✏Food Processing and Preservation Book Summary : Today Food Preservation Process Has Improved Constantly. The Present Book Deals With The Advanced Methods Of Food Preservation And Provides The Overall Knowledge About The Preservation Of Foods And Food Grains. The Present Edition Deals With The Relationships Between Engineering Nutritional, Microbiological, Biochemical And Economic Aspects Of Food Preservation. This Book Provides Up-Do-Date Review Of The Current State Of Food Preservation. The Book Is Very Useful For B Sc And M Sc Students, Teachers And For Research Scholars. Contents Part I: Status Of Food Processing Industry; Chapter 1: Status Of Food Processing Industry In India; Chapter 2: Importance And Scope Of Food Preservation; Chapter 3: National Food Processing Policy Of India; Part Ii: Food Spoilage, Prevention And Food Safety; Chapter 4: Food Spoilage And Its Causes; Prevention Of Microorganisms, Food Additives, Haccp: Approach To Food Safety; Part Iii: Postharvest Processing And Utilization Of Fruits And Vegetables; Chapter 8: Physiological Study Of Perishable Foods; Chapter 9: Preservation Of Fruits And Vegetables; Chapter 10: Ca Storage For Apples And Pears; Chapter 11: Postharvest Disease Development And Atmospheric Modifications; Chapter 12: Preservation Of Tree Nuts And Dried Fruits; Part Iv: Emerging Trends In Food Processing Technologies; Chapter 13: Drying Of Foods; Chapter 14: Water Activity(Aw) And Imf Concept: Role In Food Preservation; Chapter 15: Hurdle Technology: A Food Preservation Concept; Chapter 16: Freeze Drying Of Foods; Chapter 17: Freezing Of Foods; Chapter 18: Food Irradiation; Chapter 19: Microwave Applications To Food; Chapter 20: Use Of Extrusion Technology In Food Industries; Part V: Storage Of Grains; Chapter 21: Storage And Disinfestation Of Grain; Chapter 22: The Safe Storage Of Grain; Chapter 23: Grain Storage In Developing Countries.

Handbook Of Frozen Food Processing And Packaging Book PDF
✏Book Title : Handbook of Frozen Food Processing and Packaging
✏Author : Da-Wen Sun
✏Publisher : CRC Press
✏Release Date : 2016-04-19
✏Pages : 936
✏ISBN : 9781439836057
✏Available Language : English, Spanish, And French

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✏Handbook of Frozen Food Processing and Packaging Book Summary : Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Novel Technologies In Food Science Book PDF
✏Book Title : Novel Technologies in Food Science
✏Author : Anna McElhatton
✏Publisher : Springer Science & Business Media
✏Release Date : 2011-11-17
✏Pages : 424
✏ISBN : 1441978801
✏Available Language : English, Spanish, And French

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✏Novel Technologies in Food Science Book Summary : The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Nutraceutical And Functional Food Processing Technology Book PDF
✏Book Title : Nutraceutical and Functional Food Processing Technology
✏Author : Joyce I. Boye
✏Publisher : John Wiley & Sons
✏Release Date : 2015-02-04
✏Pages : 400
✏ISBN : 9781118504987
✏Available Language : English, Spanish, And French

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✏Nutraceutical and Functional Food Processing Technology Book Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.