Innovative Food Processing Technologies

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  • Author : Anonim
  • Publisher : Elsevier
  • Pages : 2860 pages
  • ISBN : 9780128157817
  • Rating : /5 from reviews
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Download or Read online Innovative Food Processing Technologies full in PDF, ePub and kindle. this book written by Anonim and published by Elsevier which was released on 15 September 2020 with total page 2860 pages. We cannot guarantee that Innovative Food Processing Technologies book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others. Comprehensive: Offering readers a 'one-stop', comprehensive resource for access to a wealth of information to fully support their research and activities in this area and a critical insight into the future direction of the field Clearly structured: Meticulously organized, with case studies, examples and illustrations of state-of-the-art applications for each processing technology, it is the ideal resource for students, researchers and professionals to find relevant information quickly and easily and understand how new and emerging technologies may be commercialized Interdisciplinary: Chapters written by academics and practitioners from various fields and regions will ensure that the knowledge within is easily understood by and applicable to a large audience Multimedia Features: Hyperlinked references and further readings, cross-references and widgets will allow readers to easily navigate a wealth of information, as well as the inclusion of various multimedia tools Inclusion in the Reference Module in Food Science will ensure that content remains perpetually up-to-date, allowing readers to access the latest authoritative information immediately

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 15 September 2020
GET THIS BOOK Innovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOK Innovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Kai Knoerzer, PhD,Pablo Juliano, PhD,Cornelis Versteeg, PhD,Peter Roupas, PhD
  • Publisher : John Wiley & Sons
  • Release : 19 April 2011
GET THIS BOOK Innovative Food Processing Technologies

"Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated - can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: high pressure processing, high pressure thermal

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
  • Publisher : Woodhead Publishing
  • Release : 29 June 2016
GET THIS BOOK Innovative Food Processing Technologies

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and

Innovations in Food Processing

Innovations in Food Processing
  • Author : Grahame W. Gould
  • Publisher : CRC Press
  • Release : 07 June 2000
GET THIS BOOK Innovations in Food Processing

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range

Innovative Processing Technologies for Foods with Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds
  • Author : Jorge J. Moreno
  • Publisher : CRC Press
  • Release : 05 August 2016
GET THIS BOOK Innovative Processing Technologies for Foods with Bioactive Compounds

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.

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release : 18 June 2022
GET THIS BOOK Food Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient

Food Engineering Innovations Across the Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain
  • Author : Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
  • Publisher : Academic Press
  • Release : 05 December 2021
GET THIS BOOK Food Engineering Innovations Across the Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
  • Author : Craig Leadley
  • Publisher : Woodhead Publishing
  • Release : 18 November 2015
GET THIS BOOK Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

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

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher : John Wiley & Sons
  • Release : 07 August 2017
GET THIS BOOK Innovative Technologies in Beverage Processing

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
  • Author : Özlem Tokusoglu,Barry G. Swanson
  • Publisher : CRC Press
  • Release : 01 December 2014
GET THIS BOOK Improving Food Quality with Novel Food Processing Technologies

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo

Non Thermal Processing Technologies for the Grain Industry

Non Thermal Processing Technologies for the Grain Industry
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release : 19 August 2021
GET THIS BOOK Non Thermal Processing Technologies for the Grain Industry

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
  • Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
  • Publisher : CRC Press
  • Release : 25 November 2021
GET THIS BOOK Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
  • Author : Özlem Tokuşoğlu,Barry G. Swanson
  • Publisher : CRC Press
  • Release : 01 December 2014
GET THIS BOOK Improving Food Quality with Novel Food Processing Technologies

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technologies details novel processing technologies including high pressure processing (HPP) and pulsed electrical fields (PEFs) that can improve the quality of food from functionality, chemistry/microbiology, bioactive quantity, and shelf-life standpoints. The authors

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
  • Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
  • Publisher : CRC Press
  • Release : 28 February 2022
GET THIS BOOK Handbook of Research on Food Processing and Preservation Technologies

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the