Download High Temperature Processing Of Food Products Book PDF

Download full High Temperature Processing Of Food Products books PDF, EPUB, Tuebl, Textbook, Mobi or read online High Temperature Processing Of Food Products anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products
  • Author : Hilton C. Deeth,Michael J. Lewis
  • Publisher :Unknown
  • Release Date :2017-05-08
  • Total pages :584
  • ISBN : 9781118460504
GET BOOK HERE

Summary : High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows' milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing. The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

Ultra-High-Temperature Processing of Milk and Milk Products

Ultra-High-Temperature Processing of Milk and Milk Products
  • Author : H. Burton
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :354
  • ISBN : 9781461521570
GET BOOK HERE

Summary : This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

Improving the thermal Processing of Foods

Improving the thermal Processing of Foods
  • Author : P Richardson
  • Publisher :Unknown
  • Release Date :2004-07-16
  • Total pages :520
  • ISBN : 9781855739079
GET BOOK HERE

Summary : 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

Thermal Processing of Food

Thermal Processing of Food
  • Author : Senate Commission on Food Safety SKLM
  • Publisher :Unknown
  • Release Date :2007-09-24
  • Total pages :294
  • ISBN : 9783527611508
GET BOOK HERE

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

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher :Unknown
  • Release Date :2012-05-16
  • Total pages :688
  • ISBN : 9781439876794
GET BOOK HERE

Summary : 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

Impact of Processing on Food Safety

Impact of Processing on Food Safety
  • Author : Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :270
  • ISBN : 9781461548539
GET BOOK HERE

Summary : The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Novel Thermal and Non-thermal Technologies for Fluid Foods

Novel Thermal and Non-thermal Technologies for Fluid Foods
  • Author : P. J. Cullen,Patrick J. Cullen,Brijesh K. Tiwari,Vasilis P. Valdramidis
  • Publisher :Unknown
  • Release Date :2012
  • Total pages :526
  • ISBN : 9780123814708
GET BOOK HERE

Summary : Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Conference of Collaborators from Southern Agricultural Experiment Stations

Conference of Collaborators from Southern Agricultural Experiment Stations
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1967
  • Total pages :229
  • ISBN : CORNELL:31924065164414
GET BOOK HERE

Summary :

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
  • Author : P Richardson
  • Publisher :Unknown
  • Release Date :2001-05-08
  • Total pages :294
  • ISBN : 185573558X
GET BOOK HERE

Summary : Contributors mostly from European companies but also from some universities there and in the US describe the application of traditional retort technologies and continuous heat processes to preserve or alter food, and some of the new technologies that are emerging. They also look at measurement and control from such perspectives as measuring pressure and temperature in food process control, modelling and simulating thermal processes, and analysis and control for food quality. The new technologies they consider are radio frequency, microwave, infrared, instant and high-heat infusion, ohmic, and combined high-pressure thermal treatment. Cooling and freezing are not covered. c. Book News Inc.

ARS-72

ARS-72
  • Author : United States. Agricultural Research Service
  • Publisher :Unknown
  • Release Date :1966
  • Total pages :229
  • ISBN : CORNELL:31924071009371
GET BOOK HERE

Summary :

High Pressure Processing of Food

High Pressure Processing of Food
  • Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub L.M. Lelieveld
  • Publisher :Unknown
  • Release Date :2016-01-28
  • Total pages :762
  • ISBN : 9781493932344
GET BOOK HERE

Summary : High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher :Unknown
  • Release Date :2009-07-28
  • Total pages :928
  • ISBN : 143980821X
GET BOOK HERE

Summary : Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher :Unknown
  • Release Date :2010-07-20
  • Total pages :432
  • ISBN : 9781449396039
GET BOOK HERE

Summary : Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Journal of Food Protection

Journal of Food Protection
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1995
  • Total pages :229
  • ISBN : CHI:41450457
GET BOOK HERE

Summary :

Present and Future of High Pressure Processing

Present and Future of High Pressure Processing
  • Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
  • Publisher :Unknown
  • Release Date :2020-09-02
  • Total pages :426
  • ISBN : 9780128172667
GET BOOK HERE

Summary : Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

Unit Operations in Food Processing

Unit Operations in Food Processing
  • Author : R. L. Earle
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :216
  • ISBN : 9781483293103
GET BOOK HERE

Summary : This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Encyclopaedia of Food Science, Food Technology, and Nutrition

Encyclopaedia of Food Science, Food Technology, and Nutrition
  • Author : R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :5365
  • ISBN : UCSC:32106021099871
GET BOOK HERE

Summary :

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2018-04-08
  • Total pages :522
  • ISBN : 9780128114995
GET BOOK HERE

Summary : Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Food Products

Food Products
  • Author : Saul Blumenthal
  • Publisher :Unknown
  • Release Date :1947
  • Total pages :986
  • ISBN : UOM:39015002949157
GET BOOK HERE

Summary : Basic food ingredients. Milk and milk products. Confectionary, cocoa, coffee and tea. Dessert powders and puddings. Sauces, dressings and pickles. Fish, fried foods, health food, nuts, bread, soy products, baking powder. Pie fillings and pies. Cookies, doughnuts and cakes. Flavours, syrups and beverages. Fruits and vegetables. Canned goods. Jellies and preserves. Plant sanitations and sanitary foof control. Composition of foods and prevention of caking. Preservation of foods by dehydration and freezing. Weights and measures.

Modern Technology on Food Preservation (2nd Edition)

Modern Technology on Food Preservation (2nd Edition)
  • Author : NPCS Board
  • Publisher :Unknown
  • Release Date :2012-06-02
  • Total pages :528
  • ISBN : 9788178330716
GET BOOK HERE

Summary : Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.

Advances in Thermal and Non-Thermal Food Preservation

Advances in Thermal and Non-Thermal Food Preservation
  • Author : Gaurav Tewari,Vijay Juneja
  • Publisher :Unknown
  • Release Date :2008-02-28
  • Total pages :288
  • ISBN : 9780470276600
GET BOOK HERE

Summary : Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.