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Thermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water
  • Author : Seid Mahdi Jafari
  • Publisher :Unknown
  • Release Date :2021-12-14
  • Total pages :480
  • ISBN : 012818616X
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Summary : Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing of different food products applying steam and hot water. Divided in four sections, An overview of thermal food processing, Heat exchangers in the food processing industry, Different thermal processing operations in the food industry, and Application of heat exchangers in the food industry, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of thermal unit operations in food industries Brings different alternatives for the thermal processing operations Covers application of heat exchangers in the food industry

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
  • Author : S. Daniel Holdsworth,Ricardo Simpson
  • Publisher :Unknown
  • Release Date :2007-12-27
  • Total pages :407
  • ISBN : 0387722505
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Summary : 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.

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
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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

Food Process Engineering and Technology

Food Process Engineering and Technology
  • Author : Zeki Berk
  • Publisher :Unknown
  • Release Date :2008-09-25
  • Total pages :624
  • ISBN : 0080920233
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Summary : The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety *Links theory and practice *Considers topics in light of factors such as cost and environmental issues

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher :Unknown
  • Release Date :2005-12-12
  • Total pages :664
  • ISBN : 1420027379
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Summary : The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining

Encyclopedia of Agricultural, Food, and Biological Engineering (Print)

Encyclopedia of Agricultural, Food, and Biological Engineering (Print)
  • Author : Dennis R. Heldman
  • Publisher :Unknown
  • Release Date :2003-08-29
  • Total pages :1208
  • ISBN : 0824709381
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Summary : PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]

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
  • Publisher :Unknown
  • Release Date :2005-12-19
  • Total pages :3632
  • ISBN : 9781466507876
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Summary : 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

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
  • Author : C. Anandharamakrishnan,S. Padma Ishwarya
  • Publisher :Unknown
  • Release Date :2019-03-15
  • Total pages :778
  • ISBN : 9780429772399
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Summary : Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2015-08-26
  • Total pages :4006
  • ISBN : 9780123849533
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Summary : The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
  • Author : S. Donald Holdsworth,Ricardo Simpson
  • Publisher :Unknown
  • Release Date :2015-11-30
  • Total pages :516
  • ISBN : 9783319249049
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Summary : 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.

Handbook of Food Science, Technology, and Engineering

Handbook of Food Science, Technology, and Engineering
  • Author : Yiu H. Hui
  • Publisher :Unknown
  • Release Date :2006
  • Total pages :712
  • ISBN : 1574445529
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Summary :

Energy Efficiency and Management in Food Processing Facilities

Energy Efficiency and Management in Food Processing Facilities
  • Author : Lijun Wang
  • Publisher :Unknown
  • Release Date :2008-12-04
  • Total pages :452
  • ISBN : 1420063391
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Summary : Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy. Organized around five central themes, the book explores: Fundamentals of energy conservation, analysis, and management Energy conservation technologies as applied to the food processing industry Energy efficiency and conservations in current food processing systems Emerging systems Energy conversion technologies for utilization of food processing wastes Conservation Techniques that Improve the Bottom Line The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.

Food Formulation

Food Formulation
  • Author : Shivani Pathania,Brijesh K. Tiwari
  • Publisher :Unknown
  • Release Date :2021-02-26
  • Total pages :336
  • ISBN : 9781119614753
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Summary : Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Thermal Food Processing

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

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
  • Author : Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
  • Publisher :Unknown
  • Release Date :2007-04-27
  • Total pages :1248
  • ISBN : 9780470125250
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Summary : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

Federal Register

Federal Register
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1979-08
  • Total pages :229
  • ISBN : UCR:31210024961375
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Summary :

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R Paul Singh,Dennis R. Heldman
  • Publisher :Unknown
  • Release Date :2013-06-20
  • Total pages :892
  • ISBN : 9780124016750
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Summary : Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. New to this Edition: Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong
  • Publisher :Unknown
  • Release Date :2018-10-09
  • Total pages :449
  • ISBN : 9783319900988
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Summary : Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
  • Author : Da-Wen Sun
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :936
  • ISBN : 9781439836057
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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 univ

Food Processing

Food Processing
  • Author : Hosahalli S. Ramaswamy,Michele Marcotte
  • Publisher :Unknown
  • Release Date :2005-08-23
  • Total pages :440
  • ISBN : 0203485246
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Summary : Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

Physical Principles of Food Preservation

Physical Principles of Food Preservation
  • Author : Marcus Karel,Daryl Lund
  • Publisher :Unknown
  • Release Date :2003-06-20
  • Total pages :640
  • ISBN : 0203911792
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Summary : This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.