Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 372
Book Description
Proceedings of the International Symposium on Progress in Food Preservation Processes: Oral presentations
Author: Agrindex
Author: Index of Conference Proceedings
Author: British Library. Document Supply CentrePublisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 870
Book Description
Thermal Food Processing
Author: Da-Wen SunPublisher: CRC Press
ISBN: 1439876797
Category : Science
Languages : en
Pages : 677
Book Description
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 Industrial Drying, Fourth Edition
Author: Arun S. MujumdarPublisher: CRC Press
ISBN: 1466596651
Category : Technology & Engineering
Languages : en
Pages : 1350
Book Description
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.
Processing Foods
Author: Fernanda A. R. OliveiraPublisher: CRC Press
ISBN: 9781420049008
Category : Technology & Engineering
Languages : en
Pages : 442
Book Description
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul
Progress in Food Preservation
Author: Rajeev BhatPublisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661
Book Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Tamime and Robinson's Yoghurt
Author: A. Y. TamimePublisher: Elsevier
ISBN: 1845692616
Category : Technology & Engineering
Languages : en
Pages : 808
Book Description
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Symposium Series
Author: Institution of Chemical Engineers (Great Britain)Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 556
Book Description
Handbook of Frozen Food Processing and Packaging
Author: Da-Wen SunPublisher: CRC Press
ISBN: 1420027409
Category : Technology & Engineering
Languages : en
Pages : 758
Book Description
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor