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Principles Of Food Processing

Author: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 1461560934
Size: 41.65 MB
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The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

Microstructural Principles Of Food Processing And Engineering

Author: José Miguel Aguilera
Publisher: Springer Science & Business Media
ISBN: 9780834212565
Size: 18.57 MB
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An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Food Processing

Author: Stephanie Clark
Publisher: John Wiley & Sons
ISBN: 1118846281
Size: 28.75 MB
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Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Food Processing

Author: J. Scott Smith
Publisher: Wiley-Blackwell
ISBN: 9780813819426
Size: 70.52 MB
Format: PDF, ePub
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Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Food Processing Technology

Author: P J Fellows
Publisher: Woodhead Publishing
ISBN: 0081005237
Size: 36.86 MB
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Physical Principles Of Food Preservation

Author: Marcus Karel
Publisher: CRC Press
ISBN: 0824755790
Size: 43.33 MB
Format: PDF, ePub, Docs
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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.

Food Processing

Author: Hosahalli S. Ramaswamy
Publisher: CRC Press
ISBN: 9780203485248
Size: 78.59 MB
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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.

Food Irradiation

Author: R. A. Molins
Publisher: John Wiley & Sons
ISBN: 9780471356349
Size: 61.73 MB
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Introduction (R. Molins). Radiation Inactivation of Microorganisms (J. Dickson). Food Irradiation Chemistry (E. Stewart). Disinfestation of Stored Grains, Pulses, Dried Fruits and Nuts, and Other Dried Foods (M. Ahmed). Irradiation as a Quarantine Treatment (G. Hallman). Irradiation of Meats and Poultry (R. Molins). Irradiation Processing of Fish and Shellfish Products (M. Kilgen). Irradiation of Fruits and Vegetables (P. Thomas). Irradiation of Tuber and Bulb Crops (P. Thomas). Irradiation of Minimally Processed Foods (J. Farkas). Radiation Decontamination of Spices, Herbs, Condiments, and Other Dried Food Ingredients (J. Farkas). Combination Treatments Involving Food Irradiation (M. Patterson). Development of Irradiated Shelf- Stable Meat and Poultry Products (D. Thayer). Detection Methods for Irradiated Foods (E. Stewart). Process Control and Dosimetry in Food Irradiation (D. Ehlermann). Economic and Technical Considerations in Food Irradiation (P. Kunstadt). Global Status of Food Irradiation in 2000 (R. Molins). Index.