Conventional and Advanced Food Processing Technologies, Bhattacharya
Автор: K Knoerzer Название: Innovative Food Processing Technologies ISBN: 0081002947 ISBN-13(EAN): 9780081002940 Издательство: Elsevier Science Рейтинг: Цена: 20196 р. 22440.00-10% Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: . 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 the separation of food components are also included, with a final section focusing on process intensification and enhancement.
Описание: This book analyzes conventional fixed-bed reactors such as trickle-bed, bubble (packed) column, and multitubular reactors with regard to process efficiency, design and safety. It is shown that these reactors do not possess any substantial potential for improving industrial processes. Modern concepts in mass transfer, kinetics and process design are applied to process development. In light of the given analysis, new approaches to the development of technologies based on innovative principles are elucidated. For the first time, first-hand knowledge about Two-Zone Model, Oscillation Theory, map of the energy dissipation is presented in full.
Описание: Sol-Gel Processing for Conventional and Alternative Energy is a comprehensive source of information on the use of sol-gel processing in materials in energy systems, conversion, storage, and generation. The volume editors include numerous applications, primarily in nuclear fuel processing, electrolytes for fuel cells, and dye-sensitized solar cells (DSSC). In addition to examining contemporary processing, properties, and industrial applications, Sol-Gel Processing for Conventional and Alternative Energy identifies materials challenges presented by conventional and alternative energy generation that require new materials and innovative processing. Each chapter is written by an internationally respected researcher. The book provides a state-of-the-art treatment of different aspects of materials for energy production, with a focus on processing, and covers related topics such as carbon sequestration, clean energy, and biofuels.
Описание: Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies.The book is divided into three sections, systematically examining processes from different areas of food process engineering.Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing.Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors.Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Описание: Over 170 contributions (invited talks, oral presentations, and posters) were presented by participants from universities, research institutions, and industry, which offered interdisciplinary discussions indicating strong scientific and technological inter
Описание: This book is a collection of papers from The American Ceramic Society`s 35th International Conference on Advanced Ceramics and Composites, held in Daytona Beach, Florida, January 23-28, 2011.
Автор: Da-Wen Sun Название: Emerging Technologies for Food Processing, ISBN: 0124114792 ISBN-13(EAN): 9780124114791 Издательство: Elsevier Science Рейтинг: Цена: 11192 р. 12436.00-10% Наличие на складе: Поставка под заказ.
Описание: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.
Автор: Da-Wen Sun Название: Emerging Technologies for Food Processing, ISBN: 0126767572 ISBN-13(EAN): 9780126767575 Издательство: Elsevier Science Рейтинг: Цена: 15895 р. Наличие на складе: Невозможна поставка.
Описание: Presents a review of innovations in food processing and stresses topics vital to the food industry. This book points the trends in research and development, and covers topics such as the advances in non-thermal processing, alternative technologies and strategies for thermal processing, the developments in food refrigeration, and others.
Описание: Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. This book provides an account of various drying technologies employed in the food industry and their underlying scientific principles and effects.
Описание: This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, reducing, reusing, recycling , and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.
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