Instant Controlled Pressure Drop (D.I.C.) in Food Processing, Tamara Allaf; Karim Allaf

Автор: V.M. Balasubramaniam; Gustavo V. Barbosa-C?novas;
Название: High Pressure Processing of Food
ISBN: 1493932330 ISBN-13(EAN): 9781493932337
Издательство: Springer
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Цена: 30745.00 р.
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Описание: 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.

Автор: Xiaonan Sui
Название: Impact of Food Processing on Anthocyanins
ISBN: 9811026114 ISBN-13(EAN): 9789811026119
Издательство: Springer
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Цена: 15372.00 р.
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Описание: This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.

Автор: Saravacos, George, Kostaropoulos, Athanasios E.
Название: Handbook of Food Processing Equipment
ISBN: 3319250183 ISBN-13(EAN): 9783319250182
Издательство: Springer
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Цена: 25155.00 р.
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Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.

The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.

style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.

Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Автор: Micali
Название: The Chemistry of Thermal Food Processing Procedures
ISBN: 3319424610 ISBN-13(EAN): 9783319424613
Издательство: Springer
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Цена: 7182.00 р.
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Описание: This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals.

Автор: K Knoerzer
Название: Innovative Food Processing Technologies
ISBN: 0081002947 ISBN-13(EAN): 9780081002940
Издательство: Elsevier Science
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Цена: 38739.00 р.
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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.

Автор: Tiziana Fornari; Roumiana P. Stateva
Название: High Pressure Fluid Technology for Green Food Processing
ISBN: 3319106104 ISBN-13(EAN): 9783319106106
Издательство: Springer
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Цена: 23508.00 р.
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