Описание: This book focuses on membrane processing techniques employed in food processing industries, covering theory, operating principles, and functional applications. It also discusses feasibility study and comparative cost analysis of membrane processes for industrial food processing applications.
Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation.
The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed.
Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products.
Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.
The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.
Provides a clear and comprehensive panorama of ultrasound technology
Contains updated research behind this technology
Brings the current tested product and future uses
Explores potential future use within the food industry
Описание: This new volume is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the dairy industry, and whey processing and dairy encapsulation.
Описание: Provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.
Описание: The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.
Автор: C. Anandharamakrishnan Название: Computational Fluid Dynamics Applications in Food Processing ISBN: 1461479894 ISBN-13(EAN): 9781461479895 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality;
Автор: Jordan Lisa Название: Food Processing and Preservation Technology ISBN: 168286653X ISBN-13(EAN): 9781682866535 Издательство: Неизвестно Рейтинг: Цена: 23655.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Bridging the Information Gap. Imagining the healthcare of the future is an interesting exercise, and although nobody can predict precisely what systems might operate in ten years time, the possibilities which already exist can give us a clue as to how healthcare may be managed by 2030.This book presents papers from the conference Healthcare of the Future, held in Biel/Bienne, Switzerland, on 5 April 2019. The conference reflects some of the results of a two year multi-stakeholder Swiss research program in medical informatics. The research program, which began in 2016, saw 25 stakeholders cooperating for an integrated cross-sectoral
Описание: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Описание: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Автор: Balasubramaniam V. M., Barbosa-Cбnovas Gustavo V., Lelieveld Huub Название: High Pressure Processing of Food: Principles, Technology and Applications ISBN: 1493980033 ISBN-13(EAN): 9781493980031 Издательство: Springer Рейтинг: Цена: 26194.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Описание: Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. FeaturesDescribes the latest micro-level experimental methods primarily using microimaging techniquesPresents detailed procedures of applying these techniques in food processingHighlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materialsThis book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
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