Engineering Aspects of Thermal Food Processing, Simpson, Ricardo
Название: Engineering Aspects of Thermal Food Processing ISBN: 0367385546 ISBN-13(EAN): 9780367385545 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Access the Latest Advances in Food Quality Optimization and Safety Assurance
Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.
An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation.
Divided into Four Cohesive Sections
Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating.
The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods.
Concluding with expert analysis and discussion of the manufacturers' businesses in today's competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from model
Автор: S. Donald Holdsworth; Ricardo Simpson Название: Thermal Processing of Packaged Foods ISBN: 1489999906 ISBN-13(EAN): 9781489999900 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A fully revised and updated edition of a hugely practical work. Unlike other texts on thermal processing, which cover the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Innovative Thermal and Non-Thermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products.
The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.
The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.
The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides
Описание: This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.
Название: Whole Grains ISBN: 0815382421 ISBN-13(EAN): 9780815382423 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: At present, globally, whole grain products are emerging in the market due to the increased consumer`s desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.
Автор: Micali Название: The Chemistry of Thermal Food Processing Procedures ISBN: 3319424610 ISBN-13(EAN): 9783319424613 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Название: Non-Thermal Processing Of Foods ISBN: 113803584X ISBN-13(EAN): 9781138035843 Издательство: Taylor&Francis Рейтинг: Цена: 26796.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products.
Features:
Provides latest information regarding the use of non-thermal processing of food products
Provides information about most of the non-thermal technologies available for food processing
Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products
Discusses the packaging requirements for foods processed with non-thermal techniques
The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.
Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Автор: Holdsworth, S. Donald Simpson, Ricardo Название: Thermal processing of packaged foods ISBN: 3319249029 ISBN-13(EAN): 9783319249025 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Preface First Edition.- Preface Second Edition.- Foreword Third Edition.- Part I. Fundamentals of Thermal Food Processing.- 1. Introduction.- 2. Heat Transfer.- 3. Kinetics of Thermal Processing.- 4. Sterilization, Pasteurization and Cooking Criteria.- 5. Safety Aspects of Thermal Processing.- Part II. Thermal Food Process Evaluation Techniques.- 6. Heat Penetration in Packaged Foods.- 7. The General Method and Its Applications.- 8. Formula Methods and Analytical Techniques.- 9. Some Factors Affecting F-Values and Mass-Average Sterilizing Values.- 10. Microbiological Methods.- 11. Software for Thermal Food Processing Evaluation and Optimization.- Part III. Engineering Aspects of Thermal Food Processing.- 12. Pressures in Containers.- 13. Mechanical Agitation and Rotation of Cans.- 14. Simultaneous Sterilization.- 15. Total and Transient Energy Consumption in Batch Retort Processing.- 16. Batch Processing, Retort Scheduling and Optimizing Plant Production.- 17. Thermal Food Processing Equipment.- Part IV. Mathematical Modeling, Simulation, Optimization, Control and Automation.- 18. Computational Fluid Dynamics in Thermal Food Processing.- 19. Optimization of Thermal Food Processing.- 20. Multiobjective Optimization in Thermal Food Processing.- 21. Process Instrumentation, Online Control and Plant Automation.- Part V. Innovative Thermal Food Processing.- 22. High-Pressure Thermal Sterilization (HPTS) and Ohmic Heating (OH) Applied to Thermal Food Processing.- Index.
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.
Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed.
Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.
Автор: Abdul Malik; Zerrin Erginkaya; H?seyin Erten Название: Health and Safety Aspects of Food Processing Technologies ISBN: 3030249026 ISBN-13(EAN): 9783030249021 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Поставка под заказ.
Описание:
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy.
This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Название: Pulsed Electric Fields in Food Processing ISBN: 0367455331 ISBN-13(EAN): 9780367455330 Издательство: Taylor&Francis Рейтинг: Цена: 9492.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and recent developments in this emerging technology. It includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical propert
Автор: Malcata, F. Xavier Название: Food Process Engineering ISBN: 0367351137 ISBN-13(EAN): 9780367351137 Издательство: Taylor&Francis Рейтинг: Цена: 28327.00 р. Наличие на складе: Поставка под заказ.
Описание: Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.
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