Principles Of Food Processing
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Principles Of Food Processing
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Author : Richard W Hartel
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Principles Of Food Processing written by Richard W Hartel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
Food Processing
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Author : Stephanie Clark
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-03
Food Processing written by Stephanie Clark and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-03 with Technology & Engineering categories.
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.
Microstructural Principles Of Food Processing And Engineering
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Author : José Miguel Aguilera
language : en
Publisher: Springer Science & Business Media
Release Date : 1999-09-30
Microstructural Principles Of Food Processing And Engineering written by José Miguel Aguilera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-30 with Cooking categories.
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 Technology
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Author : P J Fellows
language : en
Publisher: Woodhead Publishing
Release Date : 2016-10-04
Food Processing Technology written by P J Fellows and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-04 with Technology & Engineering categories.
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
Principles Of Food Processing
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Author : Dennis R. Heldman
language : en
Publisher: Springer
Release Date : 2013-11-10
Principles Of Food Processing written by Dennis R. Heldman and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-10 with Technology & Engineering categories.
The approach to teaching the concepts offood 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.
Food Processing Technology
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Author : P.J. Fellows
language : en
Publisher: CRC Press
Release Date : 2000-07-11
Food Processing Technology written by P.J. Fellows and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-07-11 with Technology & Engineering categories.
The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
Microstructural Principles Of Food Processing Engineering
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Author : José Miguel Aguilera
language : en
Publisher:
Release Date : 1990
Microstructural Principles Of Food Processing Engineering written by José Miguel Aguilera and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Technology & Engineering categories.
Food Processing
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Author : Hosahalli S. Ramaswamy
language : en
Publisher: CRC Press
Release Date : 2005-08-23
Food Processing written by Hosahalli S. Ramaswamy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-08-23 with Technology & Engineering categories.
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: t
Engineering Principles Of Unit Operations In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Woodhead Publishing
Release Date : 2021-06-22
Engineering Principles Of Unit Operations In Food Processing written by Seid Mahdi Jafari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-22 with Technology & Engineering categories.
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint
Food Processing
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Author : J. Scott Smith
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Food Processing written by J. Scott Smith and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
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.