Advanced Technologies For Physical Properties Measurement Of Food And Its Processing
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Advanced Technologies For Physical Properties Measurement Of Food And Its Processing
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Author : Hao Lin
language : en
Publisher: Springer Nature
Release Date : 2025-02-11
Advanced Technologies For Physical Properties Measurement Of Food And Its Processing written by Hao Lin and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-11 with Technology & Engineering categories.
This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement methods, and applications in food quality evaluation. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces intelligent equipment design and real-time quality monitoring systems for the food industry, including emerging technologies like 4D printing and terahertz technology. The book also addresses critical questions about the application of these technologies in real-world scenarios, making it a must-read for those seeking to understand and apply the latest advancements in food science. This book is an invaluable resource for undergraduate and graduate students, researchers, and professionals in food science and engineering. It helps readers understand the principles of various non-destructive food quality measurement techniques and applies them to in-situ evaluation and in-field monitoring. It also serves as both a textbook and a reference guide, enabling readers to understand and apply advanced measurement and processing techniques for in-situ evaluation and in-field monitoring. By providing a thorough understanding of the principles and applications of food physical properties, this book ensures that its audience remains at the forefront of technological advancements in the field. The book contains several chapters originally written in the Chinese language. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content.
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
Guide To Nist National Institute Of Standards And Technology
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Author : DIANE Publishing Company
language : en
Publisher: DIANE Publishing
Release Date : 1997-07
Guide To Nist National Institute Of Standards And Technology written by DIANE Publishing Company and has been published by DIANE Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-07 with Technology & Engineering categories.
Gathers in one place descriptions of NIST's many programs, products, services, and research projects, along with contact names, phone numbers, and e-mail and World Wide Web addresses for further information. It is divided into chapters covering each of NIST's major operating units. In addition, each chapter on laboratory programs includes subheadings for NIST organizational division or subject areas. Covers: electronics and electrical engineering; manufacturing engineering; chemical science and technology; physics; materials science and engineering; building and fire research and information technology.
Food Engineering Volume I
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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: EOLSS Publications
Release Date : 2009-08-10
Food Engineering Volume I written by Gustavo V. Barbosa-Cánovas and has been published by EOLSS Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-10 with categories.
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
Handbook Of Food Processing
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-10-22
Handbook Of Food Processing written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-22 with Technology & Engineering categories.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Modified Atmosphere And Active Packaging Technologies
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Author : Ioannis Arvanitoyannis
language : en
Publisher: CRC Press
Release Date : 2012-06-12
Modified Atmosphere And Active Packaging Technologies written by Ioannis Arvanitoyannis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-12 with Technology & Engineering categories.
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies
Food Processing
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Author : Romina Alina Marc
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-05-06
Food Processing written by Romina Alina Marc and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-06 with Technology & Engineering categories.
In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.
Edible Food Packaging
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Author : Miquel Angelo Parente Ribeiro Cerqueira
language : en
Publisher: CRC Press
Release Date : 2017-12-19
Edible Food Packaging written by Miquel Angelo Parente Ribeiro Cerqueira and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-19 with Technology & Engineering categories.
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging. The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds. The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.
Advances In Heat Transfer Unit Operations
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Author : Georgina Calderon-Dominguez
language : en
Publisher: CRC Press
Release Date : 2016-10-03
Advances In Heat Transfer Unit Operations written by Georgina Calderon-Dominguez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-03 with Technology & Engineering categories.
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
Non Thermal Food Engineering Operations
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Author : Enrique Ortega-Rivas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-02-25
Non Thermal Food Engineering Operations written by Enrique Ortega-Rivas 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 2012-02-25 with Technology & Engineering categories.
A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.