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.
Food Physics
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Author : Ludger Figura
language : en
Publisher: Springer
Release Date : 2010-10-14
Food Physics written by Ludger Figura and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-14 with Technology & Engineering categories.
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.
Physical Properties Of Foods
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Author : Serpil Sahin
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-27
Physical Properties Of Foods written by Serpil Sahin 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 2007-05-27 with Technology & Engineering categories.
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
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
Physical Properties Of Foods And Food Processing Systems
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Author : M J Lewis
language : en
Publisher: Elsevier
Release Date : 1990-01-01
Physical Properties Of Foods And Food Processing Systems written by M J Lewis and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Technology & Engineering categories.
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
Food Powders
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Author : Enrique Ortega-Rivas
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-04-04
Food Powders 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 2006-04-04 with Technology & Engineering categories.
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Thermal Food Processing
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2012-05-16
Thermal Food Processing written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-16 with Science categories.
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
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.