Electromagnetic Radiation Properties Of Foods And Agricultural Products
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Electromagnetic Radiation Properties Of Foods And Agricultural Products
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Author : Nuri N. Mohsenin
language : en
Publisher: CRC Press
Release Date : 1984
Electromagnetic Radiation Properties Of Foods And Agricultural Products written by Nuri N. Mohsenin and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Science categories.
Electromagnetic Radiation Properties Of Foods And Agricultural Products Engl U Dt Bestimmung Von Stoffeigenschaften Landwirtschaftlicher Erzeugnisse Durch Elektromagnetische Wellenfelder
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Author : Nuri N. Mohsenin
language : de
Publisher:
Release Date :
Electromagnetic Radiation Properties Of Foods And Agricultural Products Engl U Dt Bestimmung Von Stoffeigenschaften Landwirtschaftlicher Erzeugnisse Durch Elektromagnetische Wellenfelder written by Nuri N. Mohsenin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Electromagnetic Radiations In Food Science
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Author : Ionel Rosenthal
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Electromagnetic Radiations In Food Science written by Ionel Rosenthal 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.
This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it is an attempt to familiarize the reader with pertinent knowledge of a unified, interdisciplinary concept of various electromagnetic radiations and corresponding effects on foods. Consideration was given to similarities and differ ences between various segments of the electromagnetic spectrum. The broad approach of this book was considered to be crucial for cross-discipline comparisons. The reader is introduced to the electromagnetic spectrum in the Prologue and then the book follows the wavelengths, from short to long values. Chapter 1 deals with ionizing radiation: historical background, sources of radiation employed in food treatment, units of measurement, and fundamentals of radiation chemistry. A survey of potential applications of ionizing radiation in food technology is followed by a description of methods for radiation dosimetry. Safety and wholesomeness of irradiated foods, analytical methods for postirradiation dosimetry in foods, and consumer acceptance of food irradiation conclude this section. Chapter 2 intrudes into the next segment of the spectrum: ultra violet-visible radiation. The general presentation of this electro magnetic emission and illumination source enables the discussion of its effects on foods, including applications in food analysis.
The Literature Of Agricultural Engineering
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Author : Carl W. Hall
language : en
Publisher: Cornell University Press
Release Date : 1992
The Literature Of Agricultural Engineering written by Carl W. Hall and has been published by Cornell University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Literary Collections categories.
The second of a seven-volume series, The Literature of the Agricultural Sciences, this book analyzes the trends in published literature of agricultural engineering during the past century with emphasis on the last forty years. It uses citation analysis and other bibliometric techniques to identify the most important journals, report series, and monographs for the developed countries as well as those in the Third World.
Electromagnetic Technologies In Food Science
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Author : Vicente M. Gómez-López
language : en
Publisher: John Wiley & Sons
Release Date : 2021-11-30
Electromagnetic Technologies In Food Science written by Vicente M. Gómez-López 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 2021-11-30 with Technology & Engineering categories.
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Production Practices And Quality Assessment Of Food Crops
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Author : Ramdane Dris
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-08
Production Practices And Quality Assessment Of Food Crops written by Ramdane Dris 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 2007-05-08 with Technology & Engineering categories.
We can not talk about commodity production without building up all the operations after harvest. It is possible to market the products just after harvest, but it is only possible in small quantities. Postharvest handling is the ultimate stage in the process of producing quality fresh fruits and vegetables, getting these unique packages of water (fresh commodities) to the supper table. Fresh fruits and vegetables are succeptible to a number of postharvest disease and disorders and the postharvest operations are predominately aimed at maintaining harvest quality. Every step in the handling chain can influence the extent of disease and quality of the stored product. From planting to consumption, there are many opportu- ties for bacteria, viruses, and parasites to contaminate produce or nutrient deficiency level causing physiological disorders. Most of the storage rots are diseases that have originated in the field and have carried over onto commodities after harvest. Physiological disorders also arise from poor handling between harvest, storage and marketing. Treatments have a direct effect on inactivating or outright killing germinating spores, thus minimising rots. Prestorage treatment appears to be a promising method of postharvest control of decay. Pre-or-postharvest treatments of commodities are considered as potentiel alternatives for reducing the incidence of diseases, disorders, desinfestation of quarantine pests and for preserving food quality. Postharvest treatments lead to an alteration of gene expression and fruit ripening can sometimes be either delayed or disrupted.
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 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.
Handbook Of Postharvest Technology
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Author : Amalendu Chakraverty
language : en
Publisher: CRC Press
Release Date : 2003-01-22
Handbook Of Postharvest Technology written by Amalendu Chakraverty and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-22 with Technology & Engineering categories.
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
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 Technology & Engineering 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 and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.
