Food Process Engineering And Quality Assurance
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Food Process Engineering And Quality Assurance
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Author : C.O. Mohan
language : en
Publisher: CRC Press
Release Date : 2018-02-28
Food Process Engineering And Quality Assurance written by C.O. Mohan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-28 with Science categories.
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Food Process Engineering And Quality Assurance
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Author : C.O. Mohan
language : en
Publisher: CRC Press
Release Date : 2018-02-28
Food Process Engineering And Quality Assurance written by C.O. Mohan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-28 with Science categories.
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Process Engineering In The Food Industry 2
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Author : R. W. Field
language : en
Publisher: Elsevier Science & Technology
Release Date : 1990
Process Engineering In The Food Industry 2 written by R. W. Field and has been published by Elsevier Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Convenience foods categories.
Introduction To Advanced Food Process Engineering
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Author : Jatindra Kumar Sahu
language : en
Publisher: CRC Press
Release Date : 2014-03-24
Introduction To Advanced Food Process Engineering written by Jatindra Kumar Sahu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-24 with Science categories.
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
Advances In Food Process Engineering Research And Applications
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Author : Stavros Yanniotis
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-10-21
Advances In Food Process Engineering Research And Applications written by Stavros Yanniotis 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 2013-10-21 with Technology & Engineering categories.
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Process Engineering In The Food Industry 2
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Author : R. W. Field
language : en
Publisher:
Release Date : 1990
Process Engineering In The Food Industry 2 written by R. W. Field and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with categories.
Temperature uniformity after reheating in domestic microwave ovens; product design for microwave reheating; microwave pasteurization of pre-packed sliced ham; mathematical modelling of the ohmic heating process; optimisation of quality factors for foods thermally processed in rectangular containers; single drop depositers-an aid to consistent production of chilled ready meals; cooling systems for ready meals and cooked products; consumer handling of chilled foods; quality assurance aspects of CIP systems; process and CIP integration for quality assurancein food plants; the mechanisms of food fouling and their implications for fouling-resistant heat exchanger design; the flow of wet particulate food solids from storage vessels; bubble size measurement in an ... aerated viscoelastic food fluid; using robotics to improve quality in poultry processing; monitoring meat quality; quality assurance: considerations arising in the processing of coated fish and meat products.
Food Process Engineering And Technology
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Author : Junaid Ahmad Malik
language : en
Publisher: Springer
Release Date : 2023-11-22
Food Process Engineering And Technology written by Junaid Ahmad Malik and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-22 with Technology & Engineering categories.
This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
Automation For Food Engineering
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Author : Yanbo Huang
language : en
Publisher: CRC Press
Release Date : 2001-06-28
Automation For Food Engineering written by Yanbo Huang and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-28 with Technology & Engineering categories.
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction. The book discusses advanced techniques, such as medical imaging, mathematical analysis, and statistical modeling, which have proven successful in food engineering. The authors use the characteristics of food processes to describe concepts, and they employ data from food engineering applications to explain the methods. To aid in the comprehension of technical information, they provide real-world examples and case studies from food engineering projects. The material covers the frameworks, techniques, designs, algorithms, tests and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. It demonstrates the techniques for automation of food engineering, and helps you in the development of techniques for your own applications. Automation for Food Engineering: Food Quality Quantization and Process Control is the first and only book that gives a systematical study and summary about concepts, principles, methods, and practices in food quality quantization and process control.
Fundamentals Of Food Process Engineering
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Author : J. K. Sahu
language : en
Publisher: Alpha Science International Limited
Release Date : 2015-03-24
Fundamentals Of Food Process Engineering written by J. K. Sahu and has been published by Alpha Science International Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-24 with Technology & Engineering categories.
FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food biotechnology, and process and food engineering, who are interested in the various aspects of processing, packaging, storage, preservation, safety and quality control and measurement, and design of food and chemical plants and equipments. As the name indicates, the book describes the fundamental principles involved in process and food engineering and their major applications in the field of food and bioprocess engineering. Second objective behind preparing the book is to meet syllabus of the candidates or students in process and food engineering those are preparing themselves for ARS, NET, SRF, JRF, IFS, and GATE Examinations. The book has been prepared taking account the syllabus of the Agricultural Structure and Process Engineering for the UGand PG- students in the course Agricultural Engineering. The book deals with various physical, thermal, frictional, textural, and viscoelastic properties of food materials; various mechanical and thermal food processing operations; basis electrical engineering, instrumentation and process control systems in food processing operation; and food plant and equipment design. Problems of last couple of years of GATE and ARS are included in each chapter in the book in order to make easy of understanding the concepts of various principles and to make students/ candidates with the question pattern of various competitive examination held in Agricultural Engineering subject.
Food Processing Technologies Co Product Utilization And Quality Assurance
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Author : D. Mridula
language : en
Publisher:
Release Date : 2012
Food Processing Technologies Co Product Utilization And Quality Assurance written by D. Mridula and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food industry and trade categories.
This book covers comprehensively on "Food processing technologies, co-product utilization and Quality Assurance", which is highly useful for food processors, entrepreneurs, teachers, scientists,UG and PG students of food science and technology, food process engineering and other general agricultural curriculum. The book offers extensive information on emerging food processing technologies, efficient utilization of co-products from different food crops and their food safety and quality evaluation methods, technoeconomic evaluation, impact assessment and marketing strategies of developed food technology in order to address the contemporary issues of food processing industry. Every subject is well described in a systematic manner from present status to future focus. The book is well illustrated, describing the state of art technology.