High Pressure Process Technology Fundamentals And Applications
DOWNLOAD eBooks
Download High Pressure Process Technology Fundamentals And Applications PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get High Pressure Process Technology Fundamentals And Applications book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
High Pressure Process Technology Fundamentals And Applications
DOWNLOAD eBooks
Author : A. Bertucco
language : en
Publisher: Elsevier
Release Date : 2001-10-15
High Pressure Process Technology Fundamentals And Applications written by A. Bertucco and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-15 with Science categories.
Clear evidence of increasing demands in the processing industry prompted the editors and authors to publish a new book about High Pressure Process Technology: Fundamentals and Applications. This book presents the latest knowledge regarding the high pressure processing aspects combined with that about the modeling, the design and the operation of safe and reliable high pressure plants and equipment. This treatment and selection of the subjects is stimulating and unique. Consisting of nine chapters, each subdivided into several sections, the book addresses the high pressure aspects, providing well selected correlated information connected with a comprehensive overview together with a large number of references. The main body of the first eight chapters refers to subjects like high pressure in general, the thermodynamics and kinetics of the fluids involved, the design of high pressure equipment, the modeling and design of reactors, separation and fractionation units, the safety aspects, the control and economics. In the extended last chapter, examples of promising high pressure applications are explained, such as chemical and enzymatic reactions in supercritical solvents, hydrogenation under supercritical conditions, supercritical water oxidation, polymerization with metallocene catalysts, supercritical extraction, fractionation and precipitation, supercritical pharma processing, ultra-high pressure sterilization and supercritical dry-cleaning.
High Pressure Processing Of Food
DOWNLOAD eBooks
Author : V.M. Balasubramaniam
language : en
Publisher: Springer
Release Date : 2016-01-28
High Pressure Processing Of Food written by V.M. Balasubramaniam and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-28 with Technology & Engineering categories.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Innovative Food Processing Technologies
DOWNLOAD eBooks
Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18
Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Advances In Technologies For Producing Food Relevant Polyphenols
DOWNLOAD eBooks
Author : Jose Cuevas Valenzuela
language : en
Publisher: CRC Press
Release Date : 2016-09-19
Advances In Technologies For Producing Food Relevant Polyphenols written by Jose Cuevas Valenzuela and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-19 with Science categories.
The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential for human health and nutrition. Advances in Technologies for Producing Food-relevant Polyphenols provides researchers, scientists, engineers, and professionals involved in the food industry with the latest methodologies and equipment useful to extract, isolate, purify, and analyze polyphenols from different available sources, such as herbs, flora, vegetables, fruits, and agro-industrial wastes. Technologies currently used to add polyphenols to diverse food matrices are also included. This book serves a reference to design and scale-up processes to obtain polyphenols from different plant sources and to produce polyphenol-rich foods with bioactive properties (e.g. antioxidant, antibacterial, antiviral, anticancer properties) of interest for human health and wellbeing.
Industrial High Pressure Applications
DOWNLOAD eBooks
Author : Rudolf Eggers
language : en
Publisher: John Wiley & Sons
Release Date : 2012-07-11
Industrial High Pressure Applications written by Rudolf Eggers 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 2012-07-11 with Technology & Engineering categories.
Industrial high pressure processes open the door to many reactions that are not possible under 'normal' conditions. These are to be found in such different areas as polymerization, catalytic reactions, separations, oil and gas recovery, food processing, biocatalysis and more. The most famous high pressure process is the so-called Haber-Bosch process used for fertilizers and which was awarded a Nobel prize. Following an introduction on historical development, the current state, and future trends, this timely and comprehensive publication goes on to describe different industrial processes, including methanol and other catalytic syntheses, polymerization and renewable energy processes, before covering safety and equipment issues. With its excellent choice of industrial contributions, this handbook offers high quality information not found elsewhere, making it invaluable reading for a broad and interdisciplinary audience.
High Pressure Fluid Technology For Green Food Processing
DOWNLOAD eBooks
Author : Tiziana Fornari
language : en
Publisher: Springer
Release Date : 2014-10-31
High Pressure Fluid Technology For Green Food Processing written by Tiziana Fornari and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-31 with Technology & Engineering categories.
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
Effect Of High Pressure Technologies On Enzymes
DOWNLOAD eBooks
Author : Bruno Ricardo de Castro Leite Júnior
language : en
Publisher: Elsevier
Release Date : 2023-02-06
Effect Of High Pressure Technologies On Enzymes written by Bruno Ricardo de Castro Leite Júnior and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-06 with Science categories.
Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications. Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes Includes chapter contributions from international leaders in the field, across research and industry
Non Thermal Processing Technologies For The Fruit And Vegetable Industry
DOWNLOAD eBooks
Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2022-11-07
Non Thermal Processing Technologies For The Fruit And Vegetable Industry written by M. Selvamuthukumaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-07 with Technology & Engineering categories.
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand. Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability. Key Features: Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries. Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc. Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry. This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.
Non Thermal Processing Technologies For The Dairy Industry
DOWNLOAD eBooks
Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2021-11-09
Non Thermal Processing Technologies For The Dairy Industry written by M. Selvamuthukumaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-09 with Technology & Engineering categories.
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.
Non Thermal Processing Of Foods
DOWNLOAD eBooks
Author : O. P. Chauhan
language : en
Publisher: CRC Press
Release Date : 2019-01-10
Non Thermal Processing Of Foods written by O. P. Chauhan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-10 with Health & Fitness categories.
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.