Instrumentation And Sensors For The Food Industry Second Edition
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Instrumentation And Sensors For The Food Industry
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Author : E Kress-Rogers
language : en
Publisher: Woodhead Publishing
Release Date : 2001-10-03
Instrumentation And Sensors For The Food Industry written by E Kress-Rogers and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-03 with Business & Economics categories.
This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory. Each chapter describes an instrument's underlying principles with emphasis on aspects relevant to food applications, identifies the significance of the variables measured, and assesses the accuracy of the technique for specific food groups. The second edition adds eight chapters. Annotation copyrighted by Book News Inc., Portland, OR.
Instrumentation And Sensors For The Food Industry Second Edition
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Author : Erika Kress-Rogers
language : en
Publisher: CRC Press
Release Date : 2001-10-22
Instrumentation And Sensors For The Food Industry Second Edition written by Erika Kress-Rogers and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-22 with Technology & Engineering categories.
Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of Instrumentation and Sensors for the Food Industry quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables.
Measurement Instrumentation And Sensors Handbook Second Edition
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Author : John G. Webster
language : en
Publisher: CRC Press
Release Date : 2014-01-29
Measurement Instrumentation And Sensors Handbook Second Edition written by John G. Webster and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-29 with Medical categories.
The Second Edition of the bestselling Measurement, Instrumentation, and Sensors Handbook brings together all aspects of the design and implementation of measurement, instrumentation, and sensors. Reflecting the current state of the art, it describes the use of instruments and techniques for performing practical measurements in engineering, physics, chemistry, and the life sciences and discusses processing systems, automatic data acquisition, reduction and analysis, operation characteristics, accuracy, errors, calibrations, and the incorporation of standards for control purposes. Organized according to measurement problem, the Spatial, Mechanical, Thermal, and Radiation Measurement volume of the Second Edition: Contains contributions from field experts, new chapters, and updates to all 96 existing chapters Covers instrumentation and measurement concepts, spatial and mechanical variables, displacement, acoustics, flow and spot velocity, radiation, wireless sensors and instrumentation, and control and human factors A concise and useful reference for engineers, scientists, academic faculty, students, designers, managers, and industry professionals involved in instrumentation and measurement research and development, Measurement, Instrumentation, and Sensors Handbook, Second Edition: Spatial, Mechanical, Thermal, and Radiation Measurement provides readers with a greater understanding of advanced applications.
Microbial Decontamination In The Food Industry
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Author : Ali Demirci
language : en
Publisher: Elsevier
Release Date : 2012-06-26
Microbial Decontamination In The Food Industry written by Ali Demirci and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-26 with Technology & Engineering categories.
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination
Viruses In Food And Water
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Author : N Cook
language : en
Publisher: Elsevier
Release Date : 2013-05-10
Viruses In Food And Water written by N Cook and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-10 with Technology & Engineering categories.
Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses in food and water; it includes chapters on molecular detection of viruses in foods and food processing environments, quality control in the analytical laboratory, and quantitative risk assessment for food and waterborne viruses. Part three focuses on virus transmission routes and control of food and water contamination. It contains chapters on fresh produce, shellfish and viral presence, and control methods in waste water and sewage. Finally, part four highlights particular pathogens including norovirus, hepatitis A and emerging zoonotic viruses. Viruses in food and water is a standard reference book for microbiologists in academia, analytical labs and the food and water treatment industries, as well as environmental health professionals and researchers working on foodborne viruses. Explores methods of detection, surveilance and risk assessment of viruses in food and water Considers virus transmission routes and control of food and water contamination Highlights advances in the understanding of specific pathogens, including norovirus, hepatitis A and rotaviruses and the advances in vaccine development
Functional Ingredients From Algae For Foods And Nutraceuticals
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Author : Herminia Dominguez
language : en
Publisher: Elsevier
Release Date : 2013-09-30
Functional Ingredients From Algae For Foods And Nutraceuticals written by Herminia Dominguez and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-30 with Technology & Engineering categories.
Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries
Environmental Assessment And Management In The Food Industry
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Author : U Sonesson
language : en
Publisher: Elsevier
Release Date : 2010-09-30
Environmental Assessment And Management In The Food Industry written by U Sonesson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-30 with Science categories.
Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and footprinting methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems. With its international team of editors and contributors, Environmental assessment and management in the food industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production. Reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment Discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture Examines environmental management in the food industry, including contributions on training, eco-labelling and establishing management systems
Auditing In The Food Industry
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Author : M Dillon
language : en
Publisher: Elsevier
Release Date : 2001-07-12
Auditing In The Food Industry written by M Dillon and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-07-12 with Technology & Engineering categories.
The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand. Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality. Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control. Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing. Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.
Human Milk Biochemistry And Infant Formula Manufacturing Technology
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Author :
language : en
Publisher: Elsevier
Release Date : 2014-08-12
Human Milk Biochemistry And Infant Formula Manufacturing Technology 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 2014-08-12 with Technology & Engineering categories.
Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae
Manley S Technology Of Biscuits Crackers And Cookies
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Author : Duncan Manley
language : en
Publisher: Elsevier
Release Date : 2011-09-28
Manley S Technology Of Biscuits Crackers And Cookies written by Duncan Manley and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-28 with Technology & Engineering categories.
Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients