Mechanisation And Automation In Dairy Technology
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Mechanisation And Automation In Dairy Technology
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Author : A. Y. Tamime
language : en
Publisher: CRC Press
Release Date : 2001
Mechanisation And Automation In Dairy Technology written by A. Y. Tamime 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 with Biochemistry categories.
With contributions from a wide range of international experts from both the industrial and academic sectors, this book offers balanced coverage of a topical area. Mechanisation and Automation in Dairy Technology covers the main sectors of dairy technology, their basic science and manufacture, mechanisation and automation, and quality control. It introduces the basic principles of automation, such as objectives, levels and tasks of automation systems, operation and programming of control systems, use of automation in HACCP applications, and designing a process line. The following chapters deal with the individual sectors of the dairy industry, examining the special problems that have been, and remain to be, solved in conversion from manual to mechanised operations. The book also shows how the principles of automation can then be applied or adapted to make the mechanised process interactive within its component parts.
Mechanisation And Automation In Dairy Technology
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Author : Chemical Rubber Company
language : en
Publisher: CRC Press
Release Date : 1975
Mechanisation And Automation In Dairy Technology written by Chemical Rubber Company and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Alkaloids categories.
Encyclopedia Of Dairy Sciences
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Author :
language : en
Publisher: Academic Press
Release Date : 2011-03-25
Encyclopedia Of Dairy Sciences written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-25 with Science categories.
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Engineering Aspects Of Milk And Dairy Products
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Author : Jane Selia dos Reis Coimbra
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Engineering Aspects Of Milk And Dairy Products written by Jane Selia dos Reis Coimbra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu
Milk
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Author : Stuart Patton
language : en
Publisher: Routledge
Release Date : 2017-07-28
Milk written by Stuart Patton and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-28 with Medical categories.
Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Industrial Sprays And Atomization
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Author : Ghasem G. Nasr
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Industrial Sprays And Atomization written by Ghasem G. Nasr 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 2013-04-17 with Technology & Engineering categories.
An extensive critical compilation of the wide range of manufacturing processes that involve the application of spray technology, this book covers design of atomizers as well as the performance of plant and their corresponding spray systems. The needs of practising engineers from different disciplines: project managers, and works, maintenance and design engineers are catered for. Of interest to researchers in the field of liquid sprays, the book includes outlines of the contemporary and possible future research and challenges in the different fields of application and deals with: • sprays and their production; • sprays in industrial production processes; • processes involving vaporisation and cooling or cleaning of gases; • spray-surface impact processes; • fuel sprays for fixed plant; • spraying of hot surfaces for steel making and other metals; • spraying of molten metals. Guidance is given for the analysis and interpretation of experimental data obtained using different measurement techniques.
Tamime And Robinson S Yoghurt
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Author : A. Y. Tamime
language : en
Publisher: Elsevier
Release Date : 2007-03-22
Tamime And Robinson S Yoghurt written by A. Y. Tamime and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-22 with Technology & Engineering categories.
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Handbook Of Food Processing Two Volume Set
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-11-04
Handbook Of Food Processing Two Volume Set 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 2015-11-04 with Technology & Engineering categories.
Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com
Modern Dairy Technology
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Author : R. K. Robinson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Modern Dairy Technology written by R. K. Robinson 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.
As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.
Food Stabilisers Thickeners And Gelling Agents
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Author : Alan Imeson
language : en
Publisher: John Wiley & Sons
Release Date : 2011-08-24
Food Stabilisers Thickeners And Gelling Agents written by Alan Imeson 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 2011-08-24 with Technology & Engineering categories.
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.