Processing And Preservation
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Food Processing And Preservation Technology
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2022-04-27
Food Processing And Preservation Technology written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-27 with Science categories.
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Modern Technology On Food Preservation 2nd Edition
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Author : NPCS Board
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2012-06-02
Modern Technology On Food Preservation 2nd Edition written by NPCS Board and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-02 with Food categories.
Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.
Food Processing And Preservation
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Author : B. SIVASANKAR
language : en
Publisher: PHI Learning Pvt. Ltd.
Release Date : 2002-01-01
Food Processing And Preservation written by B. SIVASANKAR and has been published by PHI Learning Pvt. Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-01 with Technology & Engineering categories.
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
Food Preservation
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Author : Ananya Gaur
language : en
Publisher: Onlinegatha
Release Date :
Food Preservation written by Ananya Gaur and has been published by Onlinegatha this book supported file pdf, txt, epub, kindle and other format this book has been release on with Antiques & Collectibles categories.
Handbook of Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes,such as,blanching,pasteurization,chilling and freezing to aseptic packaging,non-thermal food processing and the use of biosensors.The book provides information regarding the common food preservation methods such as blanching,thermal processing of foods,canning,extrusion cooking,drying or dehydration of foods,chilling and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies,i.e.,microwave heating,ohmic heating,high pressure processing etc.
Technological Developments In Food Preservation Processing And Storage
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Author : Seydi Yıkmış
language : en
Publisher: Engineering Science Reference
Release Date : 2019-11-22
Technological Developments In Food Preservation Processing And Storage written by Seydi Yıkmış and has been published by Engineering Science Reference this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-22 with Food categories.
"This book explores the latest technological developments in food preservation, processing, and storage"--
Food Processing And Preservation
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Author : H.R. Naik
language : en
Publisher: CRC Press
Release Date : 2021-10-14
Food Processing And Preservation written by H.R. Naik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-14 with Technology & Engineering categories.
This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation. It also provides a brief introduction to their importance in employment generation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Progress In Food Preservation
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Author : Rajeev Bhat
language : en
Publisher: John Wiley & Sons
Release Date : 2012-03-05
Progress In Food Preservation written by Rajeev Bhat 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 2012-03-05 with Technology & Engineering categories.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Processing Preservation And Product Development Techniques For Fruits And Vegetables
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Author : Sewa Lal Bhardwaj
language : en
Publisher: New India Publishing Agency
Release Date : 2021-06-02
Processing Preservation And Product Development Techniques For Fruits And Vegetables written by Sewa Lal Bhardwaj and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-02 with Technology & Engineering categories.
Fruits and vegetables become glut in harvesting season due to high productivity and all cannot be consumed at that time. They cannot be stored because there is scarcity of storage facilities which results high wastage of their highly perishables nature. On the other hand there is scarcity of fruits and vegetables in off season. If they are available, the market prize is very high and people can afford it and mostly common people are deprived of consuming fruits and vegetables.It is very essential to create facilities and preventive measures to reduce wastage and make more availability of fruits and vegetables to consumers. Other care must be taken after harvesting to prevent initial losses, because losses start immediately after harvesting. To reduce the losses and to make availability of fresh fruits and vegetable during off season, the best mean is the processing and preservation by using simple techniques. There are many processing methods that can be used by small-scale handlers, including drying, fermenting, canning, freezing, preserving and juicing.
Handbook Of Food Processing
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2015-10-22
Handbook Of Food Processing 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 2015-10-22 with Technology & Engineering categories.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Handbook Of Research On Food Processing And Preservation Technologies
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Author : Preeti Birwal
language : en
Publisher: Innovations in Agricultural & Biological Engineering
Release Date : 2021
Handbook Of Research On Food Processing And Preservation Technologies written by Preeti Birwal and has been published by Innovations in Agricultural & Biological Engineering this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Food categories.
In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.