Quality Control For Value Addition In Food Processing

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Quality Control For Value Addition In Food Processing

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Author : Rakesh Sharma Devraj
language : en
Publisher: New India Publishing Agency
Release Date : 2011-04-15

Quality Control For Value Addition In Food Processing written by Rakesh Sharma Devraj 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 2011-04-15 with Technology & Engineering categories.

The students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.

Value Addition Quality Management During Preservation Processing

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Author : Suresh Chandra,
language : en
Publisher: New India Publishing Agency
Release Date : 2021-08-14

Value Addition Quality Management During Preservation Processing written by Suresh Chandra, 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 2021-08-14 with Technology & Engineering categories.

ection I (Value addition) has seven Ch. (1 to 7) containing value addition and processing aspects of Ber (Zuzuba), Cape goose berry, Chicory, Ginger, edible mushrooms, tamarind and medicinal and aromatic plant. Section II (Food Preservation) covers about eleven chapters. In this section, Ch. 8 covers status and scope of Indian food industry. Ch. 9 contains the impact of antioxidants in processed food products. Ch. 10 has a utilization of pectin in semi solids or intermediate food products. Ch.11 may have applications of Ionizing radiation in food processing and other related activities. Ch.12 ranges Rice milling system from the home-scale to the large, complex modern rice-processing installations. Ch.13 covers antifungal agents or antimicrobial food additives need to utilize at extreme concentration or levels in a food to be effective when used alone for inhibiting microbial load of foods and extent their shelf-life for longer period. Ch.14 explains anti-nutritional factors present in food, including their contents of enzyme inhibitors, lectins, flatulence factors, tannins, phytic acid and saponins. Ch.15 covered artificial sweeteners are added to processed foods and beverages to impart taste without adding calories. Ch.16 contain up to date about extrusion cooking which is an emerging technology having advantages of low production cost, capable of producing end products in various shapes and sizes, from a variety of food materials with easy digestibility, maintaining hygiene and high product quality and leaving no effluents or hazardous materials. In Ch.17 the potentially useful, but so far little used process of fruit jelly is discussed. Ch.18 elaborates about the Zero energy cool chamber. Section III (Food quality) divided in eight chapters. Ch.19 covers the food spoilage and its control by different food processing methods. Ch.20 has the reason of Quality losses in fruits and vegetables after harvesting. It discussed the pre-cooling methods to remove field heat of fruits and vegetables. In Ch.21, the primary effect of chilling and freezing injury in fruit and vegetables and its symptoms on quality of foods. Ch.22 deals types of packaging materials suitable for foods. Ch.23 showed in about quality standard for food security at globally. Ch.24 deals about the development, implementation and maintenance of HACCP systems outlined. Ch.25 & Ch.26 covers need of functional foods in daily life and nutrients losses by food processing.

Value Addition In Food Products And Processing Through Enzyme Technology

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Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2021-12-01

Value Addition In Food Products And Processing Through Enzyme Technology written by Mohammed Kuddus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-01 with Science categories.

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Aseptic Processing And Packaging Of Food And Beverages

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Author : Jairus R. D. David
language : en
Publisher: CRC Press
Release Date : 1996-02-06

Aseptic Processing And Packaging Of Food And Beverages written by Jairus R. D. David and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-06 with Technology & Engineering categories.

Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Handbook Of Aseptic Processing And Packaging

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Author : Jairus R. D. David
language : en
Publisher: CRC Press
Release Date : 2022-09-09

Handbook Of Aseptic Processing And Packaging written by Jairus R. D. David and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-09 with Technology & Engineering categories.

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based beverages for non-refrigerated shelf-stable formats for longer shelf life and sustainable packaging along with cost of environmental benefits to leverage savings on energy and carbon footprint. In addition, insight into safe processing of particulates using two- and three-dimensional thermal processing followed by prompt cooling is provided. In the third edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, 12 new chapters have been added in this latest release with content on Design of the aseptic processing system and thermal processing Thermal process equipment and technology for heating and cooling Flow and residence time distribution (RTD) for homogeneous and heterogeneous fluids Thermal process and optimization of aseptic processing containing solid particulates Aseptic filling and packaging equipment for retail products and food service Design of facility, infrastructure, and utilities Cleaning and sanitization for aseptic processing and packaging operations Microbiology of aseptically processed and packaged products Risk-based analyses and methodologies Establishment of "validated state" for aseptic processing and packaging systems Quality and food safety management systems for aseptic and extended shelf life (ESL) manufacturing Computational and numerical models and simulations for aseptic processing Also, there are seven new appendices on original patents, examples of typical thermal process calculations, and particulate studies—single particle and multiple-type particles, and Food and Drug Administration (FDA) filing The three editors and 22 contributors to this volume have more than 250 years of combined experience encompassing manufacturing, innovation in processing and packaging, R&D, quality assurance, and compliance. Their insight provides a comprehensive update on this rapidly developing leading-edge technology for the food processing industry. The future of aseptic processing and packaging of foods and beverages will be driven by customer-facing convenience and taste, use of current and new premium clean label natural ingredients, use of multifactorial preservation or hurdle technology for maximizing product quality, and sustainable packaging with claims and messaging.

The Role Of Modern Technology In Food Inspection

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Author : United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation
language : en
Publisher:
Release Date : 1994

The Role Of Modern Technology In Food Inspection written by United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.

Impact Of Women In Food And Agricultural Development

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Author : Sadiq, Sanusi Mohammed
language : en
Publisher: IGI Global
Release Date : 2024-08-09

Impact Of Women In Food And Agricultural Development written by Sadiq, Sanusi Mohammed and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-09 with Technology & Engineering categories.

In the field of global agricultural development, the unequal recognition and acknowledgment of women's indispensable role in shaping the sector has become a pressing concern. While women have long been the backbone of agricultural progress, their multifaceted contributions often remain overlooked, hindering the pursuit of sustainable and equitable solutions in an ever-evolving world. As we confront the pressing need for inclusivity and resilience in agriculture, it becomes important to examine and celebrate the transformative influence of women. Impact of Women in Food and Agricultural Development serves as an illuminating exploration, delving into the uncharted roles that women play, from tilling the soil to navigating complex supply chains, and championing sustainable practices. It is a compelling response to the urgent call for recognizing and addressing the challenges faced by women in this crucial sector. Impact of Women in Food and Agricultural Development endeavors to shed light on the challenges women face, the triumphs they achieve, and the profound changes they instigate within the agricultural sector. Drawing on a rich tapestry of stories, data, and expert insights, this book seeks to provide a deep understanding of how women contribute to and are impacted by global agricultural development. As we navigate an era marked by climate uncertainties, technological advancements, and the urgent need for sustainable practices, understanding the dynamic role of women in agriculture is not just an academic pursuit but a crucial step towards building a more resilient and equitable future. Through the lens of this book, we embark on a journey that illuminates the untold stories of women who, against various odds, have become catalysts for change, shaping the present and future of food and agricultural development.

Value Addition In Beverages Through Enzyme Technology

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Author : Mohammed Kuddus
language : en
Publisher: Academic Press
Release Date : 2022-09-11

Value Addition In Beverages Through Enzyme Technology written by Mohammed Kuddus and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-11 with Technology & Engineering categories.

Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology. - Provides new genetic approaches for protein engineering for both alcoholic and non-alcoholic beverages - Includes enzyme applications in the production and processing of beverages - Offers updates on the latest biotechnological tools in the production of value-added beverages - Discusses various types of enzymes extensively used in the beverage industry for improving yield of extraction, clarification, aroma enhancement, and more

Sustainable And Innovative Vegetable Production In Times Of Climate Change

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Author : Zafar Iqbal
language : en
Publisher: Springer Nature
Release Date : 2025-07-22

Sustainable And Innovative Vegetable Production In Times Of Climate Change written by Zafar Iqbal and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-07-22 with Technology & Engineering categories.

This contributed book delves into the cutting-edge techniques and sustainable practices essential for vegetable production in times of climate change. It offers a comprehensive exploration of topics such as CRISPR-based gene tweaking, hydroponic systems, organic farming, edible landscaping, indoor vegetables’ production techniques, vegetable grafting, protected olericulture, value addition and postharvest management. The book covers insights into the nutritive and therapeutic value of vegetables, innovative nursery management, and the latest trends in fresh-cut vegetables. The chapters, contributed by world-renowned experts, address critical questions about food security, environmental sustainability, and advanced cultivation methods. This book is a must-read for anyone looking to enhance their understanding of modern vegetable production. This book is an invaluable resource for agriculturists, horticulturists, food scientists, plant breeders, university scholars, and industry professionals. It provides knowledge on improving practices through eco-friendly techniques. Whether you are a researcher or an avid gardener, this book will equip you with the latest research and practical applications to thrive in the evolving field of olericulture.

Breakthroughs In Fisheries And Aquaculture

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Author : Gaurav Shekhar
language : en
Publisher: Educohack Press
Release Date : 2025-02-20

Breakthroughs In Fisheries And Aquaculture written by Gaurav Shekhar and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Science categories.

"Breakthroughs in Fisheries and Aquaculture: Genetics and Biotechnology" is a groundbreaking exploration into the dynamic and evolving world of aquatic science. This comprehensive book presents the latest developments, innovations, and sustainable practices in fisheries and aquaculture, serving as an essential resource for researchers, practitioners, and enthusiasts. Delve into cutting-edge research with insights into emerging technologies, methodologies, and scientific breakthroughs reshaping the landscape of fisheries and aquaculture. Discover sustainable practices, from responsible aquaculture and ecosystem-based fisheries management to conservation initiatives ensuring the long-term health of aquatic ecosystems. Explore technological innovations like precision aquaculture, recirculating systems, and AI applications for fisheries monitoring and disease detection. Gain a global perspective through case studies and success stories, highlighting shared challenges and collaborative efforts towards sustainable fisheries and aquaculture worldwide. The book integrates interdisciplinary insights from biology, ecology, engineering, economics, and social sciences, providing a holistic view of the field. Address the impacts of climate change with adaptive strategies, mitigation approaches, and the role of the blue economy in fostering resilience.