Thermal Food Processing
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Thermal Processing Of Packaged Foods
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Author : S. Donald Holdsworth
language : en
Publisher: Springer
Release Date : 2015-11-30
Thermal Processing Of Packaged Foods written by S. Donald Holdsworth and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-30 with Technology & Engineering categories.
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Essentials Of Thermal Processing
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Author : Gary S. Tucker
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-09
Essentials Of Thermal Processing written by Gary S. Tucker 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 2011-06-09 with Technology & Engineering categories.
Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
Essentials Of Thermal Processing
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Author : Gary Tucker
language : en
Publisher: John Wiley & Sons
Release Date : 2021-05-04
Essentials Of Thermal Processing written by Gary Tucker 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 2021-05-04 with Technology & Engineering categories.
ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.
Thermal Food Processing
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2012-05-16
Thermal Food Processing written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-16 with Science categories.
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Engineering Aspects Of Thermal Food Processing
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Author : Ricardo Simpson
language : en
Publisher: CRC Press
Release Date : 2009-06-22
Engineering Aspects Of Thermal Food Processing written by Ricardo Simpson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-22 with Technology & Engineering categories.
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
Thermal Vs Non Thermal Food Processing Methods
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Author : Sitara Nambeesan
language : en
Publisher: Educohack Press
Release Date : 2025-01-03
Thermal Vs Non Thermal Food Processing Methods written by Sitara Nambeesan and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-03 with Technology & Engineering categories.
"Thermal vs. Non-Thermal Food Processing Methods" explores the essential techniques employed in the modern food industry to ensure food safety and quality. We cover various thermal processing methods such as pasteurization, sterilization, canning, and drying, alongside non-thermal methods using ultrasound and radio frequency waves. Our book provides detailed explanations of each process, the equipment used, and the overall food processing workflow. By understanding these methods, readers can gain valuable insights into how food is processed and made safe for consumption. This comprehensive guide is perfect for students, professionals, and anyone interested in the food processing industry. We aim to equip readers with the knowledge needed to excel in this field.
Improving The Thermal Processing Of Foods
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Author : P Richardson
language : en
Publisher: Woodhead Publishing
Release Date : 2004-07-16
Improving The Thermal Processing Of Foods written by P Richardson and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-16 with Technology & Engineering categories.
It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.
Thermal Processing Of Food Products By Steam And Hot Water
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Author : Seid Mahdi Jafari
language : en
Publisher: Woodhead Publishing
Release Date : 2022-11-10
Thermal Processing Of Food Products By Steam And Hot Water written by Seid Mahdi Jafari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-10 with Technology & Engineering categories.
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. - Thoroughly explores novel applications of thermal unit operations in the food industry - Evaluates different alternatives for thermal processing operations - Covers the application of heat exchangers in the food industry
Food Processing
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Author : Kshirod Kumar Dash
language : en
Publisher: CRC Press
Release Date : 2021-08-09
Food Processing written by Kshirod Kumar Dash and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-09 with Technology & Engineering categories.
Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.
Advances In Thermal And Non Thermal Food Preservation
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Author : Gaurav Tewari
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Advances In Thermal And Non Thermal Food Preservation written by Gaurav Tewari 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 2008-02-28 with Technology & Engineering categories.
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.