Thermal Processing Of Food Products By Steam And Hot Water
DOWNLOAD
Download Thermal Processing Of Food Products By Steam And Hot Water PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Thermal Processing Of Food Products By Steam And Hot Water book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Thermal Processing Of Food Products By Steam And Hot Water
DOWNLOAD
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
Thermal Processing Of Packaged Foods
DOWNLOAD
Author : S. Daniel Holdsworth
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-12-27
Thermal Processing Of Packaged Foods written by S. Daniel Holdsworth 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 2007-12-27 with Technology & Engineering categories.
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it 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 to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Essentials Of Thermal Processing
DOWNLOAD
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.
Food Processing
DOWNLOAD
Author : Kshirod Kumar Dash
language : en
Publisher: CRC Press
Release Date : 2021-06-28
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 2021-06-28 with Technology & Engineering categories.
In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Improving The Thermal Processing Of Foods
DOWNLOAD
Author : P Richardson
language : en
Publisher: Elsevier
Release Date : 2004-07-16
Improving The Thermal Processing Of Foods written by P Richardson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-16 with Technology & Engineering categories.
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food
Thermal Food Processing
DOWNLOAD
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
Thermal Technologies In Food Processing
DOWNLOAD
Author : P Richardson
language : en
Publisher: Elsevier
Release Date : 2001-04-24
Thermal Technologies In Food Processing written by P Richardson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-24 with Technology & Engineering categories.
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
Thermal Processing Of Ready To Eat Meat Products
DOWNLOAD
Author : C. Lynn Knipe
language : en
Publisher: John Wiley & Sons
Release Date : 2009-08-14
Thermal Processing Of Ready To Eat Meat Products written by C. Lynn Knipe 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 2009-08-14 with Technology & Engineering categories.
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
High Temperature Processing Of Food Products
DOWNLOAD
Author : Seid Mahdi Jafari
language : en
Publisher: Woodhead Publishing
Release Date : 2022-11-16
High Temperature Processing Of Food Products 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 2022-11-16 with Technology & Engineering categories.
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. Explores the operations and equipment necessary for high-temperature processing of different food products Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking Emphasizes ways to improve the quality and safety of food products with high-temperature processing
Thermal Food Processing
DOWNLOAD
Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2005-12-12
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 2005-12-12 with Technology & Engineering categories.
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining