Unit Operations In Food Grain Processing
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Unit Operations In Food Grain Processing
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Author : C.K. Sunil
language : en
Publisher: Elsevier
Release Date : 2024-05-09
Unit Operations In Food Grain Processing written by C.K. Sunil and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-09 with Technology & Engineering categories.
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing. - Presents different methods of operations and the latest advances in grain processing - Explores value addition, grain waste and by-product utilization from grains - Covers all the unit operations followed in grains processing, theory, and principle - Covers application of emerging technologies in grain processing
Engineering Principles Of Unit Operations In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Woodhead Publishing
Release Date : 2021-06-22
Engineering Principles Of Unit Operations In Food Processing 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 2021-06-22 with Technology & Engineering categories.
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint
Unit Operations In Food Engineering
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Author : Albert Ibarz
language : en
Publisher: CRC Press
Release Date : 2002-10-29
Unit Operations In Food Engineering written by Albert Ibarz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-10-29 with Science categories.
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in
Food Processing For Increased Quality And Consumption
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2018-04-08
Food Processing For Increased Quality And Consumption written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-08 with Technology & Engineering categories.
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Mechanical Separation Processes In The Food Industry
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Author : Seid Mahdi Jafari
language : en
Publisher: Elsevier
Release Date : 2025-04-23
Mechanical Separation Processes In The Food Industry written by Seid Mahdi Jafari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-04-23 with Technology & Engineering categories.
Mechanical Separation Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mechanical separation unit operations, including filtration, centrifugation, sieving, metal detection, sedimentation, etc. These processes and unit operations are very important in the manufacture of products such as cream, fruit juices, beverages, refining of edible oils and sugar. The book's chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for mechanical separation unit operations.Written by experts in the field of food engineering, and 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 mechanical separation unit operations in food industries - Provides a better understanding of the equipment in mechanical separation unit operations - Covers updated knowledge and techniques on mechanical separation, such as filtration and centrifugation
Cereal Grains
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Author : Sukhvinder Singh Purewal
language : en
Publisher: CRC Press
Release Date : 2025-08-29
Cereal Grains written by Sukhvinder Singh Purewal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-08-29 with Technology & Engineering categories.
Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products. Key Features Provides comprehensive knowledge on different kinds of cereal processing methods Presents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grains Includes techniques to minimize nutrients loss
Alternatives To Conventional Food Processing
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Author : Andrew Proctor
language : en
Publisher: Royal Society of Chemistry
Release Date : 2011
Alternatives To Conventional Food Processing written by Andrew Proctor and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Business & Economics categories.
This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.
Unit Operations In Food Processing
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Author : R. L. Earle
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Unit Operations In Food Processing written by R. L. Earle and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Engineering Solutions For Sustainable Food And Dairy Production
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Author : Sankar Chandra Deka
language : en
Publisher: Springer Nature
Release Date : 2025-01-31
Engineering Solutions For Sustainable Food And Dairy Production written by Sankar Chandra Deka and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-31 with Technology & Engineering categories.
This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry. It delves into a wide array of crucial topics, each meticulously crafted to provide valuable insights into the complex world of food and dairy processing. Engineering Solutions for Sustainable Food and Dairy Production begins by addressing the paramount concern of safety in the food industry, tackling challenges and opportunities in ensuring the quality and integrity of food products. The book promotes an understanding of the sources of dairy products and the practices involved in dairy farming, which are pivotal for producing high-quality dairy goods. Raw material management and quality control techniques are covered in full, as are fluid mechanics and heat transfer and pasteurization techniques. Fermentation processes are explored in-depth, showcasing their significance in the creation of various food products. Separation technologies such as filtration and centrifugation techniques are studied and evaporation and concentration techniques are discussed which enables the production of condensed and powdered items. A full chapter is dedicated to food and dairy freezing and cooling techniques, focusing on maintaining the correct temperature and various freezing and cooling methods. For researchers in search of the most updated technologies and techniques for sustainable food and dairy processing, this text functions as a singular source
Food Science
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Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 1998
Food Science written by Norman N. Potter 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 1998 with Business & Economics categories.
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.