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Author: W. M. Marrs
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
Author: W. M. Marrs
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
Author: Amos Nussinovitch
Publisher: John Wiley & Sons
ISBN: 1118851617
Category : Technology & Engineering
Languages : en
Pages : 233
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Book Description
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.
Author:
Publisher:
ISBN:
Category : Fluid dynamics
Languages : en
Pages : 696
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Book Description
Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
ISBN: 0128197064
Category : Technology & Engineering
Languages : en
Pages : 356
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Book Description
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
Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781
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Book Description
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Author: John Comyn
Publisher: Royal Society of Chemistry
ISBN: 1847550061
Category : Technology & Engineering
Languages : en
Pages : 162
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Book Description
The use of adhesives is widespread and growing, and there are few modern artefacts, from the simple cereal packet, to the jumbo jet, that are without this means of joining. Adhesion Science provides an illuminating account of the science underlying the use of adhesives, a branch of chemical technology which is fundamental to the science of coatings and composite materials and to the performance of all types of bonded structures. This book guides the reader through the essential basic polymer science, and the chemistry of adhesives in use at present. It discusses surface preparation for adhesive bonding, and the use of primers and coupling agents. There is a detailed chapter on contact angles and what can be predicted from them. A simple guide on stress distribution joints and how this relates to testing is included. It also examines the interaction of adhesives and the environment, including an analysis of the resistance of joints to water, oxygen and ultra-violet light. Adhesion Science provides a comprehensive introduction to the chemistry of adhesives, and will be of interest not only to chemists, but also to readers with a background in physical or materials science.
Author: K. L. Mittal
Publisher: John Wiley & Sons
ISBN: 1394231016
Category : Technology & Engineering
Languages : en
Pages : 596
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Book Description
POLYMER SURFACE MODIFICATION TO ENHANCE ADHESION This unique, comprehensive and groundbreaking book is the first on this important subject. Polymer Surface Modification to Enhance Adhesion comprises 13 chapters and is divided into two parts: Part 1: Energetic Treatments; and Part 2: Chemical Treatments. Topics covered include atmospheric pressure plasma treatment of polymers to enhance adhesion; corona treatment of polymer surfaces to enhance adhesion; flame surface treatment of polymers to enhance adhesion; vacuum UV photo-oxidation of polymer surfaces to enhance adhesion; optimization of adhesion of polymers using photochemical surface modification UV/Ozone surface treatment of polymers to enhance adhesion; adhesion enhancement of polymer surfaces by ion beam treatment; polymer surface modification by charged particles; laser surface modification of polymeric materials; competition in adhesion between polysort and monosort functionalized polyolefinic surfaces; amine-terminated dendritic materials for polymer surface modification; arginine-glycine-aspartic acid (RGD) modification of polymer surfaces; and adhesion promoters for polymer surfaces. Audience The book will be of great interest to polymer scientists, surface scientists, adhesionists, materials scientists, plastics engineers, and to those involved in adhesive bonding, packaging, printing, painting, metallization, biological adhesion, biomedical devices, and polymer composites.
Author: John Holah
Publisher: Woodhead Publishing
ISBN: 0081001975
Category : Technology & Engineering
Languages : en
Pages : 758
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Book Description
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
Author: L.H. Lee
Publisher: Springer Science & Business Media
ISBN: 1489920730
Category : Science
Languages : en
Pages : 466
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Book Description
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420003097
Category : Technology & Engineering
Languages : en
Pages : 880
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Book Description
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
