Cooling Technology in the Food Industry PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Cooling Technology in the Food Industry PDF full book. Access full book title Cooling Technology in the Food Industry by Aurel Ciobanu. Download full books in PDF and EPUB format.
Author: Aurel Ciobanu
Publisher: CRC Press
ISBN: 9780856260186
Category : Cold storage
Languages : en
Pages : 506
Get Book Here
Book Description
Scientific background. General systems applied in food refrigeration. Applications: meat, poultry, fish, milk and dairy products, eggs, fruits and vegetables, ice cream, prepared foods, fermented beverages, other food products, cold chain.
Author: Aurel Ciobanu
Publisher: CRC Press
ISBN: 9780856260186
Category : Cold storage
Languages : en
Pages : 506
Get Book Here
Book Description
Scientific background. General systems applied in food refrigeration. Applications: meat, poultry, fish, milk and dairy products, eggs, fruits and vegetables, ice cream, prepared foods, fermented beverages, other food products, cold chain.
Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0124104819
Category : Technology & Engineering
Languages : en
Pages : 653
Get Book Here
Book Description
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Author: Stephanie Clark
Publisher: John Wiley & Sons
ISBN: 1118846281
Category : Technology & Engineering
Languages : en
Pages : 603
Get Book Here
Book Description
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Author: Mohammed M. Farid
Publisher: CRC Press
ISBN: 142005354X
Category : Science
Languages : en
Pages : 1000
Get Book Here
Book Description
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439876797
Category : Science
Languages : en
Pages : 677
Get Book Here
Book Description
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
Author: Ibrahim Dincer
Publisher: CRC Press
ISBN: 1000158640
Category : Science
Languages : en
Pages : 420
Get Book Here
Book Description
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1420027409
Category : Technology & Engineering
Languages : en
Pages : 758
Get Book Here
Book Description
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Author: Carlos Ricardo Soccol
Publisher: CRC Press
ISBN: 1439887659
Category : Science
Languages : en
Pages : 512
Get Book Here
Book Description
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
Author: P.J. Fellows
Publisher: Woodhead Publishing
ISBN: 0081005237
Category : Technology & Engineering
Languages : en
Pages : 1154
Get Book Here
Book Description
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. - Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics - Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
Author: Volodymyr Nadykto
Publisher: Springer
ISBN: 3030149188
Category : Technology & Engineering
Languages : en
Pages : 790
Get Book Here
Book Description
This book presents the latest trends and challenges in the development of general engineering and mechanical engineering in the agriculture and horticulture sectors.
