Author: Jayadeep Vijayan
Publisher:
ISBN:
Category :
Languages : en
Pages : 412

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Book Description

Author: C.P. Mallett
Publisher: Springer Science & Business Media
ISBN: 9780751400724
Category : Technology & Engineering
Languages : en
Pages : 370

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Book Description
This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.

Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289

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Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.

Author: Ibrahim Dincer
Publisher: CRC Press
ISBN: 1000158640
Category : Science
Languages : en
Pages : 420

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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: Jorge Welti-Chanes
Publisher: CRC Press
ISBN: 1420006266
Category : Science
Languages : en
Pages : 570

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Book Description
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.

Author: Brent Andrew Anderson
Publisher:
ISBN:
Category :
Languages : en
Pages : 480

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Book Description

Author: Lynn Jeffrey Hubbard
Publisher:
ISBN:
Category : Deep frying
Languages : en
Pages : 368

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Book Description

Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 352760720X
Category : Technology & Engineering
Languages : en
Pages : 607

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Book Description
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Author: Shyam S. Sablani
Publisher: CRC Press
ISBN: 1000611612
Category : Science
Languages : en
Pages : 729

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Book Description
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Author: Servet Gulum Sumnu
Publisher: CRC Press
ISBN: 1420055593
Category : Technology & Engineering
Languages : en
Pages : 330

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Book Description
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie