Author: Siti Noorbaiyah Abdul Malek
Publisher:
ISBN:
Category : Microwave food products
Languages : en
Pages : 260

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Book Description

Author: Anubhav Pratap-Singh
Publisher: Springer Nature
ISBN: 3031516133
Category :
Languages : en
Pages : 738

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Book Description

Author: Vimal Katiyar
Publisher: Springer Nature
ISBN: 9813361697
Category : Technology & Engineering
Languages : en
Pages : 452

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Book Description
p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging in terms of utilizing various nanosystems such as polymeric nanocomposites, nanoencapsulation systems, nanoemulsion systems, and others.Further, it also discusses experimental practices for bionanostructured and edible packaging materials to check the effectivity in terms of offering enhanced shelf life of food products. It also touches upon the socio-techno challenges in-line with developing edible packaging materials using nanotechnology for high performance packaging application. The book is an excellent guide for both the academia and industry especially early career professionals in edible food packaging sectors for selecting proper biomaterial involvingbiofillers, modifiers, cross linkers, compatibilizers and others to enhance the property of edible food packaging for targeted features. ^

Author: K Barnes
Publisher: Woodhead Publishing
ISBN:
Category : Science
Languages : en
Pages : 488

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Book Description
Food packaging is the most obvious example of a food contact material.

Author: Tatiana Koutchma
Publisher: Academic Press
ISBN: 0128187166
Category : Technology & Engineering
Languages : en
Pages : 174

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Book Description
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). - Provides basic principles and mechanisms of electromagnetic heating and microwave - Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods - Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages

Author: Plastics Instit
Publisher: CRC Press
ISBN: 9780877628668
Category : Technology & Engineering
Languages : en
Pages : 396

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Book Description
This book contains papers, presented at the eighth annual FoodPlas conference held in Orlando, Florida in 1991, on the role of plastics in supermarkets, food processors and food companies, and on the regulations and design for plastics packaging.

Author: A. Witczak
Publisher: CRC Press
ISBN: 1498748538
Category : Medical
Languages : en
Pages : 509

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Book Description
Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety

Author: Shakeel Ahmed
Publisher: Springer
ISBN: 981131909X
Category : Technology & Engineering
Languages : en
Pages : 305

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Book Description
This book provides an overview of the lastest developments in biobased materials and their applications in food packaging. Written by experts in their respective research domain, its thirteen chapters discuss in detail fundamental knowledge on bio based materials. It is intended as a reference book for researchers, students, research scholars, academicians and scientists seeking biobased materials for food packaging applications.

Author: Ashim K. Datta
Publisher: CRC Press
ISBN: 9780824704902
Category : Technology & Engineering
Languages : en
Pages : 554

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Book Description
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

Author: Pablo Juliano
Publisher: Academic Press
ISBN: 0323853595
Category : Technology & Engineering
Languages : en
Pages : 518

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Book Description
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. - Focuses on innovation across the food supply chain beyond the traditional food engineering discipline - Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs - Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)