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Author: Rodolfo H. Mascheroni
Publisher: CRC Press
ISBN: 1420055488
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.
Author: Rodolfo H. Mascheroni
Publisher: CRC Press
ISBN: 1420055488
Category : Technology & Engineering
Languages : en
Pages : 405
Get Book Here
Book Description
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods. Following an overview of basic concepts and general calculation procedures involved in cooling, freezing, thawing, and freeze-drying, the book discusses: Sizing, peeling, cutting, sorting, and blanching fruits and vegetables Pretreatments for meats, including tenderization, electrical stimulation, portioning, curing, and smoking Pretreatments for fish and other seafood Processing of poultry Air and osmotic partial dehydration, infusion of special nutrients, and the concentration of juices Traditional chilling and freezing methods Special precooling and freezing techniques The effects of thawing on food, factors that influence the choice and design of thawing processes, and various thawing methods Freeze-drying equipment Each chapter is written by a recognized specialist and can serve as a stand-alone resource for the particular topic. Several chapters present case studies that can be used for developing processes or in teaching applications. Processors, researchers, and educators in the food industry will find this volume to be an invaluable reference for a host of food operations.
Author: Rodolfo H. Mascheroni
Publisher: CRC Press
ISBN: 1420055518
Category : Technology & Engineering
Languages : en
Pages : 391
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Book Description
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv
Author: R. L. Earle
Publisher: Elsevier
ISBN: 1483293106
Category : Technology & Engineering
Languages : en
Pages : 216
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Book Description
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
Author: Kenneth J. Valentas
Publisher: CRC Press
ISBN: 9781420049077
Category : Technology & Engineering
Languages : en
Pages : 732
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Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: Susanta Kumar Das
Publisher: CRC Press
ISBN: 0429608349
Category : Technology & Engineering
Languages : en
Pages : 605
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Book Description
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
Author: Anderson de Souza Sant'Ana
Publisher: John Wiley & Sons
ISBN: 1118756428
Category : Technology & Engineering
Languages : en
Pages : 611
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Book Description
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Author: Kenneth J. Valentas
Publisher: CRC Press
ISBN: 9780824782795
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,
Author: Serafim Bakalis
Publisher: Elsevier
ISBN: 178242296X
Category : Technology & Engineering
Languages : en
Pages : 372
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Book Description
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution. - Comprehensively reviews the various applications of modeling in conventional food processing - Examines the modeling of multiphase unit operations and various food processes involving heating and cooling - Analyzes the models used to optimize food distribution
Author: Wilbert Stoecker
Publisher: McGraw Hill Professional
ISBN: 0071503641
Category : Technology & Engineering
Languages : en
Pages : 801
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Book Description
Drawing from the best of the widely dispersed literature in the field and the authorÕs vast professional knowledge and experience, here is todayÕs most exhaustive, one-stop coverage of the fundamentals, design, installation, and operation of industrial refrigeration systems. Detailing the industry changes caused by the conversion from CFCs to non-ozone-depleting refrigerants and by the development of microprocessors and new secondary coolants, Industrial Refrigeration Handbook also examines multistage systems; compressors, evaporators, and condensers; piping, vessels, valves and refrigerant controls; liquid recirculation; refrigeration load calculations; refrigeration and freezing of food; and safety procedures. Offering a rare compilation of thermodynamic data on the most-used industrial refrigerants, the Handbook is a mother lode of vital information and guidance for every practitioner in the field.
Author: Senate Commission on Food Safety SKLM
Publisher: John Wiley & Sons
ISBN: 3527611509
Category : Technology & Engineering
Languages : en
Pages : 294
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Book Description
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
