Science and Engineering of Chinese Liquor (Baijiu) PDF Download
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Author: Yan Xu
Publisher: Springer Nature
ISBN: 9811921954
Category : Science
Languages : en
Pages : 614
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Book Description
This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.
Author: Yan Xu
Publisher: Springer Nature
ISBN: 9811921954
Category : Science
Languages : en
Pages : 614
Get Book
Book Description
This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.
Author: Baoguo Sun
Publisher: World Scientific
ISBN: 9811233586
Category : Technology & Engineering
Languages : en
Pages : 275
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Book Description
Baijiu and Huangjiu are the mainstream alcoholic drinks in China because of their long history and abundant cultural components. With a history of over 7000 years, Huangjiu is one of the three ancient alcoholic beverages in the world along with grape wine and beer. Baijiu, one of the earliest distilled spirits, takes its place in the top six distilled spirits in the world by enjoying a history of over 2000 years.This popular science book introduces the concept, history, culture, brewing techniques, flavor types and characteristics of Baijiu and Huangjiu with vivid illustrations. In addition, stories of famous people and alcohol brands, as well as the health factors of Baijiu and Huangjiu are described in detail in this book. Written by an expert team led by Professor Baoguo Sun, an Academician of the Chinese Academy of Engineering, the content also covers the research findings of Baijiu and Huangjiu. Both informative and interesting, this book will provide readers with a comprehensive and objective overview of Chinese alcohols.
Author: Jiuping Xu
Publisher: Springer
ISBN: 3030212556
Category : Technology & Engineering
Languages : en
Pages : 790
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Book Description
This book gathers the proceedings of the 13th International Conference on Management Science and Engineering Management (ICMSEM 2019), which was held at Brock University, Ontario, Canada on August 5–8, 2019. Exploring the latest ideas and pioneering research achievements in management science and engineering management, the respective contributions highlight both theoretical and practical studies on management science and computing methodologies, and present advanced management concepts and computing technologies for decision-making problems involving large, uncertain and unstructured data. Accordingly, the proceedings offer researchers and practitioners in related fields an essential update, as well as a source of new research directions.
Author: Brian Guthrie
Publisher: ACS Symposium
ISBN: 9780841234673
Category : Medical
Languages : en
Pages : 0
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Book Description
Compiling recent advances in the chemistry of sex, smoke, and spirits, this work showcases applications of common methods of analysis and mechanistic learning to diverse subjects. This work addresses emerging concerns about environmental smoke, the under-representation of the chemistry of attraction, and challenges in the analyses of alcoholic beverages. Researchers practicing these methods and those active in the chemical origins of sensations, including analysis and mechanisms of formation, will find this book useful.
Author: John Piggott
Publisher: Elsevier
ISBN: 085709517X
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
Author: Jyoti Prakash Tamang
Publisher: Frontiers Media SA
ISBN: 288974440X
Category : Science
Languages : en
Pages : 276
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Book Description
Author: Yiu H. Hui
Publisher: CRC Press
ISBN: 0849398495
Category : Food
Languages : en
Pages : 938
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Book Description
Author: Wanping Chen
Publisher: Frontiers Media SA
ISBN: 2889748804
Category : Science
Languages : en
Pages : 519
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Book Description
Author: Binoy K. Saikia
Publisher: CRC Press
ISBN: 1000735923
Category : Science
Languages : en
Pages : 581
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Book Description
Presenting a collection of papers resulting from the conference on "Applied Chemistry and Industrial Catalysis (ACIC 2021), Qingdao, China, 24-26 December 2021". The theme of the conference was: "Clean Production and High Value Utilization", discussing how to reduce the environmental footprint at the source and produce high value-added end products in chemical manufacturing. The conference brought together scholars from the Chinese government, top universities, business associations, research centers and high-tech enterprises, and was committed to building and enabling a platform for the cooperation among the Chinese government, Chemical industry, and scholars. The goal was to build a bridge between R&D results and the Chemical industry. The conference conducted in-depth exchanges and discussions on relevant topics such as applied chemistry and industrial catalysis aiming to provide an academic and technical communication platform for scholars and engineers engaged in scientific research and engineering practice in the field of chemistry, catalysis and function material. By sharing the research status of scientific research achievements and cutting-edge technologies, it helps scholars and engineers all over the world comprehend the academic development trend and broaden research ideas. So as to strengthen international academic research, academic topics exchange and discussion, and promote the industrialization cooperation of academic achievements.
Author: Jian Chen
Publisher: CRC Press
ISBN: 1439844968
Category : Science
Languages : en
Pages : 410
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Book Description
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
