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Author: Jayne E. Bock
Publisher: Elsevier
ISBN: 0128195711
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument's principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. - Acts as an authoritative source for information regarding the farinograph and its use - Provides full coverage of the principles governing the instrument, its operation and application of results - Contains a troubleshooting section which addresses common issues encountered with the instrument - Covers information on potential sources of error and how to avoid or control them - Equips the reader to determine when an instrument requires maintenance and/or repair
Author: Jayne E. Bock
Publisher: Elsevier
ISBN: 0128195711
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument's principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. - Acts as an authoritative source for information regarding the farinograph and its use - Provides full coverage of the principles governing the instrument, its operation and application of results - Contains a troubleshooting section which addresses common issues encountered with the instrument - Covers information on potential sources of error and how to avoid or control them - Equips the reader to determine when an instrument requires maintenance and/or repair
Author: American Association of Cereal Chemists. Physical Testing Methods Committee
Publisher:
ISBN:
Category : Dough
Languages : en
Pages : 92
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Book Description
Author: Stanley P. Cauvain
Publisher: DEStech Publications, Inc
ISBN: 1932078991
Category : Reference
Languages : en
Pages : 511
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Book Description
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Author: Rakesh K. Singh
Publisher: Routledge
ISBN: 1351447599
Category : Technology & Engineering
Languages : en
Pages : 268
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Book Description
This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.
Author: Michel Dubois
Publisher: Elsevier
ISBN: 0128104589
Category : Technology & Engineering
Languages : en
Pages : 95
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Book Description
The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives, resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides deep insight into its coupling with the Chopin Alveograph. As the first revision of this resource in 20 years, this new edition explains major modifications and improvements of the alveograph through new and completely revised chapters. A new chapter on the Consistograph, the component used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated alveograph protocol and its benefits for users of flour that will be part of formulations when gluten quality and performance is crucial. It covers the controversial subject in depth, along with the technical basis for the development of the debate, and compares the uses of both methods on the same wheat. In addition to wheat flour, the book provides guidance for using the alveograph on additional products, such as durum wheat semolina and durum pasta. All the chapters have been rewritten to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs. This large-format, easy-to-read handbook includes two helpful appendixes: The first lists the main parts of the alveograph, and the second lists selected references concerning the alveograph. The AlveoConsistograph Handbook will provide users all along the cereal chain with up-to-date information that helps them to get the most out of their daily use of this important technology. The book will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, and grain exporters Description of different types of alveographs Theory of the alveograph Description of the alveograph procedure Modification of the alveograph procedure Interpretation of alveograph results Factors influencing the alveograph Alveograph calibration Description of the consistograph Adapted hydration method for the alveograph Troubleshooting
Author: Gustavo V. Barbosa-Cánovas
Publisher: EOLSS Publications
ISBN: 1905839464
Category :
Languages : en
Pages : 534
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Book Description
Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 0429831560
Category : Science
Languages : en
Pages : 1244
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Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Author: Ferenc A. Mohos
Publisher: John Wiley & Sons
ISBN: 1118939778
Category : Technology & Engineering
Languages : en
Pages : 805
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Book Description
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Author: Gonul Kaletunc
Publisher: CRC Press
ISBN: 9780203911785
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.
Author: B. S. KAMEL AND C. E. STAUFFER
Publisher: Springer
ISBN: 1489972560
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
