Calorimetry in Food Processing PDF Download
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Author: Gönül Kaletunç
Publisher: John Wiley & Sons
ISBN: 0813805945
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Author: Gönül Kaletunç
Publisher: John Wiley & Sons
ISBN: 0813805945
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Author: Gönül Kaletunç
Publisher: John Wiley & Sons
ISBN: 0813814839
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Author: Emma Chiavaro
Publisher: CRC Press
ISBN: 1466591528
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability. This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies.
Author: Mohammed M. Farid
Publisher: CRC Press
ISBN: 142005354X
Category : Science
Languages : en
Pages : 1000
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Book Description
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Author: Colm O'Donnell
Publisher: John Wiley & Sons
ISBN: 1118307437
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Author: Stefan Mathias Sarge
Publisher: John Wiley & Sons
ISBN: 3527649387
Category : Science
Languages : en
Pages : 346
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Book Description
Clearly divided into three parts, this practical book begins by dealing with all fundamental aspects of calorimetry. The second part looks at the equipment used and new developments. The third and final section provides measurement guidelines in order to obtain the best results. The result is optimized knowledge for users of this technique, supplemented with practical tips and tricks.
Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1444398253
Category : Technology & Engineering
Languages : en
Pages : 1543
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Book Description
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Author: Aline Auroux
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110590492
Category : Technology & Engineering
Languages : en
Pages : 521
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Book Description
This book summarizes the application of thermal analysis tools in different research areas. Areas covered include characterization of catalytic materials, plastics and polymers, analysis of salts, minerals and oxides. The reader is provided with an overview of experimental strategy, methodology, usage of complementary thermoanalytical methods and the type of information which could be drawn depending on the research field.
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1439836051
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Author: R.P. Singh
Publisher: Springer Science & Business Media
ISBN: 9400923708
Category : Technology & Engineering
Languages : en
Pages : 576
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Book Description
Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
