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Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
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Book Description
Author: Wallace B. Van Arsdel
Publisher: John Wiley & Sons
ISBN:
Category : Science
Languages : en
Pages : 402
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Book Description
Author: Gustavo V. Barbosa-Cánovas
Publisher: Food & Agriculture Org.
ISBN: 9789251052952
Category : Business & Economics
Languages : en
Pages : 88
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Book Description
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Author: Norman W. Desrosier
Publisher: Springer Science & Business Media
ISBN: 9401177260
Category : Science
Languages : en
Pages : 640
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Book Description
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Author: Institut international du froid
Publisher:
ISBN: 9782913149526
Category : Frozen foods
Languages : en
Pages : 174
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Book Description
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: Ernest Hodgson
Publisher: Academic Press
ISBN: 0124158137
Category : Medical
Languages : en
Pages : 452
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Book Description
Environmental toxicology is generally held to be the study of the potential of constituents of outdoor environments to impact either human health or the biological structure of the ecosystems involved. This volume is a first attempt to integrate toxicological studies of all of the many human environments, both indoor and outdoor, and their complex interrelationships. Included are considerations of natural environments, the agroecosystem, occupational, urban and domestic environments as well as the environment associated with Superfund sites and military deployments. The primary emphasis is on public health, including the potential health effects of toxicants found in different environments, the bioprocessing of such toxicants in humans and surrogate animals and the principles of risk analysis. Approaches the toxicology of human environments in a new and unique way, stressing the complex interrelationships of all human environments and the implication for human and environmental health Each chapter is written by an acknowledged expert and is addressed to those interested in the broader implications of the environmental modifications that are always associated with the activities of humans living and working in them
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author: Arthur A. Teixeira
Publisher: Springer Science & Business Media
ISBN: 1461520436
Category : Technology & Engineering
Languages : en
Pages : 210
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Book Description
This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un derstanding of how computer system concepts can be applied to food pro cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com puter applications to meet their own specific needs. The book should also serve as a useful text or guide for students in food engineering or food technology seeking a practical course on food process automation at the undergraduate-graduate level interface. The material covered includes the use of microcomputers for automated data acquisition and analysis in the laboratory and pilot plant, followed by the use of computer-based process control systems on the production plant floor. Higher-level applications are also included to illustrate the use of engineering software containing mathematical models for computer simulation, optimization, and intelligent on-line control of specific food processing unit operations.
Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696
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Book Description
Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
