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Author: Soojin Jun
Publisher: CRC Press
ISBN: 1420055542
Category : Science
Languages : en
Pages : 370
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Book Description
The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow's consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effective
Author: Soojin Jun
Publisher: CRC Press
ISBN: 1420055542
Category : Science
Languages : en
Pages : 370
Get Book Here
Book Description
The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow's consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effective
Author: Sergio Lupi
Publisher: Springer
ISBN: 3319460153
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
This book provides a comprehensive overview of the main electrical technologies for process heating, which tend to be treated separately in specialized books. Individual chapters focus on heat transfer, electromagnetic fields in electro-technologies, arc furnaces, resistance furnaces, direct resistance heating, induction heating, and high-frequency and microwave heating. The author highlights those topics of greatest relevance to a wide-ranging teaching program, and at the same time offer a detailed review of the main applications of the various technologies. The content represents a synthesis of the extensive knowledge and experience that the author has accumulated while researching and teaching at the University of Padua’s Engineering Faculty. This text on industrial electroheating technologies is a valuable resource not only for students of industrial, electrical, chemical, and material science engineering, but also for engineers, technicians and others involved in the application of electroheating and energy-efficient industrial processes.
Author: Grahame W. Gould
Publisher: CRC Press
ISBN: 9781566767828
Category : Technology & Engineering
Languages : en
Pages : 286
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Book Description
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.
Author: Ashim Datta
Publisher: Cambridge University Press
ISBN: 0521119243
Category : Medical
Languages : en
Pages : 533
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Book Description
Organised around problem solving, this book introduces the reader to computational simulation, bridging fundamental theory with real-world applications.
Author: Isaac Chang
Publisher: Elsevier
ISBN: 085709890X
Category : Technology & Engineering
Languages : en
Pages : 624
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Book Description
Powder metallurgy (PM) is a popular metal forming technology used to produce dense and precision components. Different powder and component forming routes can be used to create an end product with specific properties for a particular application or industry. Advances in powder metallurgy explores a range of materials and techniques used for powder metallurgy and the use of this technology across a variety of application areas.Part one discusses the forming and shaping of metal powders and includes chapters on atomisation techniques, electrolysis and plasma synthesis of metallic nanopowders. Part two goes on to highlight specific materials and their properties including advanced powdered steel alloys, porous metals and titanium alloys. Part three reviews the manufacture and densification of PM components and explores joining techniques, process optimisation in powder component manufacturing and non-destructive evaluation of PM parts. Finally, part four focusses on the applications of PM in the automotive industry and the use of PM in the production of cutting tools and biomaterials.Advances in powder metallurgy is a standard reference for structural engineers and component manufacturers in the metal forming industry, professionals working in industries that use PM components and academics with a research interest in the field. - Discusses the forming and shaping of metal powders and includes chapters on atomisation techniques - Highlights specific materials and their properties including advanced powdered steel alloys, porous metals and titanium alloys - Reviews the manufacture and densification of PM components and explores joining techniques
Author: M.A. Rao
Publisher: CRC Press
ISBN: 1420028804
Category : Technology & Engineering
Languages : en
Pages : 762
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Book Description
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Author: Alfred Mühlbauer
Publisher: Vulkan-Verlag GmbH
ISBN: 9783802729461
Category : Science
Languages : en
Pages : 224
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Book Description
Based on the remarkable discoveries of the fathers of electromagnetism, induction heating and melting became one of the most advanced methods of material production, modification and manufacturing. Industries that intensively use induction heating include steel, automotive, machinery, aerospace, electronics, crystal growth and some others. New applications are emerging in food and packaging industries, and even in medicine. But who invented induction heating and when did it happen? Various significant developments and methods that played a big role in induction technique are almost forgotten or at least not known to modern engineers. Knowledge of the experience of the previous generations, especially of the works of the pioneers, can reveal many interesting ideas, which were abandoned at that time but could be practical today with more advanced materials, components and technologies. Knowledge of successes and failures of others will help to avoid mistakes and foresee future ways of induction technology expansion. The goal of this book is not to give an accurate chronological list of main events and achievements, but to show dynamics of technology and illustrate it with examples, multiple pictures and references. In July 2006 the world induction community lost one of its most distinguished members - Professor Alfred M�hlbauer-outstanding scientist, engineer, teacher and relentless promoter of Induction Technology. This book is his last imposing and great project, which was completed by his colleagues and friends.
Author: Pablo Juliano
Publisher: Academic Press
ISBN: 0323853595
Category : Technology & Engineering
Languages : en
Pages : 518
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Book Description
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. - Focuses on innovation across the food supply chain beyond the traditional food engineering discipline - Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs - Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
Author: K Skog
Publisher: Woodhead Publishing
ISBN: 1845692012
Category : Technology & Engineering
Languages : en
Pages : 536
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Book Description
Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry. - Analyses the formation of health hazardous compounds during heat treatment of foods - Discusses practical methods to minimise formation - Distinguished editors and international team of contributors
Author: Nitin Kumar
Publisher: John Wiley & Sons
ISBN: 1119776414
Category : Technology & Engineering
Languages : en
Pages : 504
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Book Description
Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
