Mechanisation and Automation in Dairy Technology PDF Download
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Author: Chemical Rubber Company
Publisher: CRC Press
ISBN: 9780849305092
Category : Biochemistry
Languages : en
Pages : 580
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Book Description
Author: Chemical Rubber Company
Publisher: CRC Press
ISBN: 9780849305092
Category : Biochemistry
Languages : en
Pages : 580
Get Book Here
Book Description
Author: A. Y. Tamime
Publisher: Wiley-Blackwell
ISBN: 9781841271101
Category : Technology & Engineering
Languages : en
Pages : 348
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Book Description
This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their quality control. Like any major and highly developed sector of food manufacturing, the dairy foods industry is now highly mechanised, from raw material production through to processing and product manufacture. This book has been written to show the extent and advantages of mechanisation across the range of dairy technology, and to explain the principles and rationale of introducing automated systems. In this way, authors demonstrate how combinations of state-of-the-art machinery and dedicated control systems bring to the dairy industry increased efficiency, higher quality and consistency, and opportunities for product innovation through its technological base. The volume is directed at food scientists and technologists, quality assurance personnel, analytical chemists, microbiologists, and consultants in automation and expert systems.
Author: F. D. Gunstone
Publisher: Woodhead Publishing
ISBN: 1845691687
Category : Technology & Engineering
Languages : en
Pages : 626
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Book Description
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. - Reviews the range of lipids available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids
Author: G Smit
Publisher: Elsevier
ISBN: 1855737078
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. - Reviews key developments in dairy food processing and their impact on product safety and quality - Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk - Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 140517238X
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Author: A. Y. Tamime
Publisher: Elsevier
ISBN: 1845692616
Category : Technology & Engineering
Languages : en
Pages : 808
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Book Description
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Author: Charles Onwulata
Publisher: CRC Press
ISBN: 1420028308
Category : Technology & Engineering
Languages : en
Pages : 528
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Book Description
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 1420082086
Category : Medical
Languages : en
Pages : 454
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Book Description
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Author: Kanes K. Rajah
Publisher: CRC Press
ISBN: 9780849397844
Category : Health & Fitness
Languages : en
Pages : 400
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Book Description
Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.
Author: Seid Mahdi Jafari
Publisher: Woodhead Publishing
ISBN: 0128197056
Category : Technology & Engineering
Languages : en
Pages : 400
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Book Description
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments. - Thoroughly explores alternatives in food processing through innovative transporting operations - Brings novel applications of pumping and conveying operations in food industries - Covers how to improve the quality and safety of food products with good transporting operations
