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Author: V.M. Balasubramaniam
Publisher: Springer
ISBN: 1493932349
Category : Technology & Engineering
Languages : en
Pages : 758
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Book Description
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Author: V.M. Balasubramaniam
Publisher: Springer
ISBN: 1493932349
Category : Technology & Engineering
Languages : en
Pages : 758
Get Book Here
Book Description
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Author:
Publisher:
ISBN: 9780986185403
Category :
Languages : en
Pages : 288
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Book Description
Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 9780306480713
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128114991
Category : Technology & Engineering
Languages : en
Pages : 526
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Book Description
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Author: P Richardson
Publisher: Elsevier
ISBN: 1845694694
Category : Technology & Engineering
Languages : en
Pages : 428
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Book Description
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods.Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products.In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. - Reviews advances in packaging formats and processing technologies - Covers innovative can designs and non-traditional packaging formats - Examines the safety of in-pack processed foods, including concerns over pathogens
Author: S. Donald Holdsworth
Publisher: Springer
ISBN: 3319249045
Category : Technology & Engineering
Languages : en
Pages : 525
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Book Description
This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Author: Marc Regier
Publisher: Woodhead Publishing
ISBN: 0081005318
Category : Technology & Engineering
Languages : en
Pages : 486
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Book Description
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Author: Victor R Preedy
Publisher: Academic Press
ISBN: 0124047092
Category : Technology & Engineering
Languages : en
Pages : 725
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Book Description
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. - Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods - Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods - Explores advances in analytical and methodological science within each chapter
Author: Fernanda A. R. Oliveira
Publisher: CRC Press
ISBN: 9781420049008
Category : Technology & Engineering
Languages : en
Pages : 442
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Book Description
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul
Author: Mohammed Wasim Siddiqui
Publisher: Springer
ISBN: 3319106775
Category : Technology & Engineering
Languages : en
Pages : 313
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Book Description
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman
