Alternatives To Conventional Food Processing

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Alternatives to Conventional Food Processing

Author : Andrew Proctor
Publisher : Royal Society of Chemistry
ISBN 13 : 1788014030
Total Pages : 528 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Alternatives to Conventional Food Processing by : Andrew Proctor

Download or read book Alternatives to Conventional Food Processing written by Andrew Proctor and published by Royal Society of Chemistry. This book was released on 2018-01-17 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.

Innovative Food Processing Technologies

Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Food Processing Technologies by :

Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Alternatives to Conventional Food Processing

Author : Andrew Proctor
Publisher :
ISBN 13 : 9781523121427
Total Pages : 509 pages
Book Rating : 4.1/5 (214 download)

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Book Synopsis Alternatives to Conventional Food Processing by : Andrew Proctor

Download or read book Alternatives to Conventional Food Processing written by Andrew Proctor and published by . This book was released on 2018 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.

Food Processing

Author : Stephanie Clark
Publisher : John Wiley & Sons
ISBN 13 : 1118846281
Total Pages : 603 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Processing by : Stephanie Clark

Download or read book Food Processing written by Stephanie Clark and published by John Wiley & Sons. This book was released on 2014-04-03 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Conventional and Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
ISBN 13 : 111840632X
Total Pages : 754 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Conventional and Advanced Food Processing Technologies by : Suvendu Bhattacharya

Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Innovations in the Food System

Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 0309495601
Total Pages : 135 pages
Book Rating : 4.3/5 (94 download)

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Book Synopsis Innovations in the Food System by : National Academies of Sciences, Engineering, and Medicine

Download or read book Innovations in the Food System written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2020-05-01 with total page 135 pages. Available in PDF, EPUB and Kindle. Book excerpt: On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Novel and Alternative Methods in Food Processing

Author : N. Veena
Publisher : CRC Press
ISBN 13 : 1000735176
Total Pages : 357 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Novel and Alternative Methods in Food Processing by : N. Veena

Download or read book Novel and Alternative Methods in Food Processing written by N. Veena and published by CRC Press. This book was released on 2023-08-04 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.

Alternative and Replacement Foods

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114983
Total Pages : 494 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Alternative and Replacement Foods by : Alexandru Mihai Grumezescu

Download or read book Alternative and Replacement Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-03-17 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heath Summarizes advances in dietary supplements, probiotics and nutraceuticals Includes research advances on snacks, vegan diets, gluten-free foods and more Provides identification and research studies on anti-obesity foods Presents information on alternative protein sources

Green Food Processing Techniques

Author : Farid Chemat
Publisher : Academic Press
ISBN 13 : 0128154438
Total Pages : 586 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Green Food Processing Techniques by : Farid Chemat

Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Sustainable Production Technology in Food

Author : Jose M. Lorenzo
Publisher : Academic Press
ISBN 13 : 012823220X
Total Pages : 236 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Sustainable Production Technology in Food by : Jose M. Lorenzo

Download or read book Sustainable Production Technology in Food written by Jose M. Lorenzo and published by Academic Press. This book was released on 2021-08-06 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. Presents a comprehensive discussion around the technological advances of sustainable food production Addresses the current relationship between food production and sustainability Focuses on how technology can impact the sustainability of the food production system

Emerging Technologies for Food Processing

Author : Da-Wen Sun
Publisher : Elsevier
ISBN 13 : 0124104819
Total Pages : 666 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Emerging Technologies for Food Processing by : Da-Wen Sun

Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Organic Production and Use of Alternative Crops

Author : Franc Bavec
Publisher : CRC Press
ISBN 13 : 1000713423
Total Pages : 188 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Organic Production and Use of Alternative Crops by : Franc Bavec

Download or read book Organic Production and Use of Alternative Crops written by Franc Bavec and published by CRC Press. This book was released on 2006-07-20 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and negle

Alternative Energy Sources for Green Chemistry

Author : Georgios Stefanidis
Publisher : Royal Society of Chemistry
ISBN 13 : 1782623639
Total Pages : 428 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis Alternative Energy Sources for Green Chemistry by : Georgios Stefanidis

Download or read book Alternative Energy Sources for Green Chemistry written by Georgios Stefanidis and published by Royal Society of Chemistry. This book was released on 2016-08-24 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of alternative energy forms and transfer mechanisms is one of the key approaches of process intensification. In recent years, significant amounts of research have been carried out in developing chemical processing technologies enhanced by plasma, electric and magnetic fields, electromagnetic and ultra-sound waves and high gravity fields. Discussing the broad impact of alternative energy transfer technologies on reactions, separations and materials synthesis, this book reports on recent breakthrough results in various application areas. It provides a comprehensive overview of the current developments in the field. The book enables industrialists, academics and postgraduates in alternative-energy based processing to see the potential of alternative energies for green chemistry and sustainability of chemical manufacturing.

Food Chemistry

Author : Mousumi Sen
Publisher : John Wiley & Sons
ISBN 13 : 1119791618
Total Pages : 500 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Food Chemistry by : Mousumi Sen

Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Non-thermal Food Engineering Operations

Author : Enrique Ortega-Rivas
Publisher : Springer Science & Business Media
ISBN 13 : 1461420385
Total Pages : 362 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Non-thermal Food Engineering Operations by : Enrique Ortega-Rivas

Download or read book Non-thermal Food Engineering Operations written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2012-02-25 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

Author : Antonio Bevilacqua
Publisher : Bentham Science Publishers
ISBN 13 : 1608050963
Total Pages : 215 pages
Book Rating : 4.6/5 (8 download)

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Book Synopsis Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability by : Antonio Bevilacqua

Download or read book Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability written by Antonio Bevilacqua and published by Bentham Science Publishers. This book was released on 2010-12-02 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Food Fears

Author : Alison Blay-Palmer
Publisher : Routledge
ISBN 13 : 1317134389
Total Pages : 196 pages
Book Rating : 4.3/5 (171 download)

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Book Synopsis Food Fears by : Alison Blay-Palmer

Download or read book Food Fears written by Alison Blay-Palmer and published by Routledge. This book was released on 2016-04-15 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The industrial food system of the West is increasingly perceived as problematic. The physical, social and intellectual distance between consumers and their food stems from a food system that privileges quantity and efficiency over quality, with an underlying assumption that food is a commodity, rather than a source of nourishment and pleasure. In the wake of various food and health scares, there is a growing demand from consumers to change the food they eat, which in turn acts as a catalyst for the industry to adapt and for alternative systems to evolve. Drawing on a wealth of empirical research into mainstream and alternative North American food systems, this book discusses how sustainable, grass roots, local food systems offer a template for meaningful individual activism as a way to bring about change from the bottom up, while at the same time creating pressure for policy changes at all levels of government. This movement signals a shift away from market economy principles and reflects a desire to embody social and ecological values as the foundation for future growth.