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Author :
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (788 download)
Download or read book Appropriate Industrial Technology for Food Storage and Processing written by and published by . This book was released on 1979 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United Nations Industrial Development Organization (Vienna)
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (713 download)
Download or read book Appropriate Industrial Technology for Food Storage and Processing written by United Nations Industrial Development Organization (Vienna) and published by . This book was released on 1979 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (251 download)
Download or read book Appropriate Industrial Technology for Food Storage and Processing United Nations Industrial Development Org. United Nations written by and published by . This book was released on 1979 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United Nations Industrial Development Organization
Publisher :
ISBN 13 :
Total Pages : 148 pages
Book Rating : 4.:/5 (39 download)
Download or read book Appropriate Industrial Technology for Food Storage and Processing written by United Nations Industrial Development Organization and published by . This book was released on 1979 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Organisation des Nations Unies pour le développement industriel
Publisher :
ISBN 13 :
Total Pages : 120 pages
Book Rating : 4.:/5 (461 download)
Download or read book Appropriate Industrial Technology for Food Storage and Processing written by Organisation des Nations Unies pour le développement industriel and published by . This book was released on 1979 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1 pages
Book Rating : 4.:/5 (779 download)
Download or read book Appropriate Industrial Technology for Food Storage and Processing. Corrigendum written by and published by . This book was released on 1981 with total page 1 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Seydi Yıkmış
Publisher : Engineering Science Reference
ISBN 13 : 9781799819240
Total Pages : 0 pages
Book Rating : 4.8/5 (192 download)
Download or read book Technological Developments in Food Preservation, Processing, and Storage written by Seydi Yıkmış and published by Engineering Science Reference. This book was released on 2019-11-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book explores the latest technological developments in food preservation, processing, and storage"--
Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author :
Publisher :
ISBN 13 :
Total Pages : 154 pages
Book Rating : 4.:/5 (398 download)
Download or read book Development and Popularization of Appropriate Industrial Technology for Food Storage and Processing in the Pacific Island Countries written by and published by . This book was released on 1990 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Monika Sharma
Publisher : CRC Press
ISBN 13 : 1000405036
Total Pages : 382 pages
Book Rating : 4.0/5 (4 download)
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Monika Sharma and published by CRC Press. This book was released on 2021-10-04 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.
Download or read book Seminar on Development and Popularization of Appropriate Industrial Technology for Food Storage and Processing in the Pacific Island Countries, 23-27 April 1990, Port Vila, Vanuatu written by and published by . This book was released on 1990 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y?km??, Seydi
Publisher : IGI Global
ISBN 13 : 1799819264
Total Pages : 256 pages
Book Rating : 4.7/5 (998 download)
Download or read book Technological Developments in Food Preservation, Processing, and Storage written by Y?km??, Seydi and published by IGI Global. This book was released on 2019-11-22 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330717
Total Pages : 497 pages
Book Rating : 4.1/5 (783 download)
Download or read book Modern Technology on Food Preservation (2nd Edition) written by NPCS Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2012-06-02 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.
Author : Domien H. Bruinsma
Publisher : Bernan Press(PA)
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.E/5 ( download)
Download or read book Selection of Technology for Food Processing in Developing Countries written by Domien H. Bruinsma and published by Bernan Press(PA). This book was released on 1983 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development and technology. Consolidated approach to the selection of a processing technology. Food processing engineering. Food science. Human nutrition. Economics and management. Social sciences. Specific aspects of agro-based industries. Choice of food processing technolohy. Sugar cane. Cassava. Maize.
Author : Preeti Birwal
Publisher : CRC Press
ISBN 13 : 1000369625
Total Pages : 324 pages
Book Rating : 4.0/5 (3 download)
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Preeti Birwal and published by CRC Press. This book was released on 2021-11-25 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000353621
Total Pages : 333 pages
Book Rating : 4.0/5 (3 download)
Download or read book Food Processing and Preservation Technology written by Megh R. Goyal and published by CRC Press. This book was released on 2022-04-27 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Author : Gopal Kumar Sharma
Publisher : New India Publishing Agency
ISBN 13 : 9390083222
Total Pages : 4 pages
Book Rating : 4.3/5 (9 download)
Download or read book Advances In Processing Technology written by Gopal Kumar Sharma and published by New India Publishing Agency. This book was released on 2021-05-19 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned especially when these are import worthy products. The science and technological approach of these packing innovations was also well covered.
