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Bioproducts Processing
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Book Synopsis Bioproducts Processing by : M. A. Hashim
Download or read book Bioproducts Processing written by M. A. Hashim and published by IChemE. This book was released on 1994 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: These papers from the 1994 Kuala Lumpur conference on bioproducts processing in the tropics discuss: problems of bioproducts processing with a tropical orientation; the technology of fermentation of tropical products; bio-conversion of waste from tropical materials; and effluent treatment problems.
Book Synopsis Food and Industrial Bioproducts and Bioprocessing by : Nurhan Turgut Dunford
Download or read book Food and Industrial Bioproducts and Bioprocessing written by Nurhan Turgut Dunford and published by John Wiley & Sons. This book was released on 2012-05-01 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
Book Synopsis Thermal Processing of Bio-Materials by : Tadeusz Kudra
Download or read book Thermal Processing of Bio-Materials written by Tadeusz Kudra and published by CRC Press. This book was released on 1998-09-16 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a result of developments in biotechnology, bioengineering, and related sciences, processing of bio-materials and bioproducts has become an area of strategic importance. Written in a textbook style, this book attempts to bring together both the theory and practice of thermal processing of bio-materials. The authors describe the principal techniques such as freezing, chilling, membrane concentration, evaporation, drying, and sterilization and their own research experiences, including degradation of thermo and xerolabile bio- products.
Book Synopsis Advances in Processing Technologies for Bio-based Nanosystems in Food by : Óscar L. Ramos
Download or read book Advances in Processing Technologies for Bio-based Nanosystems in Food written by Óscar L. Ramos and published by CRC Press. This book was released on 2019-07-25 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.
Book Synopsis Evaporation Technology in Food Processing by : Seid Mahdi Jafari
Download or read book Evaporation Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2024-03-15 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories. Divided in four sections, “Evaporation basics," “Different types of evaporators, “Application of evaporators in the food industry and “Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam Brings new opportunities in food processing through innovative evaporation processes Covers the design, control and efficiency of evaporators
Book Synopsis Engineering Aspects of Thermal Food Processing by : Ricardo Simpson
Download or read book Engineering Aspects of Thermal Food Processing written by Ricardo Simpson and published by CRC Press. This book was released on 2009-06-22 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
Book Synopsis Computational Fluid Dynamics Applications in Bio and Biomedical Processes by : Satya Eswari Jujjavarapu
Download or read book Computational Fluid Dynamics Applications in Bio and Biomedical Processes written by Satya Eswari Jujjavarapu and published by Springer Nature. This book was released on 2024-01-17 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers emerging areas in novel design and their hydrodynamic properties relevant to bioreactors, environmental system, electrochemical systems, food processing and biomedical engineering. This book uses an interdisciplinary approach to provide a comprehensive prospective simulation modeling and hydrodynamic study in advanced biotechnological process and includes reviews of the most recent state of art in modeling and simulation of flows in biological process, such as CFD. Written by internationally recognized researchers in the field, each chapter provides a strong introductory section that is useful to both readers currently in the field and readers interested in learning more about these areas.
Book Synopsis High-Performance Materials from Bio-based Feedstocks by : Andrew J. Hunt
Download or read book High-Performance Materials from Bio-based Feedstocks written by Andrew J. Hunt and published by John Wiley & Sons. This book was released on 2022-04-04 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: High-Performance Materials from Bio-based Feedstocks The latest advancements in the production, properties, and performance of bio-based feedstock materials In High-Performance Materials from Bio-based Feedstocks, an accomplished team of researchers delivers a comprehensive exploration of recent developments in the research, manufacture, and application of advanced materials from bio-based feedstocks. With coverage of bio-based polymers, the inorganic components of biomass, and the conversion of biomass to advanced materials, the book illustrates the research and commercial potential of new technologies in the area. Real-life applications in areas as diverse as medicine, construction, synthesis, energy storage, agriculture, packaging, and food are discussed in the context of the structural properties of the materials used. The authors offer deep insights into materials production, properties, and performance. Perfect for chemists, environmental scientists, engineers, and materials scientists, High-Performance Materials from Bio-based Feedstocks will also earn a place in the libraries of academics, industrial researchers, and graduate students with an interest in biomass conversion, green chemistry, and sustainability. A thorough introduction to the latest developments in advanced bio-based feedstock materials research Comprehensive explorations of a vast range of real-world applications, from tissue scaffolds and drug delivery to batteries, sorbents, and controlled release fertilizers Practical discussions of the organic and inorganic components of biomass and the conversion of biomass to advanced materials In-depth examinations of the structural properties of commercially and academically significant biomass materials For more information on the Wiley Series in Renewable Resources, visit www.wiley.com/go/rrs
Book Synopsis Spray-Freeze-Drying of Foods and Bioproducts by : S. Padma Ishwarya
Download or read book Spray-Freeze-Drying of Foods and Bioproducts written by S. Padma Ishwarya and published by CRC Press. This book was released on 2022-04-08 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical products with porous microstructure and superior quality attributes. Owing to its atomization step and ultra-low-temperature operation, SFD is a competent drying technique for the production of valuable but sensitive bioactive components. Despite the costs and complexities involved, SFD has a competitive edge over the conventional drying techniques in providing distinctive product attributes. The applications of spray-freeze-drying in the area of food and bioproducts span across the product categories of instant food powders, dry flavors, active pharmaceutical ingredients, poorly water-soluble drugs, probiotics, proteins, enzymes and vaccines. Spray-Freeze-Drying of Foods and Bioproducts: Theory, Applications and Perspectives is the first exclusive title on this interesting drying technique. It provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book, comprising 12 chapters, has been organizedunder four major headings: fundamentals of process-stages, applications with case-studies, recent advancements and the processing bottlenecks and solutions. Key Features Provides examples and case studies of nuances and intricacies associated with each stage of the spray-freeze-drying process Highlights the applications of spray-freeze-drying in the production of food products including soluble coffee, dairy powders, probiotics and flavors Serves as a ready-reckoner of characterization methods for spray-freeze-dried products Contains 200+ illustrations and tabulations The contents of this book are organized to cater to the knowledge needs of students, academicians, researchers and professionals in the food and pharmaceutical industry.
Book Synopsis Encapsulation in Food Processing and Fermentation by : Steva Lević
Download or read book Encapsulation in Food Processing and Fermentation written by Steva Lević and published by CRC Press. This book was released on 2022-08-18 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
Book Synopsis Food Processing and Preservation Technology by : Megh R. Goyal
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.
Book Synopsis Computational Fluid Dynamics in Food Processing by : Da-Wen Sun
Download or read book Computational Fluid Dynamics in Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2018-10-26 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
Book Synopsis Food and Industrial Bioproducts and Bioprocessing by : Nurhan Turgut Dunford
Download or read book Food and Industrial Bioproducts and Bioprocessing written by Nurhan Turgut Dunford and published by John Wiley & Sons. This book was released on 2012-01-27 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
Book Synopsis Innovative and Emerging Technologies in the Bio-marine Food Sector by : Marco Garcia-Vaquero
Download or read book Innovative and Emerging Technologies in the Bio-marine Food Sector written by Marco Garcia-Vaquero and published by Academic Press. This book was released on 2021-11-30 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements
Book Synopsis Emerging Thermal and Nonthermal Technologies in Food Processing by : Prem Prakash Srivastav
Download or read book Emerging Thermal and Nonthermal Technologies in Food Processing written by Prem Prakash Srivastav and published by CRC Press. This book was released on 2020-05-06 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.
Book Synopsis Technological Processes for Marine Foods, From Water to Fork by : Megh R. Goyal
Download or read book Technological Processes for Marine Foods, From Water to Fork written by Megh R. Goyal and published by CRC Press. This book was released on 2019-06-07 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.
Book Synopsis Drying Technology in Food Processing by : Seid Mahdi Jafari
Download or read book Drying Technology in Food Processing written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-05-08 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of drying unit operations in food industries Strives to help improve the quality and safety of food products with drying technology Reviews alternatives for drying operations
