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Author : Robert James Whyte
Publisher :
ISBN 13 :
Total Pages : 9 pages
Book Rating : 4.:/5 (818 download)
Download or read book Cook-chill Food Processing and Preservation written by Robert James Whyte and published by . This book was released on 1996 with total page 9 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : N. Light
Publisher : Springer Science & Business Media
ISBN 13 : 9781851664375
Total Pages : 386 pages
Book Rating : 4.6/5 (643 download)
Download or read book Cook-Chill Catering: Technology and Management written by N. Light and published by Springer Science & Business Media. This book was released on 1990-06-30 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sue Ghazala
Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780751404333
Total Pages : 362 pages
Book Rating : 4.4/5 (43 download)
Download or read book Sous Vide and Cook-Chill Processing for the Food Industry written by Sue Ghazala and published by Boom Koninklijke Uitgevers. This book was released on 1998-08-31 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emerging sous vide and cook-chill techniques are becoming increasingly important in the food industry. The contributors discuss the advantages and disadvantages of using these techniques and possible future implications for the industry.
Author : Brigitte Cox
Publisher :
ISBN 13 : 9780957890725
Total Pages : 222 pages
Book Rating : 4.8/5 (97 download)
Download or read book Cook Chill for Foodservice and Manufacturing written by Brigitte Cox and published by . This book was released on 2008 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mohammed Wasim Siddiqui
Publisher : Springer
ISBN 13 : 3319106775
Total Pages : 313 pages
Book Rating : 4.3/5 (191 download)
Download or read book Minimally Processed Foods written by Mohammed Wasim Siddiqui and published by Springer. This book was released on 2014-10-29 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : P Richardson
Publisher : Elsevier
ISBN 13 : 1855739070
Total Pages : 527 pages
Book Rating : 4.8/5 (557 download)
Download or read book Improving the thermal Processing of Foods written by P Richardson and published by Elsevier. This book was released on 2004-07-16 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food
Author : Roy Hayter
Publisher :
ISBN 13 : 9780333591611
Total Pages : 284 pages
Book Rating : 4.5/5 (916 download)
Download or read book Food Preparation and Cooking written by Roy Hayter and published by . This book was released on 1992 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ananya Gaur
Publisher : Onlinegatha
ISBN 13 : 9390662184
Total Pages : 610 pages
Book Rating : 4.3/5 (96 download)
Download or read book Food Preservation written by Ananya Gaur and published by Onlinegatha. This book was released on with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes,such as,blanching,pasteurization,chilling and freezing to aseptic packaging,non-thermal food processing and the use of biosensors.The book provides information regarding the common food preservation methods such as blanching,thermal processing of foods,canning,extrusion cooking,drying or dehydration of foods,chilling and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies,i.e.,microwave heating,ohmic heating,high pressure processing etc.
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 : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 9780203912911
Total Pages : 766 pages
Book Rating : 4.9/5 (129 download)
Download or read book Handbook of Vegetable Preservation and Processing written by Y. H. Hui and published by CRC Press. This book was released on 2003-09-12 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Author : Judith A. Evans
Publisher : John Wiley & Sons
ISBN 13 : 1444302337
Total Pages : 368 pages
Book Rating : 4.4/5 (443 download)
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author : Gaurav Tewari
Publisher : John Wiley & Sons
ISBN 13 : 0470276606
Total Pages : 296 pages
Book Rating : 4.4/5 (72 download)
Download or read book Advances in Thermal and Non-Thermal Food Preservation written by Gaurav Tewari and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000405117
Total Pages : 1702 pages
Book Rating : 4.0/5 (4 download)
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2022-02-28 with total page 1702 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
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 : Jeff Potter
Publisher : "O'Reilly Media, Inc."
ISBN 13 : 1449396038
Total Pages : 433 pages
Book Rating : 4.4/5 (493 download)
Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author : Anne Walker
Publisher :
ISBN 13 :
Total Pages : 242 pages
Book Rating : 4.E/5 ( download)
Download or read book Success Or Failure in Cook Chill Catering written by Anne Walker and published by . This book was released on 1989 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Australian Cook Chill Council Inc
Publisher :
ISBN 13 :
Total Pages : 226 pages
Book Rating : 4.:/5 (155 download)
Download or read book Guidelines for Chilled Food Production Systems Including Food Safety Programs written by Australian Cook Chill Council Inc and published by . This book was released on 2000 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety guidelines for regrigerated other food.
