Effect Of Radio Frequency Dielectric Heating On Functionality Of Nonfat Dry Milk

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Effect of Radio Frequency Dielectric Heating on Functionality of Nonfat Dry Milk

Author : Lu Wang
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (957 download)

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Book Synopsis Effect of Radio Frequency Dielectric Heating on Functionality of Nonfat Dry Milk by : Lu Wang

Download or read book Effect of Radio Frequency Dielectric Heating on Functionality of Nonfat Dry Milk written by Lu Wang and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio frequency dielectric heating (RFDH) can provide rapid and uniform heating throughout the products' mass, and can be used to bake, dry, and defrost foods. Studies have shown that when RFDH induced a 5-log reduction of Salmonella spp. in nonfat dry milk (NDM), whey protein nitrogen index (WPNI) decreased, suggesting that functional properties of the NDM might be impacted. This research was conducted to determine if RFDH affected the functional properties of NDM [high-heat (HH) and low-heat (LH)]. Nonfat dry milk were treated to 75, 80 and 85°C in the RFDH unit, then were held for 125, 63 and 43 min for LH-NDM or 115, 52 and 43 min for HH-NDM, and cooled to ~23 ± 1°C. Powders were evaluated for WPNI, nitrogen solubility index, and color. Maillard browning and functional properties of NDM samples were evaluated after NDM was rehydrated to 3.5% protein with deionized water, and adjusted to pH 7.00. Glucono-delta-lactone was added in rehydrated NDM (3.5% protein; natural pH) as an acidifying agent to form milk gels, and the physical properties of the gels were determined. Two replications were conducted and data were analyzed with two-way ANOVA (RFDH and NDM) and Tukey mean differentiations (p d"0.05). Results showed that LH-NDM (collapsed for RFDH treatments) had 5.7% less viscosity, 20.9% less overrun, 27.4% less foam stability, as well as 15% less water holding capacity compared with HH-NDM (collapsed for RFDH treatments). This can be explained by the natural whey protein denaturation differences in the HH-NDM and LH-NDM. Viscosity and surface tension were impacted by the RFDH treatment. NDM (HH and LH) treated to 85°C had 10% greater viscosity than the control, and the NDM treated to 75°C had less surface tension compared with samples treated to 80°C, 85°C and the control. Overall, RFDH decreased WPNI in LH-NDM, but not HH-NDM. The SDS-PAGE gel images provided supportive evidence to the WPNI results. RFDH is a processing technology that could change a few functional properties of NDM in this study, which makes it a promising method that may be further exploited for various food applications, such as emulsifiers, foaming agents, etc. However, potential negative impacts, such as color change caused by Maillard reaction, loss of WPNI in LH-NDM, cannot be neglected.

An Assessment of Improved Functionality of Radio Frequency Dielectric Heated Nonfat Dry Milk Into Model Food Systems

Author : Stephanie Brooks
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (119 download)

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Book Synopsis An Assessment of Improved Functionality of Radio Frequency Dielectric Heated Nonfat Dry Milk Into Model Food Systems by : Stephanie Brooks

Download or read book An Assessment of Improved Functionality of Radio Frequency Dielectric Heated Nonfat Dry Milk Into Model Food Systems written by Stephanie Brooks and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of a dry heat processing technology, such as radio frequency dielectric heating (RFDH) on nonfat dry milk (NFDM), has been proven to inactivate pathogens and to alter functional properties. The altered functional properties of RFDH-treated NFDM could produce a valuable, novel ingredient that may improve final product quality when used in other food systems. However, dependent upon the RFDH conditions, whey protein denaturation can occur in low-heat NFDM (LH), which in turn impacts functional properties. To understand how RFDH-treated NFDM influences the functional properties in a variety of food systems, RFDH-treated LH was the milk source in the manufacture of bread, white sauce, and caramels. Low-heat NFDM was RFDH-treated ((heated to 85°C and held for 90 min (85/90) or 180 min (85/180)) and cooled. For bread, white sauce, and caramel, the NFDM samples ((LH, 85/90, 85/180, and high heat (HH)) were directly added into formulations. Three replications were completed and all data were analyzed using SAS statistical software to differentiate amongst the significant means. Within bread, the 85/90 and 85/180 displayed similar physical properties such as loaf volume, crumb firmness, and color properties when compared to HH. In white sauce, the 85/180 functioned similar to HH as these sauces had similar firmness, water-holding capacity, and color (darkness). When formulated within caramels, 85/90 and 85/180 displayed similar water activity, firmness, stickiness, and color properties as caramels produced with HH. Due to the nature of these particular food systems, it is possible that formulating with the RFDH-treated NFDM, will produce better quality finished products when compared to LH.

Radio-Frequency Heating in Food Processing

Author : George B. Awuah
Publisher : CRC Press
ISBN 13 : 1439837058
Total Pages : 414 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Radio-Frequency Heating in Food Processing by : George B. Awuah

Download or read book Radio-Frequency Heating in Food Processing written by George B. Awuah and published by CRC Press. This book was released on 2014-12-04 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have

Radio-Frequency Heating in Food Processing

Author : George B. Awuah
Publisher : CRC Press
ISBN 13 : 143983704X
Total Pages : 426 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Radio-Frequency Heating in Food Processing by : George B. Awuah

Download or read book Radio-Frequency Heating in Food Processing written by George B. Awuah and published by CRC Press. This book was released on 2014-12-04 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Electromagnetic Technologies in Food Science

Author : Vicente M. Gómez-López
Publisher : John Wiley & Sons
ISBN 13 : 1119759544
Total Pages : 469 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Electromagnetic Technologies in Food Science by : Vicente M. Gómez-López

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-11-30 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Thermal Food Engineering Operations

Author : Nitin Kumar
Publisher : John Wiley & Sons
ISBN 13 : 1119776414
Total Pages : 504 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Thermal Food Engineering Operations by : Nitin Kumar

Download or read book Thermal Food Engineering Operations written by Nitin Kumar and published by John Wiley & Sons. This book was released on 2022-03-29 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

Quantitative Microbiology in Food Processing

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
ISBN 13 : 1118756428
Total Pages : 611 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Quantitative Microbiology in Food Processing by : Anderson de Souza Sant'Ana

Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Novel Technologies in Food Science

Author : Navnidhi Chhikara
Publisher : John Wiley & Sons
ISBN 13 : 111977635X
Total Pages : 660 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Novel Technologies in Food Science by : Navnidhi Chhikara

Download or read book Novel Technologies in Food Science written by Navnidhi Chhikara and published by John Wiley & Sons. This book was released on 2023-01-04 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: NOVEL TECHNOLOGIES IN FOOD SCIENCE Presenting cutting-edge information on new and emerging food engineering processes, Novel Technologies in Food Science, the newest volume in the ground-breaking new series, “Bioprocessing in Food Science,” is an essential reference on the modelling, quality, safety, and technologies associated with food processing operations today. Novel Technologies in Food Science, the latest volume in the series, “Bioprocessing in Food Science,” is based on the novel technologies in usage and requirements for handling, processing, storage, and packaging of food. Novel bioprocessing technologies are gaining more interest among researchers and industries due to the minimal impact on product quality in comparison to conventional methods. These techniques are also superior in terms of energy, time-saving and extended shelf life, and thus can replace the conventional technologies partially or completely. Practical application of these technologies by the food industry, however, is limited due to higher costs, lack of knowledge in food manufacturers for the implementation of technologies, and validation systems. An in-depth discussion on consumer needs and rights, industry responsibilities, and future prospectus of novel technologies in food science are covered in this volume. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of food science to students, researchers, and industry people. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. Different technologies like ultrasonication, pulse electric field, high-pressure processing, magnetization, ohmic heating, and irradiation are discussed with their application in food product manufacturing, packaging, food safety, and quality assurance. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

Microwave and Radio Frequency Heating in Food and Beverages

Author : Tatiana Koutchma
Publisher : Academic Press
ISBN 13 : 0128187166
Total Pages : 174 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Microwave and Radio Frequency Heating in Food and Beverages by : Tatiana Koutchma

Download or read book Microwave and Radio Frequency Heating in Food and Beverages written by Tatiana Koutchma and published by Academic Press. This book was released on 2022-10-06 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). Provides basic principles and mechanisms of electromagnetic heating and microwave Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages

Emerging Thermal Processes in the Food Industry

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
ISBN 13 : 0128233850
Total Pages : 398 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Emerging Thermal Processes in the Food Industry by : Seid Mahdi Jafari

Download or read book Emerging Thermal Processes in the Food Industry written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-20 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. 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 food processing operations and equipment. Explores new opportunities in food processing through emerging thermal processes Discusses different alternatives for emerging thermal processing operations Helps improve the quality and safety of food products

Innovative Food Science and Emerging Technologies

Author : Sabu Thomas
Publisher : CRC Press
ISBN 13 : 1351360264
Total Pages : 571 pages
Book Rating : 4.3/5 (513 download)

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Book Synopsis Innovative Food Science and Emerging Technologies by : Sabu Thomas

Download or read book Innovative Food Science and Emerging Technologies written by Sabu Thomas and published by CRC Press. This book was released on 2018-09-03 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

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.

The Effect of Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk Solids

Author : Wayne Barry Sanderson
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis The Effect of Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk Solids by : Wayne Barry Sanderson

Download or read book The Effect of Heat Treatments on the Physical and Chemical Properties of Nonfat Dry Milk Solids written by Wayne Barry Sanderson and published by . This book was released on 1965 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Electromagnetic Technologies in Food Science

Author : Vicente M. Gómez-López
Publisher : John Wiley & Sons
ISBN 13 : 111975951X
Total Pages : 469 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Electromagnetic Technologies in Food Science by : Vicente M. Gómez-López

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Advances in Food Research

Author :
Publisher : Academic Press
ISBN 13 : 0080567487
Total Pages : 531 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Advances in Food Research by :

Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1951-01-01 with total page 531 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research

Shelf Life and Food Safety

Author : Basharat Nabi Dar
Publisher : CRC Press
ISBN 13 : 1000586081
Total Pages : 414 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Shelf Life and Food Safety by : Basharat Nabi Dar

Download or read book Shelf Life and Food Safety written by Basharat Nabi Dar and published by CRC Press. This book was released on 2022-06-01 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.

Emerging Dairy Processing Technologies

Author : Nivedita Datta
Publisher : John Wiley & Sons
ISBN 13 : 1118560531
Total Pages : 360 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Emerging Dairy Processing Technologies by : Nivedita Datta

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-04-27 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.