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Improving The Thermal Processing Of Foods
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Book Synopsis Improving the thermal Processing of Foods by : P Richardson
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 520 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
Book Synopsis Improving the Thermal Processing of Foods by : Philip Richardson
Download or read book Improving the Thermal Processing of Foods written by Philip Richardson and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Non-thermal Processing of Foods by : O. P. Chauhan
Download or read book Non-thermal Processing of Foods written by O. P. Chauhan and published by CRC Press. This book was released on 2019-01-10 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Book Synopsis Improving the Thermal Processing of Foods by : P Richardson
Download or read book Improving the Thermal Processing of Foods written by P Richardson and published by Woodhead Publishing. This book was released on 2004-07-16 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.
Book Synopsis Thermal Processing of Packaged Foods by : S. Daniel Holdsworth
Download or read book Thermal Processing of Packaged Foods written by S. Daniel Holdsworth and published by Springer Science & Business Media. This book was released on 2007-12-27 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Author :Senate Commission on Food Safety SKLM Publisher :John Wiley & Sons ISBN 13 :3527611509 Total Pages :294 pages Book Rating :4.5/5 (276 download)
Book Synopsis Thermal Processing of Food by : Senate Commission on Food Safety SKLM
Download or read book Thermal Processing of Food written by Senate Commission on Food Safety SKLM and published by John Wiley & Sons. This book was released on 2007-09-24 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
Book Synopsis Food Processing by : Kshirod Kumar Dash
Download or read book Food Processing written by Kshirod Kumar Dash and published by CRC Press. This book was released on 2021-06-28 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Book Synopsis Essentials of Thermal Processing by : Gary S. Tucker
Download or read book Essentials of Thermal Processing written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
Book Synopsis Thermal Food Processing by : Da-Wen Sun
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2012-05-16 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an
Book Synopsis Essentials of Thermal Processing by : Gary Tucker
Download or read book Essentials of Thermal Processing written by Gary Tucker and published by John Wiley & Sons. This book was released on 2021-05-17 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.
Book Synopsis Novel Thermal and Non-Thermal Technologies for Fluid Foods by : Patrick J. Cullen
Download or read book Novel Thermal and Non-Thermal Technologies for Fluid Foods written by Patrick J. Cullen and published by Academic Press. This book was released on 2011-08-17 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Pers ...
Book Synopsis Thermal Processing of Packaged Foods by : S. Donald Holdsworth
Download or read book Thermal Processing of Packaged Foods written by S. Donald Holdsworth and published by Springer. This book was released on 2015-11-30 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.
Book Synopsis Thermal Technologies in Food Processing by : P Richardson
Download or read book Thermal Technologies in Food Processing written by P Richardson and published by Elsevier. This book was released on 2001-04-24 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.
Book Synopsis Food Processing by : Kshirod Kumar Dash
Download or read book Food Processing written by Kshirod Kumar Dash and published by CRC Press. This book was released on 2021-06-14 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.
Book Synopsis Food Processing Technology by : P.J. Fellows
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
Book Synopsis Food Preservation Process Design by : Dennis R. Heldman
Download or read book Food Preservation Process Design written by Dennis R. Heldman and published by Academic Press. This book was released on 2011-03-14 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models
Book Synopsis Food Processing for Increased Quality and Consumption by : Alexandru Mihai Grumezescu
Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods
