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Author : Charles Olin Ball
Publisher :
ISBN 13 :
Total Pages : 268 pages
Book Rating : 4.:/5 (89 download)
Download or read book Mathematical Solution of Problems on Thermal Processing of Canned Food written by Charles Olin Ball and published by . This book was released on 1928 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Olin Bail
Publisher :
ISBN 13 :
Total Pages : 6 pages
Book Rating : 4.:/5 (147 download)
Download or read book Mathematical Solution of Problems on Thermal Processing of Canned Food written by Charles Olin Bail and published by . This book was released on 1928 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Olin Ball
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (458 download)
Download or read book Mathematical Solution of Problems on Thermal Processing of Canned Food, by Charles Olin Ball,... written by Charles Olin Ball and published by . This book was released on 1928 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Olin Ball
Publisher :
ISBN 13 :
Total Pages : 245 pages
Book Rating : 4.:/5 (29 download)
Download or read book Mathematical Solution of Problems on Thermal Processing of Canned Foods written by Charles Olin Ball and published by . This book was released on 1928 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Olin Ball
Publisher :
ISBN 13 :
Total Pages : 25 pages
Book Rating : 4.:/5 (48 download)
Download or read book Supplement to Mathematical Solution of Problems on Thermal Processing of Canned Food written by Charles Olin Ball and published by . This book was released on 1936 with total page 25 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Seymour Stanton Block
Publisher : Lippincott Williams & Wilkins
ISBN 13 : 9780683307405
Total Pages : 1448 pages
Book Rating : 4.3/5 (74 download)
Download or read book Disinfection, Sterilization, and Preservation written by Seymour Stanton Block and published by Lippincott Williams & Wilkins. This book was released on 2001-01-01 with total page 1448 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition is a comprehensive, practical reference on contemporary methods of disinfection, sterlization, and preservation and their medical, surgical, and public health applications. New topics covered include recently identified pathogens, microbial biofilms, use of antibiotics as antiseptics, synergism between chemical microbicides, pulsed-light sterilization of pharmaceuticals, and new methods for medical waste management. (Midwest).
Author : S. Donald Holdsworth
Publisher : Springer
ISBN 13 : 3319249045
Total Pages : 525 pages
Book Rating : 4.3/5 (192 download)
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 525 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.
Author :
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (3 download)
Download or read book Technical Bulletin written by and published by . This book was released on 1946 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : C. R. Stumbo
Publisher : Elsevier
ISBN 13 : 0080886477
Total Pages : 350 pages
Book Rating : 4.0/5 (88 download)
Download or read book Thermobacteriology in Food Processing written by C. R. Stumbo and published by Elsevier. This book was released on 2013-10-22 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.
Author : S. Daniel Holdsworth
Publisher : Springer Science & Business Media
ISBN 13 : 0387722505
Total Pages : 423 pages
Book Rating : 4.3/5 (877 download)
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 : Ferruh Erdogdu
Publisher : CRC Press
ISBN 13 : 1420061429
Total Pages : 788 pages
Book Rating : 4.4/5 (2 download)
Download or read book Optimization in Food Engineering written by Ferruh Erdogdu and published by CRC Press. This book was released on 2008-12-09 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who's who in the food processing industry, Optimization in Food Engineering evaluates the potential uses and limitati
Author : K. P. Sandeep
Publisher : John Wiley & Sons
ISBN 13 : 0470960272
Total Pages : 222 pages
Book Rating : 4.4/5 (79 download)
Download or read book Thermal Processing of Foods written by K. P. Sandeep and published by John Wiley & Sons. This book was released on 2011-05-12 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.
Author : Jiri Klemes
Publisher : Elsevier
ISBN 13 : 1845694678
Total Pages : 1068 pages
Book Rating : 4.8/5 (456 download)
Download or read book Handbook of Water and Energy Management in Food Processing written by Jiri Klemes and published by Elsevier. This book was released on 2008-06-30 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control
Author : C. O. Ball
Publisher :
ISBN 13 :
Total Pages : 184 pages
Book Rating : 4.:/5 (476 download)
Download or read book Mathematical Solution of Problems on Thermal Processingofcanned Food written by C. O. Ball and published by . This book was released on 1928 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward William Toepfer
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (31 download)
Download or read book Home Canning Processes for Low-acid Foods written by Edward William Toepfer and published by . This book was released on 1946 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ricardo Simpson
Publisher : CRC Press
ISBN 13 : 1420058592
Total Pages : 524 pages
Book Rating : 4.4/5 (2 download)
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
Author : Maynard Joslyn
Publisher : Elsevier
ISBN 13 : 0323146813
Total Pages : 537 pages
Book Rating : 4.3/5 (231 download)
Download or read book Methods in Food Analysis written by Maynard Joslyn and published by Elsevier. This book was released on 2012-12-02 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.
