Microstructural Principles Of Food Processing And Engineering

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Microstructural Principles of Food Processing and Engineering

Author : José Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 9780834212565
Total Pages : 466 pages
Book Rating : 4.2/5 (125 download)

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Book Synopsis Microstructural Principles of Food Processing and Engineering by : José Miguel Aguilera

Download or read book Microstructural Principles of Food Processing and Engineering written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 1999-09-30 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Microstructural Principles of Food Processing & Engineering

Author : José Miguel Aguilera
Publisher :
ISBN 13 : 9781851664214
Total Pages : 343 pages
Book Rating : 4.6/5 (642 download)

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Book Synopsis Microstructural Principles of Food Processing & Engineering by : José Miguel Aguilera

Download or read book Microstructural Principles of Food Processing & Engineering written by José Miguel Aguilera and published by . This book was released on 1990 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fruit Manufacturing

Author : Jorge E. Lozano
Publisher : Springer Science & Business Media
ISBN 13 : 0387306161
Total Pages : 238 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Fruit Manufacturing by : Jorge E. Lozano

Download or read book Fruit Manufacturing written by Jorge E. Lozano and published by Springer Science & Business Media. This book was released on 2006-11-28 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

Food Engineering: Integrated Approaches

Author : Gustavo F. Gutiérrez-Lopez
Publisher : Springer Science & Business Media
ISBN 13 : 038775430X
Total Pages : 476 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Engineering: Integrated Approaches by : Gustavo F. Gutiérrez-Lopez

Download or read book Food Engineering: Integrated Approaches written by Gustavo F. Gutiérrez-Lopez and published by Springer Science & Business Media. This book was released on 2008-02-29 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Food Microstructure and Its Relationship with Quality and Stability

Author : Sakamon Devahastin
Publisher : Woodhead Publishing
ISBN 13 : 0081017669
Total Pages : 300 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Food Microstructure and Its Relationship with Quality and Stability by : Sakamon Devahastin

Download or read book Food Microstructure and Its Relationship with Quality and Stability written by Sakamon Devahastin and published by Woodhead Publishing. This book was released on 2017-12-20 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering

Understanding and Controlling the Microstructure of Complex Foods

Author : D. Julian McClements
Publisher : Elsevier
ISBN 13 : 1845693671
Total Pages : 792 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Understanding and Controlling the Microstructure of Complex Foods by : D. Julian McClements

Download or read book Understanding and Controlling the Microstructure of Complex Foods written by D. Julian McClements and published by Elsevier. This book was released on 2007-08-30 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials

Imaging Technologies and Data Processing for Food Engineers

Author : Nesli Sozer
Publisher : Springer
ISBN 13 : 3319247352
Total Pages : 353 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Imaging Technologies and Data Processing for Food Engineers by : Nesli Sozer

Download or read book Imaging Technologies and Data Processing for Food Engineers written by Nesli Sozer and published by Springer. This book was released on 2016-01-19 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends

Image Analysis of Food Microstructure

Author : John C. Russ
Publisher : CRC Press
ISBN 13 : 1420038990
Total Pages : 384 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Image Analysis of Food Microstructure by : John C. Russ

Download or read book Image Analysis of Food Microstructure written by John C. Russ and published by CRC Press. This book was released on 2004-11-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructures of cheeses, dough and baked goods, ice cream, fruits and vegetables, emulsions, foams, and gels. The book informs food scientists about the image processing and measurement tools used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate. Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.

Food Processing Handbook

Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 3527634371
Total Pages : 829 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Food Processing Handbook by : James G. Brennan

Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2012-05-07 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Physicochemical Aspects of Food Engineering and Processing

Author : Sakamon Devahastin
Publisher : CRC Press
ISBN 13 : 1420082426
Total Pages : 382 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Physicochemical Aspects of Food Engineering and Processing by : Sakamon Devahastin

Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin and published by CRC Press. This book was released on 2010-08-03 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on

Handbook of Waste Management and Co-Product Recovery in Food Processing

Author : Keith W. Waldron
Publisher : Elsevier
ISBN 13 : 1845692527
Total Pages : 680 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Handbook of Waste Management and Co-Product Recovery in Food Processing by : Keith W. Waldron

Download or read book Handbook of Waste Management and Co-Product Recovery in Food Processing written by Keith W. Waldron and published by Elsevier. This book was released on 2007-03-31 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Microstructure of Dairy Products

Author : Mamdouh El-Bakry
Publisher : John Wiley & Sons
ISBN 13 : 1118964217
Total Pages : 400 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Microstructure of Dairy Products by : Mamdouh El-Bakry

Download or read book Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-07-13 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Food Materials Science

Author : José Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 0387719474
Total Pages : 616 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Materials Science by : José Miguel Aguilera

Download or read book Food Materials Science written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-10-24 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Handbook of Muscle Foods Analysis

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 142004530X
Total Pages : 990 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Muscle Foods Analysis by : Leo M.L. Nollet

Download or read book Handbook of Muscle Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-10 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t

Food Engineering Handbook

Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1482261685
Total Pages : 654 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Food Engineering Handbook by : Theodoros Varzakas

Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-11-24 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy

Evaporation Technology in Food Processing

Author : Seid Mahdi Jafari
Publisher : Elsevier
ISBN 13 : 0128187654
Total Pages : 401 pages
Book Rating : 4.1/5 (281 download)

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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

Confectionery and Chocolate Engineering

Author : Ferenc A. Mohos
Publisher : John Wiley & Sons
ISBN 13 : 1118939778
Total Pages : 805 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Confectionery and Chocolate Engineering by : Ferenc A. Mohos

Download or read book Confectionery and Chocolate Engineering written by Ferenc A. Mohos and published by John Wiley & Sons. This book was released on 2023-10-23 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.