Food Preservation By Moisture Control

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Food Preservation by Moisture Control

Author : C. C. Seow
Publisher :
ISBN 13 : 9781851662616
Total Pages : 277 pages
Book Rating : 4.6/5 (626 download)

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Book Synopsis Food Preservation by Moisture Control by : C. C. Seow

Download or read book Food Preservation by Moisture Control written by C. C. Seow and published by . This book was released on 1988 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterization of the condition of water in foods - physico-chemical aspects; characterization of the state of water in foods - biological aspects; moulds and yeasts associated with foods of reduced water activity: ecological interactions; lysine loss and lactose crystallization due to thermal treatments of skim milk powders at high water activities; studies on the stability of dried salted fish; drying and storage of tropical fish - a model for the prediction of microbial spoilage; stability of dendenq; traditional malaysian low and intermediat moisture meat products; preservation of meat in Africa by control of the internal aqueous enviroment in relation to product quality and stability; development of intermediate moisture tropical fruit and vegetable ... products - technological problems and prospects; use of superficial edible layer to protect intermediate moisture foods: application to the protection of tropical fruits dehydrated by osmosis; the effect of sulphites on the drying of fruit leathers; problems associated with traditional malaysian starch-based intermediate moisture foods; effect of water in vegetable oils with special reference to palm oil.

Food Preservation by Moisture Control

Author : Gustavo V. Barbosa-Cánovas
Publisher :
ISBN 13 :
Total Pages : 874 pages
Book Rating : 4.:/5 (124 download)

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Book Synopsis Food Preservation by Moisture Control by : Gustavo V. Barbosa-Cánovas

Download or read book Food Preservation by Moisture Control written by Gustavo V. Barbosa-Cánovas and published by . This book was released on 1995 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Preservation

Author : Ananya Gaur
Publisher : Onlinegatha
ISBN 13 : 9390662184
Total Pages : 610 pages
Book Rating : 4.3/5 (96 download)

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Book Synopsis Food Preservation by : Ananya Gaur

Download or read book Food Preservation written by Ananya Gaur and published by Onlinegatha. This book was released on with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes,such as,blanching,pasteurization,chilling and freezing to aseptic packaging,non-thermal food processing and the use of biosensors.The book provides information regarding the common food preservation methods such as blanching,thermal processing of foods,canning,extrusion cooking,drying or dehydration of foods,chilling and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies,i.e.,microwave heating,ohmic heating,high pressure processing etc.

Modern Technology on Food Preservation (2nd Edition)

Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178330717
Total Pages : 497 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis Modern Technology on Food Preservation (2nd Edition) by : NPCS Board

Download or read book Modern Technology on Food Preservation (2nd Edition) written by NPCS Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2012-06-02 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.

The Home Preserving Bible

Author : Carole Cancler
Publisher : Penguin
ISBN 13 : 161564296X
Total Pages : 529 pages
Book Rating : 4.6/5 (156 download)

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Book Synopsis The Home Preserving Bible by : Carole Cancler

Download or read book The Home Preserving Bible written by Carole Cancler and published by Penguin. This book was released on 2012-10-02 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Food Microbiology, 2 Volume Set

Author : Osman Erkmen
Publisher : John Wiley & Sons
ISBN 13 : 1119237769
Total Pages : 940 pages
Book Rating : 4.1/5 (192 download)

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Book Synopsis Food Microbiology, 2 Volume Set by : Osman Erkmen

Download or read book Food Microbiology, 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Food Preservation in Tropical Regions by Moisture Control

Author : International Union of Food Science and Technology
Publisher :
ISBN 13 : 9781851662616
Total Pages : 277 pages
Book Rating : 4.6/5 (626 download)

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Book Synopsis Food Preservation in Tropical Regions by Moisture Control by : International Union of Food Science and Technology

Download or read book Food Preservation in Tropical Regions by Moisture Control written by International Union of Food Science and Technology and published by . This book was released on 1988 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Guide to Preserving Food

Author : William Arnold
Publisher : BookRix
ISBN 13 : 3755431386
Total Pages : 36 pages
Book Rating : 4.7/5 (554 download)

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Book Synopsis Guide to Preserving Food by : William Arnold

Download or read book Guide to Preserving Food written by William Arnold and published by BookRix. This book was released on 2023-02-01 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: An overabundance of fruits and vegetables from a bountiful garden or bulk shopping spree at the farmers' market can leave cooks in the kitchen wondering how to stretch out their stash. By learning how to safely preserve foods at home, you can reap the rewards of a bumper crop of fruit or even a big pot of chili when you’re shuffling through your pantry or freezer for a last-minute meal. These preservation methods that I will be teaching in this book will help you build your food storage up and be well prepared in case of an emergency. Learning these methods to preserve your own food at home is something every family should implement, not just for survival or preparedness, but for frugality, better health, and working together. ORDER YOUR COPY NOW!!!

Progress in Food Preservation

Author : Rajeev Bhat
Publisher : John Wiley & Sons
ISBN 13 : 1119962021
Total Pages : 661 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Progress in Food Preservation by : Rajeev Bhat

Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-01-10 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Water Activity in Foods

Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 1118823389
Total Pages : 640 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas

Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Dehydrating Foods, Fruits, Vegetables, Fish and Meats - The New, Easy, Economical and Superior Method of Preserving all Kinds of Food Materials with a Complete Line of Good Recipes for Everyday Use

Download Dehydrating Foods, Fruits, Vegetables, Fish and Meats - The New, Easy, Economical and Superior Method of Preserving all Kinds of Food Materials with a Complete Line of Good Recipes for Everyday Use PDF Online Free

Author : A. Louise Andrea
Publisher : Read Books Ltd
ISBN 13 : 1447489098
Total Pages : 199 pages
Book Rating : 4.4/5 (474 download)

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Book Synopsis Dehydrating Foods, Fruits, Vegetables, Fish and Meats - The New, Easy, Economical and Superior Method of Preserving all Kinds of Food Materials with a Complete Line of Good Recipes for Everyday Use by : A. Louise Andrea

Download or read book Dehydrating Foods, Fruits, Vegetables, Fish and Meats - The New, Easy, Economical and Superior Method of Preserving all Kinds of Food Materials with a Complete Line of Good Recipes for Everyday Use written by A. Louise Andrea and published by Read Books Ltd. This book was released on 2013-03-05 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: This vintage book contains a detailed guide to dehydrating fruits, vegetables, fish and meats, with information on easy and economical methods of preserving all kinds of food materials. It also contains a wealth of delicious recipes for everyday use. This is a text that will appeal to those with an interest in producing and preserving their own food, and would make for a great addition to collections of allied literature. The chapters of this volume include: 'A Foreword - The New Food Economy', 'Regarding Dehydration', 'Uses For Dehydrated Products', 'For Pets And Domesticated Animals', 'Dehydrating In Large Quantities', 'Packing And Preservation', 'Dehydrating Foods In The Home', 'Directions For Home Dehydrating'. We are republishing this volume now in an affordable, modern edition - complete with a specially commissioned introduction on preserving food.

Handbook of Food Preservation

Author : Mohammad Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 0429531354
Total Pages : 1526 pages
Book Rating : 4.4/5 (295 download)

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Book Synopsis Handbook of Food Preservation by : Mohammad Shafiur Rahman

Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1526 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Microbial Control and Food Preservation

Author : Vijay K. Juneja
Publisher : Springer
ISBN 13 : 1493975560
Total Pages : 438 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Microbial Control and Food Preservation by : Vijay K. Juneja

Download or read book Microbial Control and Food Preservation written by Vijay K. Juneja and published by Springer. This book was released on 2018-01-23 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

New Methods of Food Preservation

Author : G. W. Gould
Publisher : Springer Science & Business Media
ISBN 13 : 146152105X
Total Pages : 343 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis New Methods of Food Preservation by : G. W. Gould

Download or read book New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Strategies to Reduce Sodium Intake in the United States

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309148057
Total Pages : 506 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Strategies to Reduce Sodium Intake in the United States by : Institute of Medicine

Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

The Technology of Food Preservation

Author : Norman W. Desrosier
Publisher :
ISBN 13 :
Total Pages : 428 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Technology of Food Preservation by : Norman W. Desrosier

Download or read book The Technology of Food Preservation written by Norman W. Desrosier and published by . This book was released on 1959 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food to preserve. acceptable food to eat. The refrigerated storage of perishable commodities. Principles of food freezing, drying, canning, fermentation and pickling. Preservation of food as sugar concentrates. Preservation of foods with chemical additives, ionizing radiations.

Food Preservation Techniques

Author : Peter Zeuthen
Publisher : Elsevier
ISBN 13 : 1855737140
Total Pages : 600 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Food Preservation Techniques by : Peter Zeuthen

Download or read book Food Preservation Techniques written by Peter Zeuthen and published by Elsevier. This book was released on 2003-10-30 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure