Instant Controlled Pressure Drop Dic Technology In Food Preservation

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Instant Controlled Pressure Drop (D.I.C.) in Food Processing

Author : Tamara Allaf
Publisher : Springer Science & Business Media
ISBN 13 : 1461486696
Total Pages : 191 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Instant Controlled Pressure Drop (D.I.C.) in Food Processing by : Tamara Allaf

Download or read book Instant Controlled Pressure Drop (D.I.C.) in Food Processing written by Tamara Allaf and published by Springer Science & Business Media. This book was released on 2013-10-24 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field. Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of “instantaneity”. Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.

Food Preservation and Waste Exploitation

Author : Sonia A. Socaci
Publisher : BoD – Books on Demand
ISBN 13 : 1789854253
Total Pages : 182 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Food Preservation and Waste Exploitation by : Sonia A. Socaci

Download or read book Food Preservation and Waste Exploitation written by Sonia A. Socaci and published by BoD – Books on Demand. This book was released on 2020-02-26 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.

Green Food Processing Techniques

Author : Farid Chemat
Publisher : Academic Press
ISBN 13 : 0128154438
Total Pages : 588 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Green Food Processing Techniques by : Farid Chemat

Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Functional Foods

Author : Vasiliki Lagouri
Publisher : BoD – Books on Demand
ISBN 13 : 1838811494
Total Pages : 134 pages
Book Rating : 4.8/5 (388 download)

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Book Synopsis Functional Foods by : Vasiliki Lagouri

Download or read book Functional Foods written by Vasiliki Lagouri and published by BoD – Books on Demand. This book was released on 2019-10-23 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Let food be thy medicine and medicine be thy food" said Hippocrates, the father of medicine approximately 2500 years ago. Is food also medicine? Are products that intend to cure diseases medicinal products and not food? Do we know the combination of foods or food components with functional properties that can help promote the well-being or reduce the risk of chronic diseases? In general terms, all foods are functional because they provide the nutrients necessary for a healthy diet. So what are the components that functional foods have beyond their nutrition value? What is the definition of functional foods? What scientific research is needed to validate health claims for functional foods? This book will provide answers to all of these questions. It is important for scientists to have the opportunities to study the relationship between a food type or a food active component and the improved state of health or reduction of diseases. The communication of health benefits to consumers is of critical importance so that they have the knowledge to make informed choices about the foods they eat and enjoy.

Green Extraction of Natural Products

Author : Farid Chemat
Publisher : John Wiley & Sons
ISBN 13 : 3527676813
Total Pages : 384 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Green Extraction of Natural Products by : Farid Chemat

Download or read book Green Extraction of Natural Products written by Farid Chemat and published by John Wiley & Sons. This book was released on 2016-03-11 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.

Microbial Decontamination in the Food Industry

Author : Ali Demirci
Publisher : Elsevier
ISBN 13 : 0857095757
Total Pages : 841 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Microbial Decontamination in the Food Industry by : Ali Demirci

Download or read book Microbial Decontamination in the Food Industry written by Ali Demirci and published by Elsevier. This book was released on 2012-06-26 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. - Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve them - Details backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy products - Sections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

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

Advanced Drying Technologies for Foods

Author : Arun S Mujumdar
Publisher : CRC Press
ISBN 13 : 100001231X
Total Pages : 292 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Advanced Drying Technologies for Foods by : Arun S Mujumdar

Download or read book Advanced Drying Technologies for Foods written by Arun S Mujumdar and published by CRC Press. This book was released on 2019-06-19 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development. Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applications of superheated steam drying The first four chapters deal with recent developments in field-assisted drying technologies. These include drying techniques with the utilization of electromagnetic fields to deliver energy required for drying, for example, microwave drying, radio frequency drying, electrohydrodynamic drying, and infrared radiation drying. The remainder of this book covers a wide assortment of recently developed technologies, which include pulse drying, swell drying, impinging stream drying, and selected advances in spray drying. The final chapter includes some innovative technologies which are gaining ground and are covered in depth in a number of review articles and handbooks, and hence covered briefly in the interest completeness. This book is a valuable reference work for researchers in academia as well as industry and will encourage further research and development and innovations in food drying technologies.

Food Processing and Preservation Technology

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000353621
Total Pages : 333 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Food Processing and Preservation Technology by : Megh R. Goyal

Download or read book Food Processing and Preservation Technology written by Megh R. Goyal and published by CRC Press. This book was released on 2022-04-27 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

Emerging Food Processing Technologies

Author : Mohsen Gavahian
Publisher : Springer Nature
ISBN 13 : 107162136X
Total Pages : 250 pages
Book Rating : 4.0/5 (716 download)

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Book Synopsis Emerging Food Processing Technologies by : Mohsen Gavahian

Download or read book Emerging Food Processing Technologies written by Mohsen Gavahian and published by Springer Nature. This book was released on 2022-03-08 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies. Authoritative and cutting-edge, Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Enhancing Extraction Processes in the Food Industry

Author : Nikolai Lebovka
Publisher : CRC Press
ISBN 13 : 1439845956
Total Pages : 558 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Enhancing Extraction Processes in the Food Industry by : Nikolai Lebovka

Download or read book Enhancing Extraction Processes in the Food Industry written by Nikolai Lebovka and published by CRC Press. This book was released on 2016-04-19 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a

Conventional and Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
ISBN 13 : 1118406303
Total Pages : 754 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Conventional and Advanced Food Processing Technologies by : Suvendu Bhattacharya

Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-09-26 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Food Science and Food Biotechnology

Author : Gustavo F. Gutierrez-Lopez
Publisher : CRC Press
ISBN 13 : 0203009533
Total Pages : 350 pages
Book Rating : 4.2/5 (3 download)

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Book Synopsis Food Science and Food Biotechnology by : Gustavo F. Gutierrez-Lopez

Download or read book Food Science and Food Biotechnology written by Gustavo F. Gutierrez-Lopez and published by CRC Press. This book was released on 2003-02-26 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail

Advances in Food Dehydration

Author : Cristina Ratti
Publisher : CRC Press
ISBN 13 : 1420052535
Total Pages : 488 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Advances in Food Dehydration by : Cristina Ratti

Download or read book Advances in Food Dehydration written by Cristina Ratti and published by CRC Press. This book was released on 2008-11-21 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe

Microbial Decontamination of Food

Author : Manzoor Ahmad Shah
Publisher : Springer Nature
ISBN 13 : 9811951144
Total Pages : 318 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Microbial Decontamination of Food by : Manzoor Ahmad Shah

Download or read book Microbial Decontamination of Food written by Manzoor Ahmad Shah and published by Springer Nature. This book was released on 2022-09-28 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Handbook of Food Powders

Author : Bhesh Bhandari
Publisher : Elsevier
ISBN 13 : 0443184364
Total Pages : 598 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Handbook of Food Powders by : Bhesh Bhandari

Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Aseptic Processing and Packaging of Particulate Foods

Author : E.M. Willhoft
Publisher : Springer
ISBN 13 : 0751400106
Total Pages : 192 pages
Book Rating : 4.7/5 (514 download)

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Book Synopsis Aseptic Processing and Packaging of Particulate Foods by : E.M. Willhoft

Download or read book Aseptic Processing and Packaging of Particulate Foods written by E.M. Willhoft and published by Springer. This book was released on 1993-03-31 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in substitution of existing and conventional retorting. In addition, when com bined with high temperature/short time (HTST) processing, we can expect substantial further growth, reflecting quality and convenience advantages over products processed from yesterday's technologies. The anticipated growth in particulates is driven by both materials and packaging advances and only requires modest marketing of the organoleptic advantages to establish their place on menu options. The directions taken in packaging developments, especially those interfacing with the latest and established methods of processing, are increasingly influ enced by the need to design packaging on a cradle-to-grave basis. Time was when multi-laminated films on board satisfied the total needs of consumers of aseptic products. The problems of recycling combustible, i.e. energy generating mate rials laminated with aluminium foil, are becoming sensitive issues in a world preoccupied with recycling, and are creating openings for alternative and envi ronmentally friendly material combinations. This book brings together advanced technologies in the field, to provide information for professionals with interests in aseptic processing on how to go about selecting a system appropriate to their commercial needs and constraints.