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Processing Of Anhydrous Milk Fat Using A Continuous Supercritical Carbon Dioxide System
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Book Synopsis Processing of Anhydrous Milk Fat Using a Continuous Supercritical Carbon Dioxide System by : Ajay Rajeshwar Bhaskar
Download or read book Processing of Anhydrous Milk Fat Using a Continuous Supercritical Carbon Dioxide System written by Ajay Rajeshwar Bhaskar and published by . This book was released on 1992 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Extraction Optimization in Food Engineering by : Constantina Tzia
Download or read book Extraction Optimization in Food Engineering written by Constantina Tzia and published by CRC Press. This book was released on 2003-07-21 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production.
Book Synopsis Dense Phase Carbon Dioxide by : Murat O. Balaban
Download or read book Dense Phase Carbon Dioxide written by Murat O. Balaban and published by John Wiley & Sons. This book was released on 2012-06-19 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.
Book Synopsis Masters Theses in the Pure and Applied Sciences by : Wade H. Shafer
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS)* at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dis semination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the though that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all concerned if the printing and distribution of the volumes were handled by an international publishing house to assure improved service and broader dissemi nation. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 37 (thesis year 1992) a total of 12,549 thesis titles from 25 Canadian and 153 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this impor tant annual reference work. While Volume 37 reports theses submitted in 1992, on occasion, certain uni versities do report theses submitted in previous years but not reported at the time.
Book Synopsis Non-Thermal Processing Technologies for the Dairy Industry by : M. Selvamuthukumaran
Download or read book Non-Thermal Processing Technologies for the Dairy Industry written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2021-11-08 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.
Book Synopsis Advanced Dairy Chemistry Volume 2: Lipids by : Patrick F. Fox
Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Book Synopsis Performance Characteristics of a Continuous Supercritical Carbon Dioxide Separation System Coupled with Adsorption by : Sangbin Lim
Download or read book Performance Characteristics of a Continuous Supercritical Carbon Dioxide Separation System Coupled with Adsorption written by Sangbin Lim and published by . This book was released on 1992 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Food Process Modeling and Statistical Quality Control by : Mustafa Ozilgen
Download or read book Handbook of Food Process Modeling and Statistical Quality Control written by Mustafa Ozilgen and published by CRC Press. This book was released on 1998-09-16 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are presented in summary tables. Readers' attention is focused on understanding modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic processes, and food engineering operations. Statistical process analysis and quality control as applied to the food industry are also discussed. The book's main feature is the large number of worked examples presented throughout. Included are examples from almost every conceivable food process, most of which are based on real data given in the many references. Each example is followed by a clear, step- by-step worked solution.
Book Synopsis High Pressure Fluid Technology for Green Food Processing by : Tiziana Fornari
Download or read book High Pressure Fluid Technology for Green Food Processing written by Tiziana Fornari and published by Springer. This book was released on 2014-10-31 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria
Book Synopsis Food Engineering - Volume III by : Gustavo V. Barbosa-Cánovas
Download or read book Food Engineering - Volume III written by Gustavo V. Barbosa-Cánovas and published by EOLSS Publications. This book was released on 2009-08-10 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs
Download or read book Cornell Focus written by and published by . This book was released on 1992 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Concentration of Conjugated Linoleic Acid from Milkfat by Continuous Processing with Supercritical Carbon Dioxide and Selected Properties of Various Fractions by : Pier Marcelo Romero Kotre
Download or read book Concentration of Conjugated Linoleic Acid from Milkfat by Continuous Processing with Supercritical Carbon Dioxide and Selected Properties of Various Fractions written by Pier Marcelo Romero Kotre and published by . This book was released on 1998 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Hydrolysis, Glycerolysis and Alcoholysis of Anhydrous Milk Fat by Lipases in Supercritical Carbon Dioxide by : Janice McNorrill Johnson
Download or read book Hydrolysis, Glycerolysis and Alcoholysis of Anhydrous Milk Fat by Lipases in Supercritical Carbon Dioxide written by Janice McNorrill Johnson and published by . This book was released on 1998 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book 1993 IFT Annual Meeting written by and published by . This book was released on 1993 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Phase Equilibria and Enzymatic Esterification of Anhydrous Milk Fat in Supercritical Carbon Dioxide by : Zer-Ran Yu
Download or read book Phase Equilibria and Enzymatic Esterification of Anhydrous Milk Fat in Supercritical Carbon Dioxide written by Zer-Ran Yu and published by . This book was released on 1992 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Lipid Methodology by : R O Adlof
Download or read book Advances in Lipid Methodology written by R O Adlof and published by Elsevier. This book was released on 2003-10-01 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fifth volume in the Advances in lipid methodology series is the first with new editor, Richard O. Adlof, but its objectives are still those of the previous editor, William W. Christie: 'To provide readable, up-to-date reviews of rapidly expanding areas of lipid analysis and practical examples which should be of immediate use to lipid analysts'.As in the previous volumes of Advances in lipid methodology, the editor has chosen leading international experts to write individual chapters. Volume 5 contains four chapters on specific methodologies of lipid analysis and three which describe specific applications or standardization of methods.The methodologies are different scanning calorimetry for the study of physical properties of fats and oils; silver ion chromatography; atmospheric-pressure chemical-ionization mass spectrometry (APCI-MS); and supercritical fluid chromatography (SFC).Chapters on specific applications cover the analysis of genetically modified oils and the use of fatty acid profiling in the characterization of metabolic diseases. A further chapter provides an overview of the official standard methods used for fats and oils analysis and gives extensive listings of information on standards organizations.
Book Synopsis Bioseparation Processes in Food by : Singh
Download or read book Bioseparation Processes in Food written by Singh and published by CRC Press. This book was released on 1995-05-16 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
