Food Processing Technology Book

Food Processing Technology


  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release Date : 2009-07-28
  • Genre: Technology & Engineering
  • Pages : 928
  • ISBN 10 : 143980821X
  • Total Read : 92
  • File Size : 10,9 Mb

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Food Processing Technology Summary:

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Food Processing Technology Book

Food Processing Technology


  • Author : Peter Fellows
  • Publisher : Unknown
  • Release Date : 1990
  • Genre: Food industry and trade
  • Pages : 505
  • ISBN 10 : LCCN:90005130
  • Total Read : 65
  • File Size : 19,8 Mb

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Food Processing Technology Summary:

Food Processing Technology Book

Food Processing Technology


  • Author : Peter Fellows
  • Publisher : Wiley-VCH
  • Release Date : 1988
  • Genre: Technology & Engineering
  • Pages : 505
  • ISBN 10 : 0895736098
  • Total Read : 72
  • File Size : 16,8 Mb

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Food Processing Technology Summary:

Basic principles; Ambient-Temperature processing; Processing by application of heat; Processing by the removal of heat; Post-processing operations; Appendix A: Vitamins in foods; Appendix B: EEC permitted food additives; Appendix C: Units and dimensions; Appendix D: Temperatures of saturated steam; Appendix E: Sizes of some common UK round cans; Appendix F: Latent heat of vaporisation of water.

Technologies in Food Processing Book

Technologies in Food Processing


  • Author : Harish Kumar Sharma
  • Publisher : CRC Press
  • Release Date : 2018-07-17
  • Genre: Technology & Engineering
  • Pages : 380
  • ISBN 10 : 9781351377393
  • Total Read : 85
  • File Size : 18,6 Mb

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Technologies in Food Processing Summary:

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Innovative Food Processing Technologies Book

Innovative Food Processing Technologies


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Genre: Technology & Engineering
  • Pages : 2480
  • ISBN 10 : 9780128157824
  • Total Read : 92
  • File Size : 12,5 Mb

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Innovative Food Processing Technologies Summary:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nontherm

Food Processing Technology Book

Food Processing Technology


  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • Genre: Technology & Engineering
  • Pages : 806
  • ISBN 10 : 9780323984317
  • Total Read : 77
  • File Size : 16,9 Mb

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Food Processing Technology Summary:

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

Conventional and Advanced Food Processing Technologies Book

Conventional and Advanced Food Processing Technologies


  • Author : Suvendu Bhattacharya
  • Publisher : John Wiley & Sons
  • Release Date : 2014-11-17
  • Genre: Technology & Engineering
  • Pages : 754
  • ISBN 10 : 9781118406328
  • Total Read : 80
  • File Size : 18,7 Mb

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Conventional and Advanced Food Processing Technologies Summary:

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.

Specialty Foods Book

Specialty Foods


  • Author : Yanyun Zhao
  • Publisher : CRC Press
  • Release Date : 2012-05-22
  • Genre: Technology & Engineering
  • Pages : 356
  • ISBN 10 : 9781439854242
  • Total Read : 82
  • File Size : 13,6 Mb

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Specialty Foods Summary:

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods dif