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Books in Food engineering

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11-20 of 80 results in All results

Engineering Principles, Modeling and Economics of Evaporative Coolers

  • 1st Edition
  • June 27, 2023
  • Daniel Ingo Hefft + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 0 3 9 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 6 2 7 - 7
Engineering Principles, Modelling and Economics of Evaporative Coolers covers the basic engineering and technical principles behind the operation and construction of evaporative coolers, also highlighting challenges. The book presents the reader with selected case studies on modelling in the cooling chamber and explains the economic implications an evaporative structure can bring. Edited by a team of specialists, the book also explains the strong dependence of the technology’s performance on environmental conditions, and hence the limits on temperature control in the preservation of post-harvest agriculture products. Evaporative coolers are an ancient technology, invented long before the introduction of chemical refrigerants as used in modern fridges or cooling towers. This two volume set covers the topic, with practical applications, construction techniques, and operation of the technology.

Evaporative Coolers for the Postharvest Management of Fruits and Vegetables

  • 1st Edition
  • April 27, 2023
  • Charles Oluwaseun Adetunji + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 9 8 6 4 - 5
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 6 2 1 - 5
Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables. Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies.

Processing of Food Products and Wastes with High Voltage Electrical Discharges

  • 1st Edition
  • April 12, 2023
  • Eugene Vorobiev + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 4 0 3 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 8 6 4 - 6
Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.

Ultrasound and Microwave for Food Processing

  • 1st Edition
  • November 24, 2022
  • Gulzar Ahmad Nayik + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 9 9 1 - 9
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 9 9 2 - 6
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.

Engineering Plant-Based Food Systems

  • 1st Edition
  • November 16, 2022
  • Sangeeta Prakash + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 9 8 4 2 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 5 6 0 - 7
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds).

Fundamentals and Application of Atomic Force Microscopy for Food Research

  • 1st Edition
  • September 29, 2022
  • Jian Zhong + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 3 9 8 5 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 4 1 3 2 - 5
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research. Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.

Microencapsulation in the Food Industry

  • 2nd Edition
  • September 27, 2022
  • Robert Sobel
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 6 8 3 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 5 3 0 - 1
Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control.

Technologies to Recover Polyphenols from AgroFood By-products and Wastes

  • 1st Edition
  • August 13, 2022
  • Elisabete M.C. Alexandre + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 2 7 3 - 9
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 2 7 4 - 6
Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the practical applications of these polyphenols in the development of functional foods and pharmaceutical and cosmetic products. Containing definitions, case studies, applications, literature reviews, and coverage of recent developments, this book will be a welcomed resource for food scientists, including those working in sustainability, agriculture and engineering.

Food Engineering Innovations Across the Food Supply Chain

  • 1st Edition
  • December 5, 2021
  • Pablo Juliano + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 2 9 2 - 9
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 3 5 9 - 0
Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required.

Validation of Food Preservation Processes based on Novel Technologies

  • 1st Edition
  • November 29, 2021
  • Tatiana Koutchma
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 8 8 8 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 5 3 2 - 4
Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation.