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Books in Food engineering

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61-70 of 80 results in All results

Innovation Strategies in the Food Industry

  • 1st Edition
  • June 10, 2016
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 3 7 5 1 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 7 9 3 - 5
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.

Encapsulations

  • 1st Edition
  • Volume 2
  • May 27, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 7 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 8 - 3
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

Computer Vision Technology for Food Quality Evaluation

  • 2nd Edition
  • April 7, 2016
  • Da-Wen Sun
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 2 3 2 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 5 9 9 - 4
Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment.

Rheology of Foods

  • 1st Edition
  • January 21, 2016
  • R.P. Borwankar + 1 more
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 9 2 5 8 - 8
The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer–reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.

Dimensional Analysis of Food Processes

  • 1st Edition
  • September 18, 2015
  • Guillaume Delaplace + 3 more
  • English
  • Hardback
    9 7 8 - 1 - 7 8 5 4 8 - 0 4 0 - 9
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 4 8 7 - 6
This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all.

Feeding Everyone No Matter What

  • 1st Edition
  • July 28, 2015
  • David Denkenberger + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 4 4 4 7 - 6
NB: Due to the inadvertent assignment of a previously used ISBN, this book was originally published under an incorrect identifying number. The book has now been given its own unique ISBN and is otherwise identical in every way to the original publication. Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production. The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a significant amount of time and would increase the price of food, killing additional people due to inadequate global access to affordable food. Humanity is far from doomed, however, in these situations - there are solutions. This book provides an order of magnitude technical analysis comparing caloric requirements of all humans for five years with conversion of existing vegetation and fossil fuels to edible food. It presents mechanisms for global-scale conversion including: natural gas-digesting bacteria, extracting food from leaves, and conversion of fiber by enzymes, mushroom or bacteria growth, or a two-step process involving partial decomposition of fiber by fungi and/or bacteria and feeding them to animals such as beetles, ruminants (cows, deer, etc), rats and chickens. It includes an analysis to determine the ramp rates for each option and the results show that careful planning and global cooperation could ensure the bulk of humanity and biodiversity could be maintained in even in the most extreme circumstances.

Modeling Food Processing Operations

  • 1st Edition
  • April 22, 2015
  • Serafim Bakalis + 2 more
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 2 8 4 - 6
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 2 9 6 - 9
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize food storage and the food supply chain, and to perform a life cycle analysis. Modeling Food Processing Operations provides a comprehensive overview of the various applications of modeling in conventional food processing. The needs of industry, current practices, and state-of-the-art technologies are examined, and case studies are provided. Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.

Microencapsulation in the Food Industry

  • 1st Edition
  • June 30, 2014
  • Robert Sobel
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 4 5 6 8 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 7 3 5 - 8
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline.This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation.

Innovations in Food Packaging

  • 2nd Edition
  • October 3, 2013
  • Jung H. Han
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 9 4 6 0 1 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 3 9 4 8 3 5 - 9
This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

Introduction to Food Engineering, Enhanced

  • 5th Edition
  • August 1, 2013
  • R. Paul Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 7 2 4 6 - 3
Ranging from basic engineering principles, based on fundamental physics, to several applications in food processing, this newly revised and updated enhanced ebook edition of Introduction to Food Engineering continues to be a valuable teaching and professional reference tool. Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability in Chapter 3 on Resource Sustainability, introducing students to the latest terminology used to describe the efficiencies of processes and operations. The next four chapters include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the introduction of the principles of psychrometrics and mass transfer, the chapters present application of engineering concepts to membrane separation processes, dehydration processes, extrusion, packaging and supplemental processes, including filtration, centrifugation and mixing. Long recognized as the bestselling textbook for teaching food engineering to food science students, this enhanced ebook transitions with today’s students from traditional textbook learning to an integrated and interactive presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. In addition, interactive tools throughout the book take the learning experience far beyond that of a print book, or even most ebooks. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.