Books in Food processing technology

21-30 of 46 results in All results

Computer Vision Technology for Food Quality Evaluation

• 2nd Edition
• April 7, 2016
• Da-Wen Sun
• English
• Hardback 978-0-12-802232-0

  9 7 8 - 0 - 1 2 - 8 0 2 2 3 2 - 0
• eBook 978-0-12-802599-4

  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.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

• 1st Edition
• November 17, 2015
• Craig Leadley
• English
• Hardback 978-1-78242-447-5

  9 7 8 - 1 - 7 8 2 4 2 - 4 4 7 - 5
• eBook 978-1-78242-470-3

  9 7 8 - 1 - 7 8 2 4 2 - 4 7 0 - 3

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing.

A Complete Course in Canning and Related Processes

• 14th Edition
• September 4, 2015
• Susan Featherstone
• English
• Hardback 978-0-85709-679-1

  9 7 8 - 0 - 8 5 7 0 9 - 6 7 9 - 1
• eBook 978-0-85709-687-6

  9 7 8 - 0 - 8 5 7 0 9 - 6 8 7 - 6

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics.

Food Waste Recovery

• 1st Edition
• July 3, 2015
• Charis M. Galanakis
• English
• Hardback 978-0-12-800351-0

  9 7 8 - 0 - 1 2 - 8 0 0 3 5 1 - 0
• eBook 978-0-12-800419-7

  9 7 8 - 0 - 1 2 - 8 0 0 4 1 9 - 7

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes.

Microencapsulation in the Food Industry

• 1st Edition
• June 30, 2014
• Robert Sobel
• English
• Hardback 978-0-12-404568-2

  9 7 8 - 0 - 1 2 - 4 0 4 5 6 8 - 2
• eBook 978-0-12-404735-8

  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.

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations

• 1st Edition
• June 21, 2014
• Tatiana Koutchma
• English
• Paperback 978-0-12-420091-3

  9 7 8 - 0 - 1 2 - 4 2 0 0 9 1 - 3
• eBook 978-0-12-420099-9

  9 7 8 - 0 - 1 2 - 4 2 0 0 9 9 - 9

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development.

Handbook of Farm, Dairy and Food Machinery Engineering

• 2nd Edition
• June 10, 2013
• Myer Kutz
• English
• eBook 978-0-12-385882-5

  9 7 8 - 0 - 1 2 - 3 8 5 8 8 2 - 5

Handbook of Farm, Dairy and Food Machinery Engineering is the essential reference for engineers who need to understand those aspects of the food industry from farm machinery to food storage facilities to the machinery that processes and packages our foods. The process of getting food from "farm to fork," as the saying goes, involves more than planting, harvesting, shipping, processing, packaging and distributing—though those are all key components. Effective and efficient food delivery systems are built around processes that maximize the effort while minimizing cost, time, and resource depletion. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes cutting-edge coverage of microwave vacuum application in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and much more.

Food Process Engineering and Technology

• 2nd Edition
• June 8, 2013
• Zeki Berk
• English
• Hardback 978-0-12-415923-5

  9 7 8 - 0 - 1 2 - 4 1 5 9 2 3 - 5
• eBook 978-0-12-415986-0

  9 7 8 - 0 - 1 2 - 4 1 5 9 8 6 - 0

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics.

Open Innovation in the Food and Beverage Industry

• 1st Edition
• January 22, 2013
• Marian Garcia Martinez
• English
• Hardback 978-0-85709-595-4

  9 7 8 - 0 - 8 5 7 0 9 - 5 9 5 - 4
• eBook 978-0-85709-724-8

  9 7 8 - 0 - 8 5 7 0 9 - 7 2 4 - 8

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries.

Robotics and Automation in the Food Industry

• 1st Edition
• December 3, 2012
• Darwin G Caldwell
• English
• Hardback 978-1-84569-801-0

  9 7 8 - 1 - 8 4 5 6 9 - 8 0 1 - 0
• eBook 978-0-85709-576-3

  9 7 8 - 0 - 8 5 7 0 9 - 5 7 6 - 3

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation.