Books in Food processing technology

31-40 of 46 results in All results

Novel Thermal and Non-Thermal Technologies for Fluid Foods

• 1st Edition
• July 21, 2011
• PJ Cullen + 2 more
• English
• Paperback 978-0-12-810373-9

  9 7 8 - 0 - 1 2 - 8 1 0 3 7 3 - 9
• eBook 978-0-12-381471-5

  9 7 8 - 0 - 1 2 - 3 8 1 4 7 1 - 5

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

Case Studies in Novel Food Processing Technologies

• 1st Edition
• October 28, 2010
• C J Doona
• English
• Paperback 978-0-08-101482-0

  9 7 8 - 0 - 0 8 - 1 0 1 4 8 2 - 0
• eBook 978-0-85709-071-3

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

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.

Irradiation of Food Commodities

• 1st Edition
• May 25, 2010
• Ioannis S. Arvanitoyannis
• English
• Paperback 978-0-12-810191-9

  9 7 8 - 0 - 1 2 - 8 1 0 1 9 1 - 9
• eBook 978-0-08-088436-3

  9 7 8 - 0 - 0 8 - 0 8 8 4 3 6 - 3

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; application of irradiation on food and consumer opinion.

Hyperspectral Imaging for Food Quality Analysis and Control

• 1st Edition
• May 20, 2010
• Da-Wen Sun
• English
• Paperback 978-0-12-810223-7

  9 7 8 - 0 - 1 2 - 8 1 0 2 2 3 - 7
• eBook 978-0-08-088628-2

  9 7 8 - 0 - 0 8 - 0 8 8 6 2 8 - 2

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products.

Advances in Potato Chemistry and Technology

• 1st Edition
• June 23, 2009
• Jaspreet Singh + 1 more
• English
• eBook 978-0-08-092191-4

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

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products.

Food Processing Technology

• 3rd Edition
• June 22, 2009
• P.J. Fellows
• English
• Paperback 978-1-84569-216-2

  9 7 8 - 1 - 8 4 5 6 9 - 2 1 6 - 2
• eBook 978-1-84569-634-4

  9 7 8 - 1 - 8 4 5 6 9 - 6 3 4 - 4

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. 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.

Infrared Spectroscopy for Food Quality Analysis and Control

• 1st Edition
• December 29, 2008
• Da-Wen Sun
• English
• Hardback 978-0-12-374136-3

  9 7 8 - 0 - 1 2 - 3 7 4 1 3 6 - 3
• eBook 978-0-08-092087-0

  9 7 8 - 0 - 0 8 - 0 9 2 0 8 7 - 0

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others.

Food Process Engineering and Technology

• 1st Edition
• September 25, 2008
• Zeki Berk
• Zeki Berk
• English
• eBook 978-0-08-092023-8

  9 7 8 - 0 - 0 8 - 0 9 2 0 2 3 - 8

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.

Computer Vision Technology for Food Quality Evaluation

• 1st Edition
• December 17, 2007
• Da-Wen Sun
• English
• eBook 978-0-08-055624-6

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

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.

Improving the thermal Processing of Foods

• 1st Edition
• July 16, 2004
• P Richardson
• English
• Hardback 978-1-85573-730-3

  9 7 8 - 1 - 8 5 5 7 3 - 7 3 0 - 3
• eBook 978-1-85573-907-9

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

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.