Books in Food processing technology

41-46 of 46 results in All results

Environmentally-Friendly Food Processing

• 1st Edition
• September 30, 2003
• B Mattsson + 1 more
• English
• eBook 978-1-85573-717-4

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

Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible.Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.Environmentally-friendly food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry.

Minimal Processing Technologies in the Food Industries

• 1st Edition
• July 26, 2002
• T Ohlsson + 1 more
• English
• eBook 978-1-85573-679-5

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

The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.

Extrusion Cooking

• 1st Edition
• June 25, 2001
• R Guy
• English
• eBook 978-1-85573-631-3

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

Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.

Thermal Technologies in Food Processing

• 1st Edition
• April 24, 2001
• P Richardson
• English
• Hardback 978-1-85573-558-3

  9 7 8 - 1 - 8 5 5 7 3 - 5 5 8 - 3
• eBook 978-1-85573-661-0

  9 7 8 - 1 - 8 5 5 7 3 - 6 6 1 - 0

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products.Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Fundamentals of Food Processing and Technology

• 1st Edition
• June 1, 1997
• WA Gould
• English
• Hardback 978-1-84569-594-1

  9 7 8 - 1 - 8 4 5 6 9 - 5 9 4 - 1
• eBook 978-1-84569-609-2

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

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today’s food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

Food Processing

• 1st Edition
• October 13, 1995
• Anilkumar G. Gaonkar
• English
• Hardback 978-0-444-81500-2

  9 7 8 - 0 - 4 4 4 - 8 1 5 0 0 - 2
• eBook 978-0-08-053184-7

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

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.