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Books in Food processing

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11-20 of 105 results in All results

Emerging Thermal Processes in the Food Industry

  • 1st Edition
  • November 20, 2022
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 1 0 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 3 8 5 - 6
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment.

Food Process Engineering Principles and Data

  • 1st Edition
  • November 18, 2022
  • Michael Lewis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 1 8 2 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 1 8 3 - 0
Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

High-Temperature Processing of Food Products

  • 1st Edition
  • November 16, 2022
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 6 1 8 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 7 0 7 - 3
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.

Thermal Processing of Food Products by Steam and Hot Water

  • 1st Edition
  • November 10, 2022
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 6 1 6 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 7 0 6 - 6
Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Non-thermal Food Processing Operations

  • 1st Edition
  • November 3, 2022
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 7 1 7 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 7 1 8 - 0
Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations”, “Irradiation operations”, “Pulsed electric fields processing operations”, “High pressure processing operations”, and “Radio frequency processing operations”, all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.

Microwave and Radio Frequency Heating in Food and Beverages

  • 1st Edition
  • October 6, 2022
  • Tatiana Koutchma
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 7 1 5 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 7 1 6 - 6
Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product).

Snack Foods

  • 1st Edition
  • September 6, 2022
  • Suvendu Bhattacharya
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 7 5 9 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 7 6 0 - 8
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.

Transporting Operations of Food Materials within Food Factories

  • 1st Edition
  • August 26, 2022
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 5 8 5 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 7 0 5 - 9
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories. Divided into four sections, Receiving and storage facilities, Liquid food transportation, Solid and semi- solid transportation and General material handling machines in food plants, all sections emphasize basic content relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering in a simple and dynamic way, the book targets all who are engaged in worldwide food processing operations, giving readers comprehensive knowledge and an understanding of different transporting facilities and equipments.

Food Processing Technology

  • 5th Edition
  • June 18, 2022
  • P.J. Fellows
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 8 5 7 3 7 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 3 1 - 7
Food Processing Technology: Principles and Practice, Fifth Edition  includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

The Farinograph Handbook

  • 4th Edition
  • May 7, 2022
  • Jayne E. Bock + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 4 6 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 5 7 1 - 0
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students.