Books in Food processing

Food Process Modelling

1st Edition
June 14, 2001
L M M Tijskens + 2 more
English
eBook
9 7 8 1 8 5 5 7 3 6 3 7 5

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

Frying

1st Edition
April 25, 2001
J B Rossell
English
Hardback
9 7 8 1 8 5 5 7 3 5 5 6 9
eBook
9 7 8 1 8 5 5 7 3 6 4 2 9

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products.

Thermal Technologies in Food Processing

1st Edition
April 24, 2001
P Richardson
English
Hardback
9 7 8 1 8 5 5 7 3 5 5 8 3
eBook
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.

Potato Production, Processing and Technology

1st Edition
July 1, 1999
WA Gould
English
Hardback
9 7 8 1 8 4 5 6 9 5 9 7 2
eBook
9 7 8 1 8 4 5 6 9 6 1 2 2

This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production. This potato processing operations book, written in terms the nonprofessional plant worker will understand, is a must reference for all food processors, technologists, executives, students etc. as well as a valuable addition to the company technical reference library. Included are figures, tables and charts throughout the book.

Advances in Magnetic Resonance in Food Science

1st Edition
April 1, 1999
P S Belton + 2 more
English
eBook
9 7 8 1 8 4 5 6 9 8 1 3 3

The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.

Agri-Food Quality II

1st Edition
February 1, 1999
M Hagg + 3 more
English
eBook
9 7 8 1 8 4 5 6 9 8 1 4 0

As consumer demand for high quality products grows, the quality of our food is increasingly under the spotlight. Agri-food quality II addresses the quality management of plant-based food materials throughout the production chain, from field to table. Developments relating to the improvement of vegetable and fruit quality through plant breeding, genetic manipulation, modification of cultivation technology and optimisation of harvesting and storage techniques, are covered in detail. Furthermore, the concept of functional foods and sustainable production are also discussed.With contributors from international experts, Agri-food quality II will be of great interest to food scientists, agriculturalists, or indeed anyone involved with part of the food chain, both in academia and industry.

Practical Dehydration

2nd Edition
April 14, 1998
M Greensmith
English
eBook
9 7 8 1 8 5 5 7 3 6 5 6 6

Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In addition to the original chapters on packaging, storing and quality control, this latest edition includes modern analysis of expanding sectors and new technologies. This book provides an invaluable guide to the practicalities and logistics of a changing industry.

Fundamentals of Food Processing and Technology

1st Edition
June 1, 1997
WA Gould
English
Hardback
9 7 8 1 8 4 5 6 9 5 9 4 1
eBook
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
9 7 8 0 4 4 4 8 1 5 0 0 2
eBook
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.

Phase Transitions in Foods

1st Edition
June 2, 1995
Yrjö H. Roos + 1 more
Steve Taylor
English
eBook
9 7 8 0 0 8 0 5 3 8 7 3 0

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health