Advances In Processing Technology

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Advances in Cereals Processing Technologies

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 270 pages
File Size : 43,9 Mb
Release : 2021-12-23
Category : Technology & Engineering
ISBN : 9781000534801

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Advances in Cereals Processing Technologies by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Advances in Food Processing Technology

Jingdun Jia,Donghong Liu,Haile Ma
Advances in Food Processing Technology Book PDF

Author : Jingdun Jia,Donghong Liu,Haile Ma
Publisher : Springer
Page : 251 pages
File Size : 41,7 Mb
Release : 2019-06-01
Category : Technology & Engineering
ISBN : 9789811364518

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Advances in Food Processing Technology by Jingdun Jia,Donghong Liu,Haile Ma Pdf

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Advances In Processing Technology

Gopal Kumar Sharma
Advances In Processing Technology Book PDF

Author : Gopal Kumar Sharma
Publisher : New India Publishing Agency
Page : 4 pages
File Size : 52,9 Mb
Release : 2021-05-19
Category : Technology & Engineering
ISBN : 9789390083220

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Advances In Processing Technology by Gopal Kumar Sharma Pdf

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain was also discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of concerned population therapeutic foods has also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations the importance of the technology of weaning and geriatric foods was described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science was elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned especially when these are import worthy products. The science and technological approach of these packing innovations was also well covered.

Advances in Fruit Processing Technologies

Sueli Rodrigues,Fabiano Andre Narciso Fernandes
Advances in Fruit Processing Technologies Book PDF

Author : Sueli Rodrigues,Fabiano Andre Narciso Fernandes
Publisher : CRC Press
Page : 475 pages
File Size : 49,7 Mb
Release : 2012-05-18
Category : Technology & Engineering
ISBN : 9781439851524

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Advances in Fruit Processing Technologies by Sueli Rodrigues,Fabiano Andre Narciso Fernandes Pdf

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

Advances in Manufacturing Technology

Rupinder Singh,Sukhdeep Singh Dhami,B. S. Pabla
Advances in Manufacturing Technology Book PDF

Author : Rupinder Singh,Sukhdeep Singh Dhami,B. S. Pabla
Publisher : CRC Press
Page : 200 pages
File Size : 49,7 Mb
Release : 2022-03-11
Category : Technology & Engineering
ISBN : 9781000549027

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Advances in Manufacturing Technology by Rupinder Singh,Sukhdeep Singh Dhami,B. S. Pabla Pdf

This cross-disciplinary book transcends departmental, institutional, industrial, public, and research organizations and goes beyond global barriers to cover the integration of research, education, and manufacturing in advanced materials processing and characterization, including CAD-CAM, Finite Element Analysis (FEA), and smart manufacturing. Advances in Manufacturing Technology: Computational Materials Processing and Characterization focuses on the design of experiment-based computational models, which involves FEA along with an ergonomics-based design of tooling for both conventional and nonconventional manufacturing processes. It discusses research, work, and recent developments in the field of production manufacturing of any mechanical system. Case studies and solved numerical solutions are included at the end of each chapter for easy reading comprehension. The book is helpful to those working on new developments in the field of product manufacturing. It also acts as a first-hand source of information for academic scholars and commercial manufacturers as they make strategic manufacturing development plans.

Food Processing Technology

P.J. Fellows
Food Processing Technology Book PDF

Author : P.J. Fellows
Publisher : Elsevier
Page : 932 pages
File Size : 54,7 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

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Food Processing Technology by P.J. Fellows Pdf

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. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Advances in Meat Processing Technology

Alaa El-Din A. Bekhit
Advances in Meat Processing Technology Book PDF

Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
Page : 604 pages
File Size : 54,8 Mb
Release : 2017-09-29
Category : Technology & Engineering
ISBN : 9781498700498

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Advances in Meat Processing Technology by Alaa El-Din A. Bekhit Pdf

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 252 pages
File Size : 54,7 Mb
Release : 2021-06-14
Category : Technology & Engineering
ISBN : 9781000377729

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Innovative Food Processing Technologies

Kai Knoerzer, PhD,Pablo Juliano, PhD,Peter Roupas, PhD,Cornelis Versteeg, PhD
Innovative Food Processing Technologies Book PDF

Author : Kai Knoerzer, PhD,Pablo Juliano, PhD,Peter Roupas, PhD,Cornelis Versteeg, PhD
Publisher : John Wiley & Sons
Page : 410 pages
File Size : 43,8 Mb
Release : 2011-01-31
Category : Technology & Engineering
ISBN : 9780470959428

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Innovative Food Processing Technologies by Kai Knoerzer, PhD,Pablo Juliano, PhD,Peter Roupas, PhD,Cornelis Versteeg, PhD Pdf

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Advances in Fish Processing Technology

D.P. Sen
Advances in Fish Processing Technology Book PDF

Author : D.P. Sen
Publisher : Allied Publishers
Page : 848 pages
File Size : 43,8 Mb
Release : 2005-02-21
Category : Technology & Engineering
ISBN : 9788177646559

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Advances in Fish Processing Technology by D.P. Sen Pdf

With reference to India.

Innovative Food Processing Technologies

Anonim
Innovative Food Processing Technologies Book PDF

Author : Anonim
Publisher : Elsevier
Page : 2482 pages
File Size : 43,8 Mb
Release : 2020-08-18
Category : Technology & Engineering
ISBN : 9780128157824

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Innovative Food Processing Technologies by Anonim Pdf

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Novel Food Processing Technologies

Vikas Nanda
Novel Food Processing Technologies Book PDF

Author : Vikas Nanda
Publisher : New India Publishing Agency
Page : 6 pages
File Size : 42,6 Mb
Release : 2017-05-22
Category : Technology & Engineering
ISBN : 9789385516047

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Novel Food Processing Technologies by Vikas Nanda Pdf

The book is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of foods, newer methods of extraction, the recent know-how of food packaging, etc. This book will be very useful to everyone working in the area of food to upgrade their knowledge regarding various aspects of the latest processing technologies. The compilation, in particular, is not absolutely based on any specific lecture course. However, it will definitely serve as one of the affluent manuscript in supporting too many course outlines related to advanced food technologies prevailing in many academic institutions. This book will generate the interest of many courses including Emerging Technologies in Food Processing, Novel Food Processing Technologies, Advances in Food Technology etc. Hence it will fulfill the high demand for food scientists and technologists in upcoming years and will gain popularity throughout the world. This will be an asset to all the readers thriving to upgrade their knowledge and utilize it for the betterment of mankind. The readers will get acquainted with latest happenings and its details in all aspects of food, thereby will add new dimensions to the basic research strategies. Academicians, researchers and students will get ready references to enhance their proficiency for emerging techniques in processing of foods since it is the compilation of novel technologies with all the details required.

Food Processing and Preservation Technology

Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Food Processing and Preservation Technology Book PDF

Author : Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Publisher : CRC Press
Page : 314 pages
File Size : 53,6 Mb
Release : 2022-04-27
Category : Science
ISBN : 9781000353426

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Food Processing and Preservation Technology by Megh R. Goyal,Santosh K. Mishra,Preeti Birwal Pdf

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

Advanced Manufacturing and Processing Technology

Chander Prakash,Sunpreet Singh,J. Paulo Davim
Advanced Manufacturing and Processing Technology Book PDF

Author : Chander Prakash,Sunpreet Singh,J. Paulo Davim
Publisher : CRC Press
Page : 245 pages
File Size : 51,8 Mb
Release : 2020-10-25
Category : Technology & Engineering
ISBN : 9781000193169

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Advanced Manufacturing and Processing Technology by Chander Prakash,Sunpreet Singh,J. Paulo Davim Pdf

This book disseminates recent research, theories, and practices relevant to the areas of surface engineering and the processing of materials for functional applications in the aerospace, automobile, and biomedical industries. The book focuses on the hidden technologies and advanced manufacturing methods that may not be standardized by research institutions but are greatly beneficial to material and manufacturing industrial engineers in many ways. It details projects, research activities, and innovations in a global platform to strengthen the knowledge of the concerned community. The book covers surface engineering including coating, deposition, cladding, nanotechnology, surface finishing, precision machining, processing, and emerging advanced manufacturing technologies to enhance the performance of materials in terms of corrosion, wear, and fatigue. The book captures the emerging areas of materials science and advanced manufacturing engineering and presents recent trends in research for researchers, field engineers, and academic professionals.

Advances in Processing Technology

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Processing Technology Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : Unknown
Page : 0 pages
File Size : 53,6 Mb
Release : 2021-11-29
Category : Technology & Engineering
ISBN : 100324551X

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Advances in Processing Technology by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.