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Author : Singh
Publisher : CRC Press
Page : 484 pages
File Size : 41,5 Mb
Release : 1995-05-16
Category : Technology & Engineering
ISBN : 082479608X
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
Author : P. B. Bansal
Publisher : Unknown
Page : 0 pages
File Size : 41,8 Mb
Release : 2006
Category : Food
ISBN : 8189729039
The Bioseparation Techniques Are Increasingly Important For Biotechnology Because Separation Is Often The Limiting Factor For The Success Of Biological Processes. This Book Describes The Basic Principles And Engineering Design Of Various Separation Processes Including Chromatography, Electrophoresis, Extraction, Crystallization, And Membrane Separation. It Will Stimulate Young Engineers And Scientists Who Will Develop Bioseparation Engineering Further In The 21St Century, And Contribute To The Worldwide Attention To The Global Environment. The Book Brings The Latest Information In The Field Of Bioseparation Of Enzymes And Proteins. It Aims To Systematically Promote And Enforce An Essential Integration Between Bioseparation Processes And Biological/Chemical And Engineering Sciences Through A Series Of Case Studies Focusing On Separations And Separation Processes In The Context Of Industrial Practice. Contents Chapter 1: Bioseparation Process; Chapter 2: Bioprocess Design; Chapter 3: Enzyme Preparation; Chapter 4: Protein Purification; Chapter 5: Protein Crystal Technology; Chapter 6: Membrane Separation Process; Chapter 7: Separation And Production Of Bioactive Molecules; Chapter 8: Affinity Chromatography; Chapter 9: Nanoscale Science And Engineering; Chapter 10: Biosafety.
Author : LAURENCE R. WEATHERLEY
Publisher : Elsevier
Page : 305 pages
File Size : 44,9 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483292106
The use of biotechnology in chemical synthesis offers up numerous advantages to the engineer in the process industries, but it also presents a number of fundamental challenges and difficulties which impinge directly on separation process requirements. The use of biochemical separations has grown significantly during the past decade, and is especially used in process industries such as healthcare and food processing. However it is becoming increasingly more important in areas such as recycling and waste-water treatment and as industry shifts towards cleaner processes biochemical separations will continue to grow. The two main objectives of this book are to focus on the application of existing separation process techniques to the recovery and purification of biologically derived products and to examine the state of knowledge of new techniques which have future potential. Within these objectives the complexities and breadth of problems associated with biological separations are discussed, specific engineering techniques are featured and their adaptation to biochemical separations are highlighted.
Author : Ray Underwood
Publisher : Scientific e-Resources
Page : 348 pages
File Size : 51,6 Mb
Release : 2018-10-08
Category : Electronic
ISBN : 9781839472527
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Author : Anilkumar G. Gaonkar
Publisher : Elsevier
Page : 330 pages
File Size : 51,6 Mb
Release : 1995-10-13
Category : Technology & Engineering
ISBN : 0080531849
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.
Author : A S Grandison,M J Lewis
Publisher : Elsevier
Page : 303 pages
File Size : 47,9 Mb
Release : 1996-01-01
Category : Technology & Engineering
ISBN : 9781855736573
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
Author : Vania Regina Nicoletti Telis
Publisher : CRC Press
Page : 405 pages
File Size : 49,5 Mb
Release : 2012-05-29
Category : Science
ISBN : 9781439844953
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.Following an overview of biopol
Author : Ramesh C. Chandan,Arun Kilara
Publisher : John Wiley & Sons
Page : 604 pages
File Size : 55,9 Mb
Release : 2011-03-15
Category : Technology & Engineering
ISBN : 9780813817460
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Author : Mary Lou Tortorello,Steven M. Gendel
Publisher : CRC Press
Page : 382 pages
File Size : 44,9 Mb
Release : 1997-06-03
Category : Technology & Engineering
ISBN : 0824700872
Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems. It highlights the advantages of modern techniques used in conjunction with the microscope to achieve rapid detection and quantification of microorganisms.
Author : Jiri Klemes,Robin Smith,Jin-Kuk Kim
Publisher : Elsevier
Page : 1068 pages
File Size : 43,7 Mb
Release : 2008-06-30
Category : Technology & Engineering
ISBN : 9781845694678
Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry. Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking. With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. Provides an overview of key drivers for better management Reviews techniques for improvements in efficiency of water and energy use and waste water treatment Examines house keeping proceedures and measurement and process control
Author : A.S. Grandison
Publisher : CRC Press
Page : 302 pages
File Size : 48,7 Mb
Release : 1996-07-10
Category : Technology & Engineering
ISBN : 1566764904
From the Editors' Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications, and an overview of current research and development. Much of the emphasis is on extraction of macromolecules, increasing the added value of foods and recovering valuable components from by-products and fermentation media. Many of the methods discussed are now in commercial practice, while others are being vigorously researched. Separation and filtration technology is of major importance in food processing and biotechnology. This new book provides a very detailed examination of the most important, advanced separation processes now in use. Each chapter is prepared by a specialist or specialists in the type of separation discussed. Each separation method is related to practical commercial applications.
Author : Norman F. Haard,Benjamin K. Simpson
Publisher : CRC Press
Page : 696 pages
File Size : 45,6 Mb
Release : 2000-02-25
Category : Technology & Engineering
ISBN : 9781482289916
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
Author : John Shi,Fereidoon Shahidi,Chi-Tang Ho
Publisher : CRC Press
Page : 672 pages
File Size : 48,5 Mb
Release : 2005-03-03
Category : Technology & Engineering
ISBN : 9781420028119
The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functiona
Author : Dominic Man,C.M.D. Man,Adrian A. Jones
Publisher : Springer Science & Business Media
Page : 314 pages
File Size : 41,7 Mb
Release : 2000-07-31
Category : Business & Economics
ISBN : 0834217821
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Author : Satinder Ahuja
Publisher : Elsevier
Page : 740 pages
File Size : 47,6 Mb
Release : 2000-06-23
Category : Technology & Engineering
ISBN : 9780080507798
It is generally recognized that the commercial success of biotechnology products is highly dependent on the successful development and application of high-powered separation and purification methods. In this practical and authoritative handbook, the separation of proteins, nucleic acids, and oligonucleotides from biological matrices is covered from analytical to process scales. Also included in a chapter on the separation of monoclonal antibodies, which have found numerous uses as therapeutic and diagnostic agents. Analytical techniques include an interesting montage of chromatographic methods, capillary electrophoresis, isoelectric focusing, and mass spectrometry. Among separation and purification methods, liquid-liquid distribution, displacement chromatography, expanded bed adsorption, membrane chromatography, and simulated moving bed chromatography are covered at length. Regulatory and economic considerations are addressed, as are plant and process equipment and engineering process control. A chapter on future developments highlights the application of DNA chip arrays as well as evolving methodologies for a large number of drugs that are under development for treatment of cancer, AIDS, rheumatoid arthritis, and Alzheimer's disease. Handbook of Bioseparations serves as an essential reference and guidebook for separation scientists working in the pharmaceutical and biotechnology industries, academia, and government laboratories. Key Features * Covers bioseparations of proteins, nucleic acids, and monoclonal antibodies * Encompasses both analytical and process-scale methods * Elucidates the importance of engineering process control * Details selection of plant and process equipment * Addresses economic considerations * Discusses future developments