Food Industrial Processes

Author : Benjamin Valdez
Publisher : BoD – Books on Demand
Page : 428 pages
File Size : 46,9 Mb
Release : 2012-02-22
Category : Science
ISBN : 9789533079059

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Food Industrial Processes by Benjamin Valdez Pdf

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. This collection of articles is a timely contribution to issues relating to the food industry. They were selected for use as a primer, an investigation guide and documentation based on modern, scientific and technical references. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

Author : Benjamin Valdez
Publisher : Unknown
Page : 0 pages
File Size : 43,9 Mb
Release : 2012
Category : Food industry and trade
ISBN : 9535143522

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Food Industrial Processes by Benjamin Valdez Pdf

Author : James G. Brennan,Alistair S. Grandison
Publisher : John Wiley & Sons
Page : 829 pages
File Size : 51,9 Mb
Release : 2012-05-07
Category : Technology & Engineering
ISBN : 9783527634378

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Food Processing Handbook by James G. Brennan,Alistair S. Grandison Pdf

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Author : Jasim Ahmed,Mohammad Shafiur Rahman
Publisher : John Wiley & Sons
Page : 1543 pages
File Size : 53,5 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781444330113

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Handbook of Food Process Design, 2 Volume Set by Jasim Ahmed,Mohammad Shafiur Rahman Pdf

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 679 pages
File Size : 47,6 Mb
Release : 2015-10-22
Category : Technology & Engineering
ISBN : 9781498721783

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Handbook of Food Processing by Theodoros Varzakas,Constantina Tzia Pdf

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Author : Binod Parameswaran,Sunita Varjani,Sindhu Raveendran
Publisher : Springer
Page : 446 pages
File Size : 54,5 Mb
Release : 2018-11-03
Category : Technology & Engineering
ISBN : 9789811332630

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Green Bio-processes by Binod Parameswaran,Sunita Varjani,Sindhu Raveendran Pdf

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Author : Hugh Brennan
Publisher : Unknown
Page : 0 pages
File Size : 40,8 Mb
Release : 2015
Category : Technology & Engineering
ISBN : 1632393379

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Food Industrial Processes Handbook by Hugh Brennan Pdf

This book is based on the various food industrial processes. Nowadays, food industry consumers worldwide are becoming more cautious, knowledgeable and consequently demanding, since food is a basic necessity of every being. The consumers want the industries to maintain a food quality at par with the standards set by food industry organizations. Problems like global warming, climate change and greenhouse gas emissions cause disasters like floods, droughts, fires and storms which result in massive loss for the agricultural and husbandry sectors and thus, add to the already prevalent threat of food scarcity to mankind. This book is a collection of studies which take on the prevailing food industry related issues. These works were chosen to serve the purpose of investigation guides and documentations based on modern scientific and technical references. Therefore, this book can be used by students as well as industrialists or farmers. Not only are the issues related to control of food processing and production being discussed, but also the engineering, economic and financial avenues have been brought into light for the food industry managers.

Author : Cecilia V. Bayquen
Publisher : Unknown
Page : 128 pages
File Size : 54,8 Mb
Release : 2006
Category : Chemistry, Technical
ISBN : 9715063780

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Industrial Chemical Processes: Food industries by Cecilia V. Bayquen Pdf

Author : Charis Michel Galanakis
Publisher : Academic Press
Page : 442 pages
File Size : 40,5 Mb
Release : 2018-01-02
Category : Technology & Engineering
ISBN : 9780128119617

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Sustainable Food Systems from Agriculture to Industry by Charis Michel Galanakis Pdf

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products

Author : James G. Bralla
Publisher : Unknown
Page : 868 pages
File Size : 47,8 Mb
Release : 2007
Category : Science
ISBN : UOM:39015067706666

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Handbook of Manufacturing Processes by James G. Bralla Pdf

A comprehensive reference book for those with interest in, or need to know, how operations in the world's factories work, and how common products, components, and materials are made.

Author : P J Fellows
Publisher : Elsevier
Page : 928 pages
File Size : 51,7 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

Author : D. Leo Pyle,Peter J. Fryer,Chris D. Reilly
Publisher : Springer Science & Business Media
Page : 481 pages
File Size : 53,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461538646

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Chemical Engineering for the Food Industry by D. Leo Pyle,Peter J. Fryer,Chris D. Reilly Pdf

Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach. • As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed. • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads. • It is vital to ensure the quality and safety of the product. • Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time. • The traditional design process cannot readily handle multi-product and multi-stream operations. • Processes must be energetically efficient and meet modern environmen tal standards.

Author : John M. Connor,William A. Schiek
Publisher : Wiley-Interscience
Page : 692 pages
File Size : 43,9 Mb
Release : 1997-05-23
Category : Business & Economics
ISBN : WISC:89058912205

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Food Processing by John M. Connor,William A. Schiek Pdf

This book covers the growth, economic development, and business management of the US commercial food processing industry. Topics include the strategic options of food processors when facing the many distribution channels and sourcing options currently available; new processing and information technologies; the effect of biotechnological developments on the food processing industry, and an analysis of whether the food processing sector has participated in the overall improvement of the US economy.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 396 pages
File Size : 44,6 Mb
Release : 2021-03-16
Category : Technology & Engineering
ISBN : 9780128227152

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Sustainable Food Processing and Engineering Challenges by Charis M. Galanakis Pdf

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Author : Ray Underwood
Publisher : Scientific e-Resources
Page : 348 pages
File Size : 54,9 Mb
Release : 2018-10-08
Category : Electronic
ISBN : 9781839472527

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Bioprocesses in Food Industry by Ray Underwood Pdf

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.