Food Processing Technology In Agro Based Sector

Author : Zhongli Pan,Ruihong Zhang,Steven Zicari
Publisher : Academic Press
Page : 452 pages
File Size : 54,6 Mb
Release : 2019-07-13
Category : Business & Economics
ISBN : 9780128141397

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Integrated Processing Technologies for Food and Agricultural By-Products by Zhongli Pan,Ruihong Zhang,Steven Zicari Pdf

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Author : R. Sasikumar
Publisher : Unknown
Page : 128 pages
File Size : 43,7 Mb
Release : 2014
Category : Electronic
ISBN : 9351303969

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Food Processing Technology in Agro-based Sector by R. Sasikumar Pdf

Author : Joyce Boye,Yves Arcand
Publisher : Springer Science & Business Media
Page : 684 pages
File Size : 43,8 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781461415879

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Green Technologies in Food Production and Processing by Joyce Boye,Yves Arcand Pdf

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Author : Jingdun Jia,Donghong Liu,Haile Ma
Publisher : Springer
Page : 251 pages
File Size : 47,9 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.

Author : Seema Bathla,Elumalai Kannan
Publisher : Springer Nature
Page : 379 pages
File Size : 46,9 Mb
Release : 2021-01-04
Category : Business & Economics
ISBN : 9789811594687

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Agro and Food Processing Industry in India by Seema Bathla,Elumalai Kannan Pdf

This book provides different facets of India's agro and food processing industry in both organised and unorganised segments. It brings forth the topical issues having potential to accelerate the pace of growth in its employment, investment and productivity and strive for improving the global competitiveness. Using advanced quantitative techniques, it brings new evidences on inter-sectoral (agriculture-industry-services) employment and production linkages, contractual arrangements through Farmer Producer Companies, and subcontracting in the processed food sector. It also throws light on India's comparative advantage in export of primary and processed food products. With rising per capita income, urbanisation, and changing food habits of people, India is increasingly striving to improve productivity and competitiveness in agriculture and manufacturing. A concerted policy focus to accelerate private investment in food processing, largely viewed as a sunrise industry, is expected to contribute to large scale job creation and external trade not only in the manufacturing but also in the agricultural sector. Keeping this in mind, considerable insights are featured in the book at the industry and firm levels due to a significant bearing of technological, tariffs and non-tariff barriers and labour regulations on their trade intensity, employment and efficiency. Containing perspectives from the top agriculture and industry economists in the country, the book will be very useful to researchers, academicians, trade analysts and policy makers.

Author : Domien H. Bruinsma,Wouter W. Witsenburg,Willem Würdemann
Publisher : Bernan Press(PA)
Page : 224 pages
File Size : 55,5 Mb
Release : 1983
Category : Business & Economics
ISBN : CORNELL:31924003726415

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Selection of Technology for Food Processing in Developing Countries by Domien H. Bruinsma,Wouter W. Witsenburg,Willem Würdemann Pdf

Development and technology. Consolidated approach to the selection of a processing technology. Food processing engineering. Food science. Human nutrition. Economics and management. Social sciences. Specific aspects of agro-based industries. Choice of food processing technolohy. Sugar cane. Cassava. Maize.

Author : Helmut Traitler,Michel J. F. Dubois,Keith Heikes,Vincent Petiard,David Zilberman
Publisher : John Wiley & Sons
Page : 328 pages
File Size : 49,6 Mb
Release : 2018-02-05
Category : Technology & Engineering
ISBN : 9781119391142

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Megatrends in Food and Agriculture by Helmut Traitler,Michel J. F. Dubois,Keith Heikes,Vincent Petiard,David Zilberman Pdf

Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food and the food industry with agriculture, water resources, and water management in a detailed and thorough way. It brings together a small community of expert authors to address the future of the food industry, agriculture (both for plants and animals), and water—and its role in a world of increasing demands on resources. The book begins by highlighting the role of agriculture in today's food industry from a historical perspective—showing how it has grown over the years. It goes on to examine water management; new ways of plant breeding not only based on genetic modification pathways; and the attention between major crops (soy, corn, wheat) and so-called "orphan crops" (coffee, cocoa, tropical fruits). The book then turns towards the future of the food industry and analyzes major food trends, the new food, and "enough" food; discusses possible new business models for the future food industry; and analyzes the impact that the "internet of everything" will have on agriculture and the food industry. Finally, Megatrends in Food and Agriculture: Technology, Water Use and Nutrition offers scenarios about how agriculture, food, and the food industry might undergo some radical transformations. Assesses the evolution of food production and how we arrived at today's landscape Focuses on key areas of change, driven by both innovation and challenges such as new technologies, the demand for better nutrition, and the management of dwindling resources Highlights the role of better-informed consumers who demand transparency and accountability from producers Is written by industry insiders and academic experts Megatrends in Food and Agriculture: Technology, Water Use and Nutrition is an important resource for food and agriculture industry professionals, including scientists and technicians as well as decision makers, in management, marketing, sales, and regulatory areas, as well as related NGOs.

Author : Anonim
Publisher : Elsevier
Page : 2482 pages
File Size : 52,5 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.

Author : Colm P. O'Donnell,Colette Fagan,P.J. Cullen
Publisher : Springer
Page : 301 pages
File Size : 46,8 Mb
Release : 2014-11-03
Category : Technology & Engineering
ISBN : 9781493903115

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Process Analytical Technology for the Food Industry by Colm P. O'Donnell,Colette Fagan,P.J. Cullen Pdf

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.

Author : Niir Board
Publisher : National Institute of Industrial Re
Page : 1024 pages
File Size : 49,6 Mb
Release : 2003-10-01
Category : Food
ISBN : 8186623345

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Modern Technology of Food Processing & Agro Based Industries by Niir Board Pdf

The book contains confectionery, bakery, canning and preservation, fruits and vegetable products, agro based projects with processes, formulae, machinery and raw materials sources etc.

Author : P.J. Fellows
Publisher : Elsevier
Page : 932 pages
File Size : 44,9 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 : R Sasi Kumar
Publisher : Unknown
Page : 0 pages
File Size : 55,8 Mb
Release : 2023-02-10
Category : Technology & Engineering
ISBN : 819607901X

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Agri-Food Crops: Processing, Value Addition, Packaging and Storage by R Sasi Kumar Pdf

Author : Donald A. West,Canada. Agriculture and Agri-Food Canada
Publisher : Unknown
Page : 114 pages
File Size : 46,8 Mb
Release : 2000
Category : Business & Economics
ISBN : UIUC:30112052178107

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Development and Acquisition of New Technologies in the Food-processing Industry by Donald A. West,Canada. Agriculture and Agri-Food Canada Pdf

This study examines the innovative process as practised in the food processing industry, with emphasis on process innovation either alone or in conjunction with a new product. Data for the study were obtained from Statistics Canada's 1998 Survey of Advanced Technology in the Food Processing Industry. After an introduction on the study & the Survey, chapter 2 describes the level of innovation in the industry and provides the links between innovation and the use of advanced technologies, technological competitiveness, practice, and strategies. Chapter 3 examines the relationships among the ways that plants buy, adapt, or develop new technologies, and the methods used to develop & acquire the new technologies. Innovative activities of recent innovators are also compared with those who have not made a recent innovation. Chapter 4 studies differences in innovative activities between Canadian- controlled and foreign-controlled plants, large and small plants, and individual food industries. Chapter 5 investigates the human resource implications of technological change. Chapter 7 looks at the importance of government programs & services for innovation in the industry. The final chapter draws some conclusions.

Author : Monika Sharma,Megh R. Goyal,Preeti Birwal
Publisher : CRC Press
Page : 382 pages
File Size : 52,9 Mb
Release : 2021-10-04
Category : Science
ISBN : 9781000405033

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Handbook of Research on Food Processing and Preservation Technologies by Monika Sharma,Megh R. Goyal,Preeti Birwal Pdf

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Author : Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
Publisher : John Wiley & Sons
Page : 621 pages
File Size : 43,5 Mb
Release : 2013-10-14
Category : Technology & Engineering
ISBN : 9781118634370

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Sustainable Food Processing by Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden Pdf

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when shaping their food processing techniques for the future. Food production, preservation and distribution contribute to greenhouse gas emissions from the agri-food sector, therefore food producers require detailed, industrially relevant information that addresses these challenges. The food industry, as one of the world’s largest users of energy, must embrace new ways of meeting the needs of the present without compromising future viability. It is important that the industry does not merely focus on simple indicators of sustainability that are relatively easy to calculate and hold appeal for governments and the public, but which do not properly address the many dimensions of sustainability. This book provides a comprehensive overview of both economic sustainability and the environmental concerns that relate to food processing. It is divided into four sections. Part one deals with principles and assessment of sustainability in the context of food processing; Part two summarises sustainability in various food processing applications within the food industry; Part three considers sustainability in food manufacturing operations that are vital in food production systems; and Part four addresses sustainable food distribution and consumption. As the most comprehensive reference book for industry to date, this book will provide engineers, educators, researchers, policy makers and scientists working in the food industry with a valuable resource for their work.