Thermal Processing Of Food Products By Steam And Hot Water

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 47,9 Mb
Release : 2022-11-10
Category : Technology & Engineering
ISBN : 9780128197066

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Thermal Processing of Food Products by Steam and Hot Water by Seid Mahdi Jafari Pdf

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores novel applications of thermal unit operations in the food industry Evaluates different alternatives for thermal processing operations Covers the application of heat exchangers in the food industry

Author : Senate Commission on Food Safety SKLM
Publisher : John Wiley & Sons
Page : 294 pages
File Size : 46,9 Mb
Release : 2007-09-24
Category : Technology & Engineering
ISBN : 9783527611508

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Thermal Processing of Food by Senate Commission on Food Safety SKLM Pdf

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 222 pages
File Size : 41,5 Mb
Release : 2021-06-28
Category : Technology & Engineering
ISBN : 9781000334975

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on 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 advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Author : Gary Tucker,Susan Featherstone
Publisher : John Wiley & Sons
Page : 400 pages
File Size : 45,6 Mb
Release : 2021-05-04
Category : Technology & Engineering
ISBN : 9781119470359

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Essentials of Thermal Processing by Gary Tucker,Susan Featherstone Pdf

ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.

Author : S. Donald Holdsworth,Ricardo Simpson
Publisher : Springer
Page : 516 pages
File Size : 48,5 Mb
Release : 2015-11-30
Category : Technology & Engineering
ISBN : 9783319249049

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Thermal Processing of Packaged Foods by S. Donald Holdsworth,Ricardo Simpson Pdf

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Author : S. Daniel Holdsworth,Ricardo Simpson
Publisher : Springer Science & Business Media
Page : 407 pages
File Size : 41,6 Mb
Release : 2007-12-27
Category : Technology & Engineering
ISBN : 9780387722504

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Thermal Processing of Packaged Foods by S. Daniel Holdsworth,Ricardo Simpson Pdf

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.

Author : P Richardson
Publisher : Elsevier
Page : 520 pages
File Size : 41,9 Mb
Release : 2004-07-16
Category : Technology & Engineering
ISBN : 9781855739079

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Improving the thermal Processing of Foods by P Richardson Pdf

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food

Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 350 pages
File Size : 48,6 Mb
Release : 2022-11-16
Category : Technology & Engineering
ISBN : 9780128197073

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High-Temperature Processing of Food Products by Seid Mahdi Jafari Pdf

High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. Explores the operations and equipment necessary for high-temperature processing of different food products Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking Emphasizes ways to improve the quality and safety of food products with high-temperature processing

Author : Da-Wen Sun
Publisher : CRC Press
Page : 677 pages
File Size : 50,7 Mb
Release : 2012-05-16
Category : Science
ISBN : 9781439876794

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Thermal Food Processing by Da-Wen Sun Pdf

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Author : P Richardson
Publisher : Elsevier
Page : 311 pages
File Size : 46,6 Mb
Release : 2001-04-24
Category : Technology & Engineering
ISBN : 9781855736610

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Thermal Technologies in Food Processing by P Richardson Pdf

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.

Author : Zeki Berk
Publisher : Academic Press
Page : 624 pages
File Size : 44,5 Mb
Release : 2008-09-25
Category : Science
ISBN : 0080920233

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Food Process Engineering and Technology by Zeki Berk Pdf

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. *Strong emphasis on the relationship between engineering and product quality/safety *Links theory and practice *Considers topics in light of factors such as cost and environmental issues

Author : Mousumi Sen
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 49,6 Mb
Release : 2022-01-19
Category : Technology & Engineering
ISBN : 9781119791614

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Food Chemistry by Mousumi Sen Pdf

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Author : Yiu H. Hui
Publisher : CRC Press
Page : 698 pages
File Size : 54,6 Mb
Release : 2006
Category : Business & Economics
ISBN : 9781574445527

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Handbook of Food Science, Technology, and Engineering by Yiu H. Hui Pdf

Author : Dennis R. Heldman
Publisher : CRC Press
Page : 1220 pages
File Size : 50,9 Mb
Release : 2003-08-29
Category : Technology & Engineering
ISBN : 0824709381

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Encyclopedia of Agricultural, Food, and Biological Engineering (Print) by Dennis R. Heldman Pdf

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]

Author : C. Lynn Knipe,Robert E. Rust
Publisher : John Wiley & Sons
Page : 251 pages
File Size : 40,9 Mb
Release : 2009-08-14
Category : Technology & Engineering
ISBN : 9780813808536

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Thermal Processing of Ready-to-Eat Meat Products by C. Lynn Knipe,Robert E. Rust Pdf

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.