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Gases In Agro Food Processes

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Gases in Agro food Processes

Gases in Agro food Processes Book
Author : Remy Cachon,Philippe Girardon,Andree Voilley
Publisher : Academic Press
Release : 2019-09-12
ISBN : 0128125616
Language : En, Es, Fr & De

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Book Description :

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes Presents the application areas of gases in industries and explores the basic principles for each application Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

Food Processing Technology

Food Processing Technology Book
Author : P.J. Fellows
Publisher : Woodhead Publishing
Release : 2022-06-18
ISBN : 0323984312
Language : En, Es, Fr & De

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Book Description :

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations

Retention of Bioactives in Food Processing

Retention of Bioactives in Food Processing Book
Author : Seid Mahdi Jafari,Esra Capanoglu
Publisher : Springer Nature
Release : 2022-08-26
ISBN : 3030968855
Language : En, Es, Fr & De

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Book Description :

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.

Nonthermal Processing in Agri Food Bio Sciences

Nonthermal Processing in Agri Food Bio Sciences Book
Author : Anet Režek Jambrak
Publisher : Springer Nature
Release : 2022-10-28
ISBN : 3030924157
Language : En, Es, Fr & De

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Book Description :

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.​ The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Food Preservation and Safety of Natural Products

Food Preservation and Safety of Natural Products Book
Author : Helen N. Onyeaka,Ozioma F. Nwabor
Publisher : Academic Press
Release : 2022-06-24
ISBN : 0323857019
Language : En, Es, Fr & De

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Book Description :

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Fiber Reinforced Plastics

Fiber Reinforced Plastics Book
Author : Martin Masuelli
Publisher : BoD – Books on Demand
Release : 2022-04-20
ISBN : 1803550759
Language : En, Es, Fr & De

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Book Description :

This book deepens the study and knowledge on fiber-reinforced plastics (FRPs), which are composite materials made of a polymer matrix reinforced with fibers. The fibers are usually glass, carbon, or aramid, although other fibers such as paper, wood, or asbestos are sometimes used. The polymer is usually an epoxy, vinyl ester, or polyester thermosetting plastic, and phenol-formaldehyde resins are still in use. Among, the most prominent applications of FRPs are in the aerospace, automotive, marine, and construction industries. The development of FRPs has a very promising future with a marked annual increase and with a wide range of sources. This book presents comprehensive information on FRPs and their wide variety of applications in the industry worldwide.

OECD Green Growth Studies Improving Energy Efficiency in the Agro food Chain

OECD Green Growth Studies Improving Energy Efficiency in the Agro food Chain Book
Author : OECD
Publisher : OECD Publishing
Release : 2017-08-10
ISBN : 9264278532
Language : En, Es, Fr & De

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Book Description :

For a variety of reasons, energy use in the agro-food sector continues to rise, and in many countries, is highly dependent on fossil fuels, contributing significantly to greenhouse gas emissions. It is therefore becoming urgent to consider how the food supply chain can improve its energy efficiency.

Aqueous Phase Adsorption

Aqueous Phase Adsorption Book
Author : Jayant K Singh,Nishith Verma
Publisher : CRC Press
Release : 2018-10-25
ISBN : 1351272500
Language : En, Es, Fr & De

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Book Description :

This book covers theoretical aspects of adsorption, followed by an introduction to molecular simulations and other numerical techniques that have become extremely useful as an engineering tool in recent times to understand the interplay of different mechanistic steps of adsorption. Further, the book provides brief experimental methodologies to use, test, and evaluate different types of adsorbents for water pollutants. Through different chapters contributed by accomplished researchers working in the broad area of adsorption, this book provides the necessary fundamental background required for an academician, industrial scientist or engineer to initiate studies in this area. Key Features Explores fundamentals of adsorption-based separation Provides physical insight into aqueous phase adsorption Includes theory, molecular and mesoscopic level simulation techniques and experiments Describes molecular simulations and lattice-Boltzmann method based models for aqueous phase adsorption Presents state-of-art experimental works particularly addressing removal of "emerging pollutants" from aqueous phase

Agro Product Processing Technology

Agro Product Processing Technology Book
Author : B K Bala
Publisher : CRC Press
Release : 2020-04-02
ISBN : 0429946139
Language : En, Es, Fr & De

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Book Description :

Global food security is a challenging issue. Meeting the food and nutritional requirements of the world has become an issue for national policymakers and is of public concern. There is a need to enhance agricultural production, as well as, to reduce postharvest loss, improve the quality of processed products, and add value to products to make more quality food available. Agro-product processing technology plays a major role to reduce post-harvest losses, improve the quality of processed products, and add value to the products. It also generates employment and ultimately contributes to food security. Features: Covers a wide spectrum of agro-product processing technology Explains the principles and practices of agro-product processing technology with many worked examples to quickly teach the basic principles through examples Contains examples from different operations on current problems to show the wide applications of the principles of agro-product technology Includes process control and emerging technologies in agro-product processing such as energy and exergy analysis, neural network modeling, and CFD modeling This book deals with physical and thermal properties, cleaning and sorting, drying and storage, parboiling and milling, by-product utilization, heating and cooling, refrigerated cooling, and cold storage. The most unique feature of this book is the machine vision for grading fruits, process control and materials handling, and emerging technologies such as neural network, finite element, CFD, and genetic algorithm.

Food Processing Waste and Utilization

Food Processing Waste and Utilization Book
Author : Sanju Bala Dhull,Ajay Singh,Pradyuman Kumar
Publisher : CRC Press
Release : 2022-10-27
ISBN : 1000774066
Language : En, Es, Fr & De

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Book Description :

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste. Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

Encyclopedia of Agriculture and Food Systems

Encyclopedia of Agriculture and Food Systems Book
Author : Anonim
Publisher : Elsevier
Release : 2014-07-29
ISBN : 0080931391
Language : En, Es, Fr & De

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Book Description :

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face. Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to inhabit our planet by 2050? Will we be able to meet the need for so much more food while simultaneously reducing adverse environmental effects of today’s agriculture practices? Will we be able to produce the additional food using less land and water than we use now? These are among the most important challenges that face our planet in the coming decades. The broad themes of food systems and people, agriculture and the environment, the science of agriculture, agricultural products, and agricultural production systems are covered in more than 200 separate chapters of this work. The book provides information that serves as the foundation for discussion of the food and environment challenges of the world. An international group of highly respected authors addresses these issues from a global perspective and provides the background, references, and linkages for further exploration of each of topics of this comprehensive work. Addresses important challenges of sustainability and efficiency from a global perspective. Takes a detailed look at the important issues affecting the agricultural and food industries today. Full colour throughout.

Sustainability Challenges in the Agrofood Sector

Sustainability Challenges in the Agrofood Sector Book
Author : Rajeev Bhat
Publisher : John Wiley & Sons
Release : 2017-02-08
ISBN : 1119072743
Language : En, Es, Fr & De

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Book Description :

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

Advances in Food Security and Sustainability

Advances in Food Security and Sustainability Book
Author : Marc J. Cohen
Publisher : Academic Press
Release : 2021-10-29
ISBN : 0128213086
Language : En, Es, Fr & De

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Book Description :

Advances in Food Security and Sustainability, Volume Six looks at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities. This ongoing series addresses a wide range of issues on food sustainability and security, with chapters in this release covering the Significance of Short Food Supply Chains During Pandemic Times, Food Security Challenges and Opportunities in Indonesia Post COVID-19, Understanding the genetic diversity and association mapping of nutritional traits in graminaceous crops: Progress and prospects, and Traditional foods and food security: Actors, production, and the challenge of integration into markets before and after the pandemic. Contains expertise from leading contributors on presented topics Covers a vast array of subjects related to food security and sustainability Explores challenges related to protecting environmental resources while also meeting human nutritional requirements

Environmental Impact of Agro Food Industry and Food Consumption

Environmental Impact of Agro Food Industry and Food Consumption Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-12-01
ISBN : 0128213701
Language : En, Es, Fr & De

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Book Description :

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry’s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. Addresses all levels of the food chain Provides solutions for the food industry to estimate and reduce environmental impact Assists members of the food industry in optimizing their current performance and reducing their environmental footprint

Substitute Natural Gas from Waste

Substitute Natural Gas from Waste Book
Author : Massimiliano Materazzi,Pier Ugo Foscolo
Publisher : Academic Press
Release : 2019-05-01
ISBN : 0128156449
Language : En, Es, Fr & De

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Book Description :

Substitute Natural Gas from Waste: Technical Assessment and Industrial Applications of Biochemical and Thermochemical Processes provides an overview of the science and technology of anaerobic digestion and thermal gasification for the treatment of biomass and unrecyclable waste residues. The book provides both the theoretical and practical basis for the clean and high-efficiency utilization of waste and biomass to produce Bio-Substitute Natural Gas (SNG). It examines different routes to produce bio-SNG from waste feedstocks, detailing solutions to unique problems, such as scale up issues and process integration. Final sections review waste sourcing and processing. This book is an ideal and practical reference for those developing, designing, scaling and managing bio-SNG production and utilization systems. Engineering students will find this to be a comprehensive resource on the application of fundamental concepts of bio-SNG production that are illustrated through innovative, recent case studies. Presents detailed scientific and technical information Describes up-to-date concepts, processes and plants for efficient anaerobic digestion and gasification of wastes and syngas utilization Compares gasification with anaerobic digestion for different situations Proposes alternative strategies to increase efficiency and overcome energy balance limitations Includes benchmarking data and industrial real-life examples to demonstrate the main process features and implementation pathways of bio-SNG systems from dry and wet waste, both in developed and developing countries

Membrane Engineering in the Circular Economy

Membrane Engineering in the Circular Economy Book
Author : Adolfo Iulianelli,Alfredo Cassano,Carmela Conidi,Konstantinos Petrotos
Publisher : Elsevier
Release : 2022-04-29
ISBN : 0323885527
Language : En, Es, Fr & De

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Book Description :

Membrane Engineering in the Circular Economy: Renewable Sources Valorization in Energy and Downstream Processing in Agro-food Industry describes the modification of the general concept of "waste," including waste valorization as added-value products that are useful for energy production and biotechnology industries. Speaking to the relevance of this new vision, the book highlights the fundamentals of membrane operations in the exploitation of renewable sources for energy production and the valorization of agro-food waste at the industrial level. This book is an excellent resource for researchers, biologists, membranologists and engineers in chemistry, biochemical engineering, food sciences and the agro-food refinery industry. Discusses membrane engineering for agro-food wastes' transformation into added-value products Presents circular and zero-waste economy principles pursued by membrane technology and applied to the agro-food industry Includes potentialities of agro-food wastes for renewable and energy production via membrane operations

Food Chemistry

Food Chemistry Book
Author : Mousumi Sen
Publisher : John Wiley & Sons
Release : 2021-12-17
ISBN : 1119792118
Language : En, Es, Fr & De

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Book Description :

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.

The Future of Food Long term Prospects for the Agro food Sector

The Future of Food Long term Prospects for the Agro food Sector Book
Author : OECD
Publisher : OECD Publishing
Release : 1998-01-13
ISBN : 9264162003
Language : En, Es, Fr & De

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Book Description :

Looks into the prospects for the agro-food sector to 2010-20 and examines the new generation of key issues that lie ahead for governments, business, farmers and consumers.

India in a Reconnecting Eurasia

India in a Reconnecting Eurasia Book
Author : Gulshan Sachdeva
Publisher : Rowman & Littlefield
Release : 2016-05-10
ISBN : 1442259396
Language : En, Es, Fr & De

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Book Description :

India in a Reconnecting Eurasia examines the full scope of Indian national interests in the South Caucasus and Central Asia and analyzes the broad outlines of Indian engagement over the coming years.

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering Book
Author : Sunil Kumar,Rakesh Kumar,Ashok Pandey
Publisher : Elsevier
Release : 2021-06-16
ISBN : 0128231874
Language : En, Es, Fr & De

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Book Description :

Strategic Perspectives in Solid Waste and Wastewater Management explores conventional and advanced biotechnologies for waste management, including socio-economic aspects, techno-economic feasibility, models and modeling tools, and a detailed life-cycle assessment approach in solid waste (SW) and wastewater (WW). These innovative technologies are highly applicable to current real-world situations. The enormous increase in the quantum and diversity of SW and WW - including waste materials generated due to human activity and their potentially harmful effects on the environment and public health - have led to increasing awareness about an urgent need to adopt novel technologies for appropriate management of both SW and WW. While there is an obvious need to minimize the generation of wastes and to reuse and recycle them, the technologies for managing such wastes can play a vital role in mitigating problems. Besides recovery of substantial energy, these technologies can lead to a considerable reduction in the overall waste quantities requiring final disposal, which can be better managed for safe disposal in a controlled manner while meeting pollution control standards. Outlines appropriate technologies for solid waste and wastewater management systems and their applications Presents and evaluates the Best Available Technology (BAT) and includes global case studies Provides methods for evaluating the way to use appropriate technological systems to develop the best technically and economically feasible projects worldwide Offers an excellent resource for university students to use for their research and dissertations