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High Temperature Processing Of Food Products

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High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products Book
Author : Hilton C. Deeth,Michael J. Lewis
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1118460502
Language : En, Es, Fr & De

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Book Description :

High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows' milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing. The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

Official Gazette of the United States Patent and Trademark Office

Official Gazette of the United States Patent and Trademark Office Book
Author : United States. Patent and Trademark Office
Publisher : Unknown
Release : 2001
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Official Gazette of the United States Patent and Trademark Office book written by United States. Patent and Trademark Office, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1975
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Survey of Food and Nutrition Research in the United States

Survey of Food and Nutrition Research in the United States Book
Author : National Research Council (U.S.). Committee on Survey of Food and Nutrition Research
Publisher : Unknown
Release : 1948
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.

High Pressure Processing of Food

High Pressure Processing of Food Book
Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub L.M. Lelieveld
Publisher : Springer
Release : 2016-01-28
ISBN : 1493932349
Language : En, Es, Fr & De

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Book Description :

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing Book
Author : Da-Wen Sun
Publisher : Elsevier
Release : 2014-08-14
ISBN : 0124104819
Language : En, Es, Fr & De

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Book Description :

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

ARS 72

ARS 72 Book
Author : United States. Agricultural Research Service
Publisher : Unknown
Release : 1966
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download ARS 72 book written by United States. Agricultural Research Service, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing Book
Author : P Richardson
Publisher : Taylor & Francis
Release : 2001-05-08
ISBN : 9781855735583
Language : En, Es, Fr & De

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Book Description :

Contributors mostly from European companies but also from some universities there and in the US describe the application of traditional retort technologies and continuous heat processes to preserve or alter food, and some of the new technologies that are emerging. They also look at measurement and control from such perspectives as measuring pressure and temperature in food process control, modelling and simulating thermal processes, and analysis and control for food quality. The new technologies they consider are radio frequency, microwave, infrared, instant and high-heat infusion, ohmic, and combined high-pressure thermal treatment. Cooling and freezing are not covered. c. Book News Inc.

Journal of Food Protection

Journal of Food Protection Book
Author : Anonim
Publisher : Unknown
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Journal of Food Protection book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Encyclopaedia of Food Science Food Technology and Nutrition

Encyclopaedia of Food Science  Food Technology  and Nutrition Book
Author : R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler
Publisher : Unknown
Release : 1993
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Encyclopaedia of Food Science Food Technology and Nutrition book written by R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Products

Food Products Book
Author : Saul Blumenthal
Publisher : Chemical Publishing Company
Release : 1947
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Basic food ingredients. Milk and milk products. Confectionary, cocoa, coffee and tea. Dessert powders and puddings. Sauces, dressings and pickles. Fish, fried foods, health food, nuts, bread, soy products, baking powder. Pie fillings and pies. Cookies, doughnuts and cakes. Flavours, syrups and beverages. Fruits and vegetables. Canned goods. Jellies and preserves. Plant sanitations and sanitary foof control. Composition of foods and prevention of caking. Preservation of foods by dehydration and freezing. Weights and measures.

Poultry Science

Poultry Science Book
Author : Anonim
Publisher : Unknown
Release : 1996
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Vol. 5 includes a separately paged special issue, dated June 1926.

Thermal Food Processing

Thermal Food Processing Book
Author : Da-Wen Sun
Publisher : CRC Press
Release : 2005-12-12
ISBN : 9781574446289
Language : En, Es, Fr & De

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Book Description :

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.

Advances in Thermal and Non Thermal Food Preservation

Advances in Thermal and Non Thermal Food Preservation Book
Author : Gaurav Tewari,Vijay Juneja
Publisher : John Wiley & Sons
Release : 2008-02-28
ISBN : 0470276606
Language : En, Es, Fr & De

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Book Description :

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Food Canning Techniques 1972

Food Canning Techniques  1972 Book
Author : Milton Gutterson
Publisher : William Andrew
Release : 1972
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Canning Techniques 1972 book written by Milton Gutterson, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microbiology

Microbiology Book
Author : Ronald M. Atlas
Publisher : Macmillan College
Release : 1988
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Microbiology book written by Ronald M. Atlas, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Indian Food Industry

Indian Food Industry Book
Author : Anonim
Publisher : Unknown
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Indian Food Industry book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Kinetics of Inactivation of Bacterial Spores at High Temperatures in a Computer controlled Reactor

Kinetics of Inactivation of Bacterial Spores at High Temperatures in a Computer controlled Reactor Book
Author : Jairus Ratchanya Dass David
Publisher : Unknown
Release : 1985
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Kinetics of Inactivation of Bacterial Spores at High Temperatures in a Computer controlled Reactor book written by Jairus Ratchanya Dass David, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chilton s Food Engineering

Chilton s Food Engineering Book
Author : Anonim
Publisher : Unknown
Release : 1988-07
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Chilton s Food Engineering book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.