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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.

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 : 2017-03-14
ISBN : 1118460499
Language : En, Es, Fr & De

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Book Description :

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences 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.

Ultra High Temperature Processing of Milk and Milk Products

Ultra High Temperature Processing of Milk and Milk Products Book
Author : H. Burton
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 1461521572
Language : En, Es, Fr & De

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Book Description :

This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used. I have tried to avoid producing merely a catalogue of sterilizers and aseptic fillers. Instead I have attempted to explain the principles on which the different types of plant operate, and discuss the factors which influence performance, so that information given by manufac turers may be assessed by readers in relation to their own processing requirements. Statements are generally supported by references. Where no re ference is given, personal experience or my interpretation of the work of others is my justification. Although the book deals mainly with milk and milk products, I hope that the information it contains will be useful to those dealing with other products, since the principles of processing are in general the same. The book is based on more than 30 years' involvement with research into UHT processing and aseptic filling. During this time I have been fortunate to work with and to talk to many people from whom I have learned a great deal. I benefited from conta.cts with Dr T. R. Ashton (England) and Professor H. Hostettler. (Switzerland), who were pioneers in the commercial development of UHT milk. More recently I have been privileged to know and work with research workers in many countries having a common interest in UHT processing. Of these, I should mention particularly Professors E. L. Thomas, V. A.

Modern Technology on Food Preservation 2nd Edition

Modern Technology on Food Preservation  2nd Edition  Book
Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Release : 2012-06-02
ISBN : 8178330717
Language : En, Es, Fr & De

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Book Description :

Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of food preservation in which the food is processed and then sealed in an airtight container. This process prevents microorganisms from entering and proliferating inside. Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by deactivating spoilage and pathogenic micro organisms. Nanotechnology exhibits great potential for the food industry. New methods for processing nanostructures are being developed having novel properties that were not previously possible. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. The purpose of this book is to present the elements of the technology of food preservation. It deals with the products prepared from various fruits and vegetables commercially. Relevant information on enzymes, colours, additives, flavours, adulteration, etc., has been given. This book also contains photographs of equipments and machineries used in food preservation. This book will be very useful for new entrepreneurs, food technologists, industrialists, libraries etc.

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods Book
Author : P Richardson
Publisher : Woodhead Publishing
Release : 2004-07-30
ISBN : 9781855737303
Language : En, Es, Fr & De

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Book Description :

It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Computational Fluid Dynamics in Food Processing

Computational Fluid Dynamics in Food Processing Book
Author : Da-Wen Sun
Publisher : CRC Press
Release : 2018-10-26
ISBN : 1351263471
Language : En, Es, Fr & De

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Book Description :

Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.

Essentials of Thermal Processing

Essentials of Thermal Processing Book
Author : Gary Tucker,Susan Featherstone
Publisher : John Wiley & Sons
Release : 2021-05-17
ISBN : 1119470374
Language : En, Es, Fr & De

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Book Description :

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.

Food Processing

Food Processing Book
Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Release : 2021-06-28
ISBN : 1000377687
Language : En, Es, Fr & De

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Book Description :

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-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 high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Food Process Engineering

Food Process Engineering Book
Author : F. Xavier Malcata
Publisher : CRC Press
Release : 2020-12-14
ISBN : 1000693244
Language : En, Es, Fr & De

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Book Description :

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Chemicals in Food Products

Chemicals in Food Products Book
Author : United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products
Publisher : Unknown
Release : 1951
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Chemicals in Food Products book written by United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Encyclopedia of Food and Health

Encyclopedia of Food and Health Book
Author : Anonim
Publisher : Academic Press
Release : 2015-08-26
ISBN : 0123849535
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Food Processing By Products and their Utilization

Food Processing By Products and their Utilization Book
Author : Anil Kumar Anal
Publisher : John Wiley & Sons
Release : 2017-10-23
ISBN : 1118432894
Language : En, Es, Fr & De

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Book Description :

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Food Safety Management

Food Safety Management Book
Author : Tibor Deak
Publisher : Elsevier Inc. Chapters
Release : 2013-11-01
ISBN : 0128056568
Language : En, Es, Fr & De

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Book Description :

Thermal treatments of various time–temperature combinations are commonly applied in the food industry for the inactivation or decrease in number of microorganisms in order to manufacture safe products with a long shelf-life. Food processing involves unit operations of heating (e.g. cooking, boiling, blanching) as well as final heat treatments such as pasteurization and sterilization. This chapter outlines the fundamentals of thermal death of microorganisms on which the processes of thermal treatment are based. The first part discusses the kinetics of thermal destruction and heat resistance of microorganisms. Conventional thermal treatments with high temperatures such as widely applied for sterilization in canning, and factors influencing thermal treatment and the concept of commercial sterility will be described. The next part will deal with the methods of milder heat treatment for pasteurization of products often used in combination with additional measures of preservation. The final part of the chapter is devoted to novel non-conventional methods of heat treatment applying electrical techniques to generate heat instead using the traditional wet steam. Combined and non-conventional thermal treatments are being developed to meet consumers’ demand for better preserving natural quality foods while assuring safety. Understanding these concepts is essential for designing and validating measures for the control of biological hazards.

Non thermal Processing of Foods

Non thermal Processing of Foods Book
Author : O. P. Chauhan
Publisher : CRC Press
Release : 2019-01-10
ISBN : 1351869779
Language : En, Es, Fr & De

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Book Description :

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Handbook of Food Safety Engineering

Handbook of Food Safety Engineering Book
Author : Da-Wen Sun
Publisher : John Wiley & Sons
Release : 2011-11-03
ISBN : 1444355309
Language : En, Es, Fr & De

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Book Description :

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Chemicals in Food Products Hearings Before 81 2 Created Pursuant to H Res 323 September 14 December 15 1950

Chemicals in Food Products  Hearings Before     81 2 Created Pursuant to H  Res  323  September 14 December 15  1950 Book
Author : United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products
Publisher : Unknown
Release : 1951
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Chemicals in Food Products Hearings Before 81 2 Created Pursuant to H Res 323 September 14 December 15 1950 book written by United States. Congress. House. Select Committee to Investigate the Use of Chemicals in Food Products, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Preservation

Food Preservation Book
Author : Ananya Gaur,Shivani Bansal
Publisher : Onlinegatha
Release : 2021-10-17
ISBN : 9390662184
Language : En, Es, Fr & De

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Book Description :

Handbook of Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes,such as,blanching,pasteurization,chilling and freezing to aseptic packaging,non-thermal food processing and the use of biosensors.The book provides information regarding the common food preservation methods such as blanching,thermal processing of foods,canning,extrusion cooking,drying or dehydration of foods,chilling and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies,i.e.,microwave heating,ohmic heating,high pressure processing etc.

The Microwave Processing of Foods

The Microwave Processing of Foods Book
Author : Marc Regier,Kai Knoerzer,Helmar Schubert
Publisher : Woodhead Publishing
Release : 2016-11-01
ISBN : 0081005318
Language : En, Es, Fr & De

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Book Description :

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Measurement Modeling and Automation in Advanced Food Processing

Measurement  Modeling and Automation in Advanced Food Processing Book
Author : Bernd Hitzmann
Publisher : Springer
Release : 2017-08-11
ISBN : 3319601113
Language : En, Es, Fr & De

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Book Description :

This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.

Novel Food Processing Technologies

Novel Food Processing Technologies Book
Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Release : 2004-11-30
ISBN : 0203997271
Language : En, Es, Fr & De

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Book Description :

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve