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Food Preservation Process Design

Food Preservation Process Design
A Book

by Dennis R. Heldman

  • Publisher : Academic Press
  • Release : 2011-03-14
  • Pages : 368
  • ISBN : 9780080919652
  • Language : En, Es, Fr & De
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The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

Handbook of Food Process Design, 2 Volume Set

Handbook of Food Process Design, 2 Volume Set
A Book

by Jasim Ahmed,Mohammad Shafiur Rahman

  • Publisher : John Wiley & Sons
  • Release : 2012-02-27
  • Pages : 1600
  • ISBN : 1444398253
  • Language : En, Es, Fr & De
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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Food Process Design

Food Process Design
A Book

by Zacharias B. Maroulis,George D. Saravacos

  • Publisher : CRC Press
  • Release : 2003-05-09
  • Pages : 536
  • ISBN : 9780203912010
  • Language : En, Es, Fr & De
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This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Food Process Design and Evaluation

Food Process Design and Evaluation
A Book

by Rakesh K. Singh

  • Publisher : Routledge
  • Release : 2019-03-04
  • Pages : 258
  • ISBN : 1351447599
  • Language : En, Es, Fr & De
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This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

Organic Acids and Food Preservation

Organic Acids and Food Preservation
A Book

by Maria M. Theron,J. F. Rykers Lues

  • Publisher : CRC Press
  • Release : 2010-09-16
  • Pages : 340
  • ISBN : 9781420078435
  • Language : En, Es, Fr & De
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Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective? Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

Validation of Food Preservation Processes based on Novel Technologies

Validation of Food Preservation Processes based on Novel Technologies
A Book

by Tatiana Koutchma

  • Publisher : Academic Press
  • Release : 2021-11-26
  • Pages : 286
  • ISBN : 0128165324
  • Language : En, Es, Fr & De
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Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. Brings science-based validation practices for food processes using novel preservation technologies Guides food process developers from starting point to final point of development and validation Explains objectives of the process development on each stage, including in-lab, pilot scale and commercialization

Product-Driven Process Design

Product-Driven Process Design
From Molecule to Enterprise

by Edwin Zondervan,Cristhian Almeida-Rivera,Kyle Vincent Camarda

  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release : 2020-01-20
  • Pages : 528
  • ISBN : 3110570130
  • Language : En, Es, Fr & De
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Product-driven process design – from molecule to enterprise provides process engineers and process engineering students with access to a modern and stimulating methodology to process and product design. Throughout the book the links between product design and process design become evident while the reader is guided step-by-step through the different stages of the intertwining product and process design activities. Both molecular and enterprise-wide considerations in design are introduced and addressed in detail. Several examples and case studies in emerging areas such as bio- and food-systems, pharmaceuticals and energy are discussed and presented. This book is an excellent guide and companion for undergraduate, graduate students as well as professional practitioners.

Handbook of Food Processing

Handbook of Food Processing
Food Preservation

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2015-10-22
  • Pages : 22
  • ISBN : 1498721761
  • Language : En, Es, Fr & De
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Packed with case studies and problem calculations, Handbook of Food Processing: 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. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation 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 (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Handbook of Food Preservation

Handbook of Food Preservation
A Book

by Mohammad Shafiur Rahman

  • Publisher : CRC Press
  • Release : 2020-06-10
  • Pages : 1072
  • ISBN : 0429531354
  • Language : En, Es, Fr & De
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Food Preservation and Biodeterioration

Food Preservation and Biodeterioration
A Book

by Gary S. Tucker

  • Publisher : John Wiley & Sons
  • Release : 2016-01-26
  • Pages : 280
  • ISBN : 1118904621
  • Language : En, Es, Fr & De
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Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
Inactivation of Spoilage and Pathogenic Microorganisms

by Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa

  • Publisher : Academic Press
  • Release : 2017-09-21
  • Pages : 326
  • ISBN : 0128110325
  • Language : En, Es, Fr & De
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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Handbook of Food Processing, Two Volume Set

Handbook of Food Processing, Two Volume Set
A Book

by Theodoros Varzakas,Constantina Tzia

  • Publisher : CRC Press
  • Release : 2015-11-04
  • Pages : 1420
  • ISBN : 1466582316
  • Language : En, Es, Fr & De
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Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Food Preservation Techniques

Food Preservation Techniques
A Book

by Peter Zeuthen,Leif Bøgh-Sørensen

  • Publisher : Elsevier
  • Release : 2003-10-30
  • Pages : 400
  • ISBN : 1855737140
  • Language : En, Es, Fr & De
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Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Fundamentals of Food Reaction Technology

Fundamentals of Food Reaction Technology
A Book

by Richard Earle,Mary Earle

  • Publisher : Royal Society of Chemistry
  • Release : 2007-10-31
  • Pages : 198
  • ISBN : 1847559476
  • Language : En, Es, Fr & De
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Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.

Food Engineering Innovations Across the Food Supply Chain

Food Engineering Innovations Across the Food Supply Chain
A Book

by Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow

  • Publisher : Academic Press
  • Release : 2021-12-13
  • Pages : 526
  • ISBN : 0323853595
  • Language : En, Es, Fr & De
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Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Fruit Preservation

Fruit Preservation
Novel and Conventional Technologies

by Amauri Rosenthal,Rosires Deliza,Jorge Welti-Chanes,Gustavo V. Barbosa-Cánovas

  • Publisher : Springer
  • Release : 2018-11-05
  • Pages : 532
  • ISBN : 1493933116
  • Language : En, Es, Fr & De
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Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying

Physical Principles of Food Preservation

Physical Principles of Food Preservation
Revised and Expanded

by Marcus Karel,Daryl Lund

  • Publisher : CRC Press
  • Release : 2003-06-20
  • Pages : 640
  • ISBN : 9780203911792
  • Language : En, Es, Fr & De
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This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability
A Book

by Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia

  • Publisher : Bentham Science Publishers
  • Release : 2010-12-02
  • Pages : 207
  • ISBN : 1608050963
  • Language : En, Es, Fr & De
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"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Food Plant Economics

Food Plant Economics
A Book

by Zacharias B. Maroulis,George D. Saravacos

  • Publisher : CRC Press
  • Release : 2007-08-02
  • Pages : 376
  • ISBN : 1420005790
  • Language : En, Es, Fr & De
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Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis of food plants requires the evaluation of quantita

Handbook of Food Processing Equipment

Handbook of Food Processing Equipment
A Book

by George D. Saravacos,Athanasios E. Kostaropoulos

  • Publisher : Springer Science & Business Media
  • Release : 2002
  • Pages : 698
  • ISBN : 9780306472763
  • Language : En, Es, Fr & De
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This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.