Download Food Preservation Process Design Ebook PDF

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
GET BOOK

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

Food Process Design and Evaluation

Food Process Design and Evaluation
A Book

by Rakesh K. Singh

  • Publisher : CRC Press
  • Release : 1995-05-24
  • Pages : 257
  • ISBN : 9781566762304
  • Language : En, Es, Fr & De
GET BOOK

This new 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.

Handbook of Food Process Design

Handbook of Food Process Design
A Book

by Shafiur Rahman,Jasim Ahmed

  • Publisher : John Wiley & Sons
  • Release : 2012-05-21
  • Pages : 1600
  • ISBN : 144433011X
  • Language : En, Es, Fr & De
GET BOOK

"This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"--

Journal of Food Protection

Journal of Food Protection
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

CSIRO Food Preservation Quarterly

CSIRO Food Preservation Quarterly
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1979
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods
A Book

by Enrique Ortega-Rivas

  • Publisher : CRC Press
  • Release : 2009-10-08
  • Pages : 594
  • ISBN : 9781420061154
  • Language : En, Es, Fr & De
GET BOOK

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Physical Principles of Food Preservation

Physical Principles of Food Preservation
A Book

by Marcus Karel,Owen R. Fennema,Daryl B. Lund

  • Publisher : CRC Press
  • Release : 1975
  • Pages : 474
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Industrial Process Design for Pollution Control

Industrial Process Design for Pollution Control
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1974
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Handbook of Food Preservation

Handbook of Food Preservation
A Book

by M. Shafiur Rahman

  • Publisher : CRC Press
  • Release : 2007-07-16
  • Pages : 1088
  • ISBN : 1420017373
  • Language : En, Es, Fr & De
GET BOOK

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. The ever-increasing number of food products and preservation techniques cr

Industrial Process Design for Water Pollution Control

Industrial Process Design for Water Pollution Control
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

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 : 9781420005790
  • Language : En, Es, Fr & De
GET BOOK

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 quantitative data from the design and operation of food processes and processing plants. An accompanying CD-ROM includes prepared Excel spreadsheets for calculating various food plants scenarios by applying appropriate data regarding the cost of equipment and equipment sizing, material and energy balances, and plant operating costs. Beginning with a thorough background in the economics of a food plant, the first three chapters summarize recent advances in food process and research technology, the structure of the food system in the US and EU, and the principles of modern design in food processes, processing equipment, and processing plants. The second three chapters discuss process economics in relation to the food industry by applying the concepts of capital cost, operating cost, and cash flow to estimations of plant profitability. Detailed chapters cover estimations of capital investment and operating costs including statistical data, empirical models, and useful rules of thumb. The remaining three chapters apply the techniques of the previous discussions to food preservation plants such as concentration, canning, and dehydration; manufacturing plants including wine, bread, and yogurt; as well as ingredients plants that produce sugars and oils. A useful appendix contains a glossary, tables, conversions, nomenclature, food properties, and heat transfer coefficients. A practical and comprehensive treatment of process economics, Food Plant Economics provides a complete introduction to the application of this efficient technique to the food industry.

Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems
Food engineering

by Gustavo V. Barbosa-Cánovas

  • Publisher : United Nations Educational
  • Release : 2005
  • Pages : 802
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
A Book

by Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan

  • Publisher : John Wiley & Sons
  • Release : 2011-02-04
  • Pages : 672
  • ISBN : 9780470958483
  • Language : En, Es, Fr & De
GET BOOK

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

McGraw-Hill Concise Encyclopedia of Science & Technology

McGraw-Hill Concise Encyclopedia of Science & Technology
A Book

by Mcgraw-Hill

  • Publisher : McGraw-Hill Professional Publishing
  • Release : 2005
  • Pages : 2651
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Features more than seven thousand entries covering topics, terms, and concepts in math, science, and technology.

McGraw-Hill Encyclopedia of Science & Technology

McGraw-Hill Encyclopedia of Science & Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

A comprehensive, 20-volume reference encyclopedia on science and technology.

Bibliography of Agriculture

Bibliography of Agriculture
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1981
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

CSIRO Food Research Quarterly

CSIRO Food Research Quarterly
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

The Technology of Food Preservation

The Technology of Food Preservation
A Book

by Norman W. Desrosier

  • Publisher : Unknown Publisher
  • Release : 1970
  • Pages : 493
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Introduction to food technology. Acceptable food to eat. The refrigerated storage of perishable commodities. Principles of food preservation by drying. Principles of food preservation by canning. Principles of food preservation by fermentation and pickling. Preservation of foods with chemical additives. Preservaiton of foods with ionizing radiations. Preservation of semi-moist foods. Principles and preservation of bakery products. Storage stability of preserved foods. New foods product development.

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)
A Book

by NPCS Board

  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 2012-02-09
  • Pages : 688
  • ISBN : 8178330830
  • Language : En, Es, Fr & De
GET BOOK

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. 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. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

The Future of Food Preservation

The Future of Food Preservation
Proceedings of a Symposium, April 2-3, 1957, Kansas City, Missouri

by Midwest Research Institute (Kansas City, Mo.)

  • Publisher : Unknown Publisher
  • Release : 1957
  • Pages : 192
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK