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High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products
A Book

by Hilton C. Deeth,Michael J. Lewis

  • Publisher : John Wiley & Sons
  • Release : 2017-05-08
  • Pages : 584
  • ISBN : 1118460502
  • Language : En, Es, Fr & De
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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.

Ultra-High-Temperature Processing of Milk and Milk Products

Ultra-High-Temperature Processing of Milk and Milk Products
A Book

by H. Burton

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 354
  • ISBN : 1461521572
  • Language : En, Es, Fr & De
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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.

Commercial Fisheries Abstracts

Commercial Fisheries Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1964
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
A Book

by Y. H. Hui,Frank Sherkat

  • Publisher : CRC Press
  • Release : 2005-12-19
  • Pages : 3632
  • ISBN : 146650787X
  • Language : En, Es, Fr & De
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Handbook of Food Science, Technology, and Engineering

Handbook of Food Science, Technology, and Engineering
A Book

by Yiu H. Hui

  • Publisher : CRC Press
  • Release : 2006
  • Pages : 712
  • ISBN : 9781574445527
  • Language : En, Es, Fr & De
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Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
A Book

by P Richardson

  • Publisher : Taylor & Francis
  • Release : 2001-05-08
  • Pages : 294
  • ISBN : 9781855735583
  • Language : En, Es, Fr & De
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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.

Ultra-high-temperature (U.H.T) Processing and Aseptic Packaging (A.P.) of Dairy Products

Ultra-high-temperature (U.H.T) Processing and Aseptic Packaging (A.P.) of Dairy Products
Dairy and Food Technology Handbook

by David S. Hsu

  • Publisher : Unknown Publisher
  • Release : 1970
  • Pages : 304
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Conference of Collaborators from Southern Agricultural Experiment Stations

Conference of Collaborators from Southern Agricultural Experiment Stations
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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ARS-72

ARS-72
A Book

by United States. Agricultural Research Service

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Products

Food Products
A Book

by Saul Blumenthal

  • Publisher : Chemical Publishing Company
  • Release : 1947
  • Pages : 986
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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.

Encyclopaedia of Food Science, Food Technology, and Nutrition

Encyclopaedia of Food Science, Food Technology, and Nutrition
A Book

by R. Macrae,Richard Kenneth Robinson,Michèle J. Sadler

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 5365
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Principles of Food Science

Principles of Food Science
A Book

by Georg Borgstrom

  • Publisher : Unknown Publisher
  • Release : 1968
  • Pages : 473
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Poultry Science

Poultry Science
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Vol. 5 includes a separately paged special issue, dated June 1926.

Food Canning Techniques, 1972

Food Canning Techniques, 1972
A Book

by Milton Gutterson

  • Publisher : William Andrew
  • Release : 1972
  • Pages : 238
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Microbiology

Microbiology
Fundamentals and Applications

by Ronald M. Atlas

  • Publisher : Macmillan College
  • Release : 1988
  • Pages : 807
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Indian Food Industry

Indian Food Industry
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Advances in Thermal and Non-Thermal Food Preservation

Advances in Thermal and Non-Thermal Food Preservation
A Book

by Gaurav Tewari,Vijay Juneja

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 288
  • ISBN : 0470276606
  • Language : En, Es, Fr & De
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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.

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
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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.

Meat Hygiene

Meat Hygiene
A Book

by Paul J. Brandly,George Migaki,Kenneth E. Taylor

  • Publisher : Unknown Publisher
  • Release : 1966
  • Pages : 789
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Meat Hygiene

Meat Hygiene
A Book

by James A. Libby

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 658
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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