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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.

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 : 2017-03-14
  • Pages : 584
  • ISBN : 1118460480
  • Language : En, Es, Fr & De
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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
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.

New Food Product Development

New Food Product Development
From Concept to Marketplace, Third Edition

by Gordon W. Fuller

  • Publisher : CRC Press
  • Release : 2016-04-19
  • Pages : 508
  • ISBN : 1439818657
  • Language : En, Es, Fr & De
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About the Second Edition: "... a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.... delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.... [a] should-have reference book for anyone involved in developing new food products working in or with the food industry." —Journal of Product Innovation Management, Vol. 23, No. 3 See what’s new in the Third Edition: Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.

Principles of Food Processing

Principles of Food Processing
A Book

by Richard W Hartel,Dennis R. Heldman

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 288
  • ISBN : 1461560934
  • Language : En, Es, Fr & De
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The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

High Pressure Processing of Fruit and Vegetable Products

High Pressure Processing of Fruit and Vegetable Products
A Book

by Milan Houška,Filipa Vinagre Marques da Silva

  • Publisher : CRC Press
  • Release : 2017-10-24
  • Pages : 178
  • ISBN : 1498739032
  • Language : En, Es, Fr & De
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High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.

Modern Technology on Food Preservation (2nd Edition)

Modern Technology on Food Preservation (2nd Edition)
A Book

by NPCS Board

  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 2012-06-02
  • Pages : 528
  • ISBN : 8178330717
  • Language : En, Es, Fr & De
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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.

Sustainable Food Processing

Sustainable Food Processing
A Book

by Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden

  • Publisher : John Wiley & Sons
  • Release : 2013-10-14
  • Pages : 608
  • ISBN : 1118634373
  • Language : En, Es, Fr & De
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With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
A Book

by P Richardson

  • Publisher : Woodhead Publishing
  • Release : 2004-07-30
  • Pages : 507
  • ISBN : 9781855737303
  • Language : En, Es, Fr & De
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It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

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

Practical Process Research and Development

Practical Process Research and Development
A Guide for Organic Chemists

by Neal G. Anderson

  • Publisher : Academic Press
  • Release : 2012
  • Pages : 475
  • ISBN : 0123865379
  • Language : En, Es, Fr & De
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Designed to provide a comprehensive, step-by-step approach to organic process research and development in the pharmaceutical, fine chemical, and agricultural chemical industries, this book describes the steps taken, following synthesis and evaluation, to bring key compounds to market in a cost-effective manner. It describes hands-on, step-by-step, approaches to solving process development problems, including route, reagent, and solvent selection; optimising catalytic reactions; chiral syntheses; and "green chemistry." Second Edition highlights: • Reflects the current thinking in chemical process R&D for small molecules • Retains similar structure and orientation to the first edition. • Contains approx. 85% new material • Primarily new examples (work-up and prospective considerations for pilot plant and manufacturing scale-up) • Some new/expanded topics (e.g. green chemistry, genotoxins, enzymatic processes) • Replaces the first edition, although the first edition contains useful older examples that readers may refer to Provides insights into generating rugged, practical, cost-effective processes for the chemical preparation of "small molecules" Breaks down process optimization into route, reagent and solvent selection, development of reaction conditions, workup, crystallizations and more Presents guidelines for implementing and troubleshooting processes

High Pressure Processing of Food

High Pressure Processing of Food
Principles, Technology and Applications

by V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub L.M. Lelieveld

  • Publisher : Springer
  • Release : 2016-01-28
  • Pages : 762
  • ISBN : 1493932349
  • Language : En, Es, Fr & De
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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.

Developing New Food Products for a Changing Marketplace

Developing New Food Products for a Changing Marketplace
A Book

by Aaron L. Brody

  • Publisher : CRC Press
  • Release : 1999-12-15
  • Pages : 528
  • ISBN : 9781420049084
  • Language : En, Es, Fr & De
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The only book on food product development that integrates every element of the discipline, Developing New Food Products for a Changing Marketplace surveys marketing, technology, and packaging as well as the process and organization required for developing food products. The text discusses all aspects of theory and practice for food process developers and includes numerous tables, figures, and bibliographical references to enhance understanding of the concepts. Pioneers and experts in food and beverage product development share their experience in every chapter. They provide examples of successes and failures, as well as guidance on how to achieve success and avoid failure. Providing a wealth of insight and information, this unique book will benefit food industry marketers and professionals involved in the product and brand development industries. It delivers a comprehensive and indispensable guide to food product development in today's dynamically changing marketplace.

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
A Book

by Da-Wen Sun

  • Publisher : Elsevier
  • Release : 2014-08-14
  • Pages : 666
  • ISBN : 0124104819
  • Language : En, Es, Fr & De
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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

Food Processing

Food Processing
Principles and Applications

by Hosahalli S. Ramaswamy,Michele Marcotte

  • Publisher : CRC Press
  • Release : 2005-08-23
  • Pages : 440
  • ISBN : 9780203485248
  • Language : En, Es, Fr & De
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Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

Energy Efficiency and Management in Food Processing Facilities

Energy Efficiency and Management in Food Processing Facilities
A Book

by Lijun Wang

  • Publisher : CRC Press
  • Release : 2008-12-04
  • Pages : 452
  • ISBN : 9781420063394
  • Language : En, Es, Fr & De
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Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy. Organized around five central themes, the book explores: Fundamentals of energy conservation, analysis, and management Energy conservation technologies as applied to the food processing industry Energy efficiency and conservations in current food processing systems Emerging systems Energy conversion technologies for utilization of food processing wastes Conservation Techniques that Improve the Bottom Line The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.

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.

Sweet Potato Products

Sweet Potato Products
A Natural Resource for the Tropics

by John C. Bouwkamp

  • Publisher : CRC Press
  • Release : 2018-01-18
  • Pages : 280
  • ISBN : 1351093932
  • Language : En, Es, Fr & De
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It has been the goal in this volume to summarize the current level of understanding in a number of areas relating to sweet potato production and utilization. To accomplish this, a group of authors, each with broad experience in the selected areas, was assembled. It is hoped that this volume will be useful as a beginning point- a foundation for further research efforts.

North American Food Processing Technologies IICA - CIDA Project

North American Food Processing Technologies IICA - CIDA Project
A Book

by P. G. Muller

  • Publisher : IICA Biblioteca Venezuela
  • Release : 1990
  • Pages : 51
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Identification of major processe lac products. Rationale. Identification and preparation of long list of food processing technologies. Development of a short list of technologies. Results of evaluation.

Food Technology

Food Technology
A Book

by Helen Roberts,Julie Booker

  • Publisher : Nelson Thornes
  • Release : 2004
  • Pages : 64
  • ISBN : 9780748789955
  • Language : En, Es, Fr & De
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Maximise Your Mark offers you a high quality Revision Guide for AQA's 2001 GCSE Food Technology specification.