Osmotic Dehydration and Vacuum Impregnation

Pedro Fito, "Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries"
ISBN: 1587160439 | edition 2001 | PDF | 247 pages | 12 mb

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

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Food Biochemistry and Food Processing

Food Biochemistry and Food Processing, 2nd edition By Benjamin K. Simpson
2012 | 912 Pages | ISBN: 081380874X | PDF | 12 MB

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.
In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.
Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.
Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.

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Olive Processing Waste Management, Volume 5, Second Edition

Olive Processing Waste Management, Volume 5, Second Edition: Literature Review and Patent Survey 2nd Edition by M. Niaounakis
Publisher: Pergamon; 2 edition (March 20, 2006) | ISBN: 0080448518 | Pages: 514 | PDF | 3.06 MB

The book contains a comprehensive review of literature and patent survey concerning olive processing waste. Over 1,000 citations are presented. Wastes considered include olive cultivation solid waste, wastes arising from classical, three- and two-phase olive mills and wastes generated during table olive processing. In addition, information is presented concerning the management of spent olive oil (e.g. from cooking). The book is divided into five parts.

Part I presents background information concerning the characterization of olive processing wastes, their environmental impacts if disposed untreated and the effect of utilised olive-mill technology on the quantity and quality of generated wastes. Part II presents physical, thermal, physico-chemical, biological and combined or miscellaneous processes for treating olive-mill wastes. Part III concerns information on utilization of such wastes with or without prior treatment. Part IV concentrates on table olive processing waste and presents information regarding its characterization, treatment and uses. Part V presents an economical and legislative overview regarding olive-mill waste. The book contains a bibliography, glossary of terms used in the text, subject, patent and author indices as well as pertinent internet sites and authorities.

*Complete coverage of all available literature and patents concerning olive processing waste including economic and legislative issues
*Critical review of up to date utilized processes concerning treatment and uses of such wastes
*Determination of research needs for further utilization of such wastes 

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Engineering Aspects of Thermal Food Processing

Ricardo Simpson, "Engineering Aspects of Thermal Food Processing"
English | 2009 | ISBN: 1420058584 | 522 pages | PDF | 12,4 MB

Access the Latest Advances in Food Quality Optimization and Safety Assurance
Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.

An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation.

Divided into Four Cohesive Sections

Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating.

The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods.

Concluding with expert analysis and discussion of the manufacturers’ businesses in today’s competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from modeling through optimization. It effectively assists manufacturers in maintaining a seamless workflow while lowering their bottom lines.

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Food Processing Handbook

Food Processing Handbook By James G. Brennan, Alistair S. Grandison
2012 | 789 Pages | ISBN: 3527324682 | PDF | 8 MB

Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes -- physical, chemical, microbiological and organoleptic -- that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition, it addresses current concerns about the safety of processed foods and control of food processes, as well as the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents, as will students studying food related topics at undergraduate and postgraduate levels.

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Food Industrial Processes - Methods and Equipment

"Food Industrial Processes - Methods and Equipment" ed. by Benjamin Valdez 
InTeO | 2012 | ISBN: 9533079059 9789533079059 | 423 pages | PDF | 16 MB

This collection of articles is a timely contribution to issues relating to the food industry. This volume is therefore appropriate for use by university researchers and practicing food developers and producers. The control of food processing and production is not only discussed in scientific terms; engineering, economic and financial aspects are also considered for the advantage of food industry managers.

The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as floods, droughts, fires, storms connected to climate change, global warming and greenhouse gas emissions that modify the environment and, consequently, the production of foods in the agriculture and husbandry sectors. 

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Membranes for Food Applications

Membranes for Food Applications (Membrane Technology, Volume 3) By Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno
Publisher: W[ile].y-V..C..H; 1 edition 2010 | 264 Pages | ISBN: 3527314822 | PDF | 3 MB

Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, electrodialysis, pressure-driven membrane processes in alcoholic beverages, membrane emulsification, contactors and bioreactors, as well as membranes for food packaging.

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Handbook of Milk Composition

Handbook of Milk Composition
Academic Press | October 24, 1995 | ISBN-10: 0123844304 | 919 pages | PDF | 13.5 Mb

This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.

* Reliable data on the composition of human and bovine milks.
* Discusses the many factors affecting composition.
* Composition tables make up 25-30% of the total book.
* Problems concerning sampling and analysis are described.
* Should appeal equally to industry and academia.
* Also of interest to developing countries in need of information on infant nutrition and agricultural development

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Vegetable Oils in Food Technology

Vegetable Oils in Food Technology by Frank Gunstone
Publisher: Wil-y Bl-ckwell | 2002-09-25 | ISBN: 1841273317, 0849328160 | PDF | 351 pages | 1.49 MB

Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.

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Environmental Assessment and Management in the Food Industry

Ulf Sonesson, "Environmental Assessment and Management in the Food Industry: Life Cycle Assessment and Related Approaches (Woodhead Publishing Series in Food Science, Technology and Nutrition) "
Publisher: Woodhead Publishing | ISBN: 1845695526 | 2010 | PDF | 432 pages | 14.4 MB

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two cover LCA methodology and challenges, with chapters focusing on different food industry sectors such as crop production, livestock and aquaculture. Part three addresses the applications of LCA and related approaches in the food industry, with chapters covering combining LCA with economic tools, ecodesign of food products and foot printing methods of assessment, among other topics. The final part of the book concentrates on environmental management in the food industry, including contributions on training, eco-labeling and establishing management systems. With its international team of editors and contributors, Environmental Assessment and Management in the Food Industry is an essential reference for anyone involved in environmental management in the food industry, and for those with an academic interest in sustainable food production.

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Transport Phenomena in Food Processing

Transport Phenomena in Food Processing (Food Preservation Technology) by Jorge Welti-Chanes (Repost)
Publisher: CRC Press; 1 edition (November 25, 2002) | ISBN: 1566769930 | Pages: 712 | PDF | 6.99 MB

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researchers, Transport Phenomena in Food Processing provides a comprehensive, up-to-date assessment of the engineering principles key to improving food processing conditions and energy resources use.

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Innovative Food Processing Technologies: Advances in Multiphysics Simulation

Innovative Food Processing Technologies: Advances in Multiphysics Simulation
Wil ey | 2011 | ISBN: 0813817544 | 448 pages | PDF | 82 MB

In recent years, a number of innovative (also referred to as “emerging” or “novel”) food processing technologies have been developed with the aim of improving or replacing conventional technologies by utilizing additional or alternative physics phenomena such as high hydrostatic pressure, electric and electromagnetic fields, and acoustic pressure waves.

These technologies can potentially deliver higher-quality food products and improve the safety and quality of conventional foods through milder processing. Computational Fluid Dynamics (CFD) is already established as a tool for characterizing, improving, and optimizing traditional food processing technologies. Innovative technologies, however, provide greater complexity and challenges for modelers because of the additional concurrent and interacting Multiphysics phenomena.

This book examines how Multiphysics modeling – that is, the simulation of the entire process comprising the equipment, varying process conditions and the thermophysical properties of the food to be treated – can be applied in the development, optimization and scale-up of innovative food processing technologies. An overview of the most recent research demonstrates how Multiphysics models can aid in improving process efficiency, assessing and solving the issues in the scale up of the process, and provide insights on product safety and quality in any location throughout a unit process.

Technologies covered include: High Pressure Processing, High Pressure Thermal Sterilization, Microwave, Ultrasound, Ultraviolet, and Pulsed Electric Field Processing, as well as Continuous Chromatographic Separation. A wide range of applications in liquid and solid foods, comprising low or reduced temperature pasteurization and sterilization in batch and continuously operating systems are showcased. The book is directed at food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Innovative Food Processing Technologies: Advances in Multiphysics Simulation extensively describes the importance and the methods for applying Multiphysics modeling for the design, development, and application of these technologies.

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