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Alternative green food processing technologies have gained much
technical and industrial attention in recent years as a potential
means of reducing costs and promoting consumer awareness of
corporate environmental responsibility. However, utilizing green
principles is now becoming an effective business approach to
enhance vegetable oil processing profitability. Two years have
passed since the first edition of Green Vegetable Oil Processing
was published. The Revised First Edition includes much of the
content of the first edition, but incorporates updated data,
details, images, figures, and captions. This book addresses
alternative green technologies at various stages of oilseed and
vegetable oil processing. This includes oil extraction technologies
such as expeller, aqueous and supercritical methods, and green
modifications of conventional unit operations such as degumming,
refining, bleaching, hydrogenation, winterizing/dewaxing,
fractionation, and deodorization. While most chapters describe soy
oil processing, the techniques described equally applicable to oils
and fats in general.
This multi-authored book is edited by an expert in the field and
includes chapters from international contributors. It is fully
cross disciplinary relating green principles to the food industry,
covering legal and policy issues, engineering, food processing and
food science. It addresses the alternatives to conventional food
processing that have reduced energy requirements or solvent use and
how they affect final food quality. Initially, the principles of
green chemistry and technologies are outlined to provide a
justification and basis for the processing methods that are
addressed. This is followed by a discussion of legal and policy
issues in both the EU and the US which provide further
justification for the need for such technologies and the
constraints and benefits of current policies and regulations. The
major green technologies available to the food industry are
discussed, outlining the main principles and applications of each.
The degree to which they are already in commercial use and
developments needed to extend their use further are also covered.
Traditional thermal and freezing processing techniques have been
effective in maintaining a safe high quality food supply. However,
increasing energy costs and the desire to purchase environmentally
responsible products have been a stimulus for the development of
alternative technologies. Furthermore, some products can undergo
quality loss at high temperatures or freezing, which can be avoided
by many alternative processing methods. This second edition of
Alternatives to Conventional Food Processing provides a review of
the current major technologies that reduce energy cost and reduce
environmental impact while maintaining food safety and quality. New
technologies have been added and relevant legal issues have been
updated. Each major technology available to the food industry is
discussed by leading international experts who outline the main
principles and applications of each. The degree to which they are
already in commercial use and developments needed to extend their
use further are addressed. This updated reference will be of
interest to academic and industrial scientists and engineers across
disciplines in the global food industry and in research, and to
those needing information in greener or more sustainable
technologies.
Aside from the clinical workload there are often many problems in
the first years as a general practitioner in the areas of
administration and management, further education, interpersonal
relationships within the practice, and balancing the medical and
non-medical sides of one's life. The authors of this book explain
the causes of potential problems and historical attitudes towards
general practice before going on to give advice to all young
principals who find themselves struggling with the difficulties of
their new positon. Throughout there is consideration of the special
problems and interests of minority groups.
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