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Authored by world experts, the Handbook of Food Processing,
Two-Volume Set discusses the basic principles and applications of
major commercial food processing technologies. The handbook
discusses food preservation processes, including blanching,
pasteurization, chilling, freezing, aseptic packaging, and
non-thermal food processing. It describes common food engineering
unit operations as well as preservation processes required to
convert raw materials into final products. Also covered are topics
surrounding food safety and quality. Highlights: Case study on the
effect of blanching conditions on sulforaphane content in purple
and roman cauliflower (brassica oleracea l. Var. Botrytis)
Principles of thermal processing described along with thermal
process calculations Case study on microwave preservation of
fruit-based products: application to kiwifruit puree Principles and
applications of Ohmic heating Advances in food additives and
contaminants Use of edible films and coatings in fresh fruits and
vegetables preservation Handling and management of raw materials of
foods Sensory evaluation of foods Hygiene and food sanitation Case
studies on the implementation of ISO22000, HACCP, and other
management tools for the implementation of food safety-traceability
Food waste management case studies from the food industry along
with life cycle analysis This two-volume set brings together
aspects of food preservation and food processing operations methods
of the basic food manufacturing processes addressing the relevant
food safety and quality issues. Taking an innovative approach, the
editors combine coverage of food preservation methods, the
equipment needed to carry them out, and food processing operations
methods of basic food manufacturing processes. The set helps you
keep up with diverse consumer demands and rapidly developing
markets.
Food Engineering Handbook: Food Process Engineering addresses the
basic and applied principles of food engineering methods used in
food processing operations around the world. Combining theory with
a practical, hands-on approach, this book examines the
thermophysical properties and modeling of selected processes such
as chilling, freezing, and dehydration. A complement to Food
Engineering Handbook: Food Engineering Fundamentals, this text:
Discusses size reduction, mixing, emulsion, and encapsulation
Provides case studies of solid-liquid and supercritical fluid
extraction Explores fermentation, enzymes, fluidized-bed drying,
and more Presenting cutting-edge information on new and emerging
food engineering processes, Food Engineering Handbook: Food Process
Engineering is an essential reference on the modeling, quality,
safety, and technologies associated with food processing operations
today.
Packed with case studies and problem calculations, Handbook of Food
Processing: Food Safety, Quality, and Manufacturing Processes
presents the information necessary to design food processing
operations and describes the equipment needed to carry them out in
detail. It covers the most common and new food manufacturing
processes while addressing relevant food safety and quality issues.
The inclusion of case studies and problem calculations in most
chapters differentiates this book from other books on food
processing and engineering. Highlights: Handling and management of
raw materials of foods Sensory evaluation of foods Hygiene and food
sanitation Case studies on the implementation of ISO22000, HACCP,
and other management tools for the implementation of food
safety-traceability Food waste management case studies from the
food industry along with life cycle analysis The book explores food
manufacturing from dairy, bakery and confectionery, fruits and
vegetables, and nonalcoholic and alcoholic beverages to chocolate,
oils and fats, meat, poultry, seafood, snacks, and functional foods
with a case study on nutraceuticals. It presents an analysis of
flavor production, highlighting the characterization of aroma
compounds, the description of aroma compounds found in vegetables
and fruits, and the reactions that thermally generate aroma in
foods. It also examines food quality and safety requirements
throughout, including raw materials handling, sensory evaluation of
foods, hygiene and food sanitation, ISO22000, HACCP, and food waste
management. The book helps you keep up with diverse consumer
demands and rapidly developing markets.
Food Engineering Handbook: Food Engineering Fundamentals provides a
stimulating and up-to-date review of food engineering phenomena.
Combining theory with a practical, hands-on approach, this book
covers the key aspects of food engineering, from mass and heat
transfer to steam and boilers, heat exchangers, diffusion, and
absorption. A complement to Food Engineering Handbook: Food Process
Engineering, this text: Explains the interactions between different
food constituents that might lead to changes in food properties
Describes the characterization of the heating behavior of foods,
their heat transfer, heat exchangers, and the equipment used in
each food engineering method Discusses rheology, fluid flow,
evaporation, and distillation and includes illustrative case
studies of food behaviors Presenting cutting-edge information, Food
Engineering Handbook: Food Engineering Fundamentals is an essential
reference on the fundamental concepts associated with food
engineering today.
Food Engineering Handbook, Two-Volume Set provides a stimulating
and up-to-date review of food engineering phenomena. It also
addresses the basic and applied principles of food engineering
methods used in food processing operations around the world.
Combining theory with a practical, hands-on approach, this set
examines the thermophysical properties and modeling of selected
processes such as chilling, freezing, and dehydration, and covers
the key aspects of food engineering, from mass and heat transfer to
steam and boilers, heat exchangers, diffusion, and absorption.
Comprised of Food Engineering Handbook: Food Engineering
Fundamentals and Food Engineering Handbook: Food Process
Engineering, this comprehensive resource: Explains the interactions
between different food constituents that might lead to changes in
food properties Describes the characterization of the heating
behavior of foods, their heat transfer, heat exchangers, and the
equipment used in each food engineering method Discusses rheology,
fluid flow, evaporation, distillation, size reduction, mixing,
emulsion, and encapsulation Provides case studies of solid-liquid
and supercritical fluid extraction and food behaviors Explores
fermentation, enzymes, fluidized-bed drying, and more Presenting
cutting-edge information on new and emerging food engineering
processes, Food Engineering Handbook, Two-Volume Set offers a
complete reference on the fundamental concepts, modeling, quality,
safety, and technologies associated with food engineering and
processing operations today.
The only comprehensive source on extraction process optimization,
this book details the installation, construction, development,
modeling, control, and economics of conventional and specialized
extraction systems in the food processing industry. It supplies
case studies for illustration of specific extraction systems in
commercial food production. The book analyzes the properties and
characteristics of liquid and aqueous extracting solvents and their
impact on extraction operations, the supercritical fluid extraction
technique, physicochemical and cost data for extraction process
design, and the technical and safety aspects of plant design.
Packed with case studies and problem calculations, Handbook of Food
Processing: Food Preservation presents the information necessary to
design food processing operations and goes on to describe the
equipment needed to carry them out in detail. The book covers every
step in the sequence of converting raw material to the final
product. It also discusses the most common food engineering unit
operations and food preservation processes, such as blanching,
pasteurization, chilling, and freezing to aseptic packaging,
non-thermal food processing, and the use of biosensors. Highlights
Include Case study on the effect of blanching conditions on
sulforaphane content in purple and roman cauliflower (brassica
oleracea l. Var. Botrytis) Principles of thermal processing
described along with thermal process calculations Case study on
microwave preservation of fruit-based products: application to
kiwifruit puree Principles and applications of Ohmic heating
Advances in food additives and contaminants Use of edible films and
coatings in fresh fruits and vegetables preservation The book
provides information regarding the common food preservation methods
such as blanching, thermal processing of foods, canning,
extrusion-cooking, drying or dehydration of foods, chilling, and
freezing. It also describes the principles and applications of new
thermal and non-thermal food processing technologies, i.e.,
microwave heating, ohmic heating, high pressure (HP) processing,
pulsed electric field (PEF) processing, magnetic fields,
ultrasound, use of edible films and coatings, food
packaging-aseptic packaging, and modified atmosphere, biosensor and
ozone applications. The book helps you keep up with diverse
consumer demands and rapidly developing markets.
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