|
Showing 1 - 7 of
7 matches in All Departments
Automatic Technology in Food Technology examines the role of
automation technology in food industry, starting from automation
process control and different role robotics play in food industry.
The text provides readers with the importance of Wireless Sensor
Networks (WSNs) in food and agriculture industries along with
intelligent quality control systems in food processing based on
Fuzzy Logic. A case study on `Advanced method for the control of
food processes' has also been discussed to give the practical
implementation of automated technology in Food industry
Sustainability in the Food Industry examines various aspects of
food industry including an overview of agriculture and
sustainability in supply chain and food industry. Food industry is
a complicated, vast and diverse industry, supplying food all around
the work for the sustenance of human lives. Provides the reader
with insight into the strategies related to the industry's
sustainability, so as to understand the main agenda behind
establishing a systematic framework for Quality, Safety and
Sustainability in Food Industry.
Food quality control and management has been an important issue
since the time when ancient people dried meat, vegetables and
fruits to be used in the next season. Over the years, people became
more involved in the processing and production of safe and
sustainable food items that brings better taste and quality to the
consumer. But the fact is that the processing methods, the results
and the way in which food was preserved for later use became even
more complicated and sophisticated. One of the first preservation
techniques used in ancient times was salting. Salt was used to
reduce the risk of developing fungus and other microorganisms in
food. Though, the lack of knowledge in microbiology and food
pathology hindered the development of more techniques to preserve
quality, texture, taste and aroma. For this reason, as the time
passed, people started to develop new techniques that preserved
food in it natural characteristics. It was studied how to control
the decay process and how to improve the food quality by
controlling various risk factors effectively. These methods were
introduced with the help of increasing knowledge in the field of
microbiology and biotechnology. The findings helped to develop
different substances, methods and equipment to reduce the risks in
preserved and packaged food. These techniques were useful for
improving shelf life and for providing sustainable food items that
stay healthy for a longer period of time. Nowadays, advancements in
food quality and control have brought the innovative features of
quality management that collect: management, checks, inspection and
testing procedures. There is a great emphasis on managing the
quality factor through multiple aspects and implementing the
highest standards of HACCP and ISO so that consumers take safe and
healthy food. The more recent developments are towards the
environmentally friendly packaging and use of healthy methods to
reduce risks to the ecosystem. This book covers all the basic
concepts regarding the history, present practices and all the
future possibilities affecting quality control in the food
industry. This will help readers in the understanding of the
importance of food quality control in the food industry and its
evolution towards the highest standard of consumer-focused
production.
The Handbook addresses questions related to film grades, types of
packages for different types of foods and packaging technologies.
Additionally the book provides a review of new and emerging
technologies. It shows how direct contact between the packed
commodity and the plastic is likely to result in the transfer of
polymer additives, adventitious impurities such as monomers,
catalyst remnants, and residual polymerization solvents. Novel food
packaging techniques is a standard reference for the food industry
in optimizing the use of packaging to improve product safety and
quality.
Applied Nutrition and Food Technology introduces the readers to the
application of technology in the field of food and technology, as
it goes on to explain what food technology is and updates the
people with the history of food science. Listing the various
principles of food technology and preservation. Also discussed in
the book are the methods of food technology, the role of fruits,
vegetables, meat and the products based on it, in providing the
required nutrition to the people. It also provides the readers with
knowledge on the preservation practices in the storage of meat and
meat-based products, discussing the future possibilities in the
field of applied nutrition and food technology.
Principles of Food Sanitation talks about the food sanitation
principles in the context of food requirements in the society. It
comprises the assessment of food quality and personal hygiene in
food handling. It provides the reader with the fundamental
understanding of food sanitation, foodborne microorganisms, food
retailing, waste management and environmental pollution in terms of
food sanitation. This book also discusses about agricultural food
sanitation practices and postharvest losses, foodborne
microorganisms, food retailing and sanitation, photo-degradation of
foodstuffs, water supply and sanitation and environmental
pollution, waste management, and food sanitation.
Tropical Food Science discusses about food science and its various
related fields like food microbiology, food engineering and
processing, food chemistry and biochemistry. It also discusses the
tropical food science from the global perspective, its geography
and climate. The nutritional values of some tropical foods like
proteins, carbohydrates, fat and oil, vitamins have also been
discussed. This book throws light on the nutritive value of food,
importance of food labels on packaged foods as it tells about the
ingredients and nutrients contain inside it. There is a discussion
about food processing and nutrition of tropical foods, the effects
of processing and storage of food and the various processes
affecting food nutrient content like fertilizers, milling,
blanching, canning etc. Also discussed in the book is food
absorption and digestion and its related aspects like absorption of
the digestive products and digestive enzymes and small intestine.
|
|