Food Preservation Process Design

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

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  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Pages : 368 pages
  • ISBN : 9780080919652
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Preservation Process Design

Food Preservation Process Design

Food Preservation Process Design
  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release : 14 March 2011
GET THIS BOOKFood Preservation Process Design

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts

Food Process Design and Evaluation

Food Process Design and Evaluation
  • Author : Rakesh K. Singh
  • Publisher : CRC Press
  • Release : 24 May 1995
GET THIS BOOKFood Process Design and Evaluation

This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

Handbook of Food Process Design

Handbook of Food Process Design
  • Author : Shafiur Rahman,Jasim Ahmed
  • Publisher : John Wiley & Sons
  • Release : 21 May 2012
GET THIS BOOKHandbook of Food Process Design

"This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component

Food Process Design

Food Process Design
  • Author : Zacharias B. Maroulis,George D. Saravacos
  • Publisher : CRC Press
  • Release : 09 May 2003
GET THIS BOOKFood Process Design

Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Processing Effects on Safety and Quality of Foods

Processing Effects on Safety and Quality of Foods
  • Author : Enrique Ortega-Rivas
  • Publisher : CRC Press
  • Release : 08 October 2009
GET THIS BOOKProcessing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields
  • Author : H. L. M. Lelieveld,S Notermans,S W H De Haan
  • Publisher : Elsevier
  • Release : 25 October 2007
GET THIS BOOKFood Preservation by Pulsed Electric Fields

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes,

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)

Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)
  • Author : NPCS Board
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 09 February 2012
GET THIS BOOKHandbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3rd Edition)

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects

Introduction to Food Process Engineering

Introduction to Food Process Engineering
  • Author : Albert Ibarz,Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release : 10 April 2014
GET THIS BOOKIntroduction to Food Process Engineering

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect

Canning and Preserving For Dummies

Canning and Preserving For Dummies
  • Author : Amelia Jeanroy,Karen Ward
  • Publisher : John Wiley & Sons
  • Release : 08 September 2009
GET THIS BOOKCanning and Preserving For Dummies

Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained