Ultrasound is an emerging technology that has been widely explored in food science and technology since the late 1990s.
The book is divided into three main areas.Chapters 1 to 5 focus on the basic principles of ultrasound and how the technology works on microbial cells, enzymes, and the chemistry behind the process. Chapters 6 to 15 cover the application of ultrasound in specific food products and processes, discussing changes on food quality and presenting some innovations in food ingredients and enhancement of unit operations. Finally, Chapters 16 to 20 present some topics about manufacture of ultrasound equipment and simulation of the process, the use of the technology to treat food industry wastewater, and an industry perspective. The laws and regulations concerning emerging technologies, such as ultrasound, are also discussed, including the new Food Safety Modernization Act.
Provides a clear and comprehensive panorama of ultrasound technology
Contains updated research behind this technology
Brings the current tested product and future uses
Explores potential future use within the food industry
Автор: T.J. Mason; M.J.W. Povey Название: Ultrasound in Food Processing ISBN: 0751404292 ISBN-13(EAN): 9780751404296 Издательство: Springer Рейтинг: Цена: 19377.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Addresses the development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. This book is intended for food manufacturing personnel responsible for process development, engineering and research.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.
As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.
Автор: Chandan Название: Dairy Processing and Quality Assurance 2e ISBN: 1118810317 ISBN-13(EAN): 9781118810316 Издательство: Wiley Рейтинг: Цена: 27712.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.
Автор: Minj Jagrani, Sudhakaran V. Aparna, Kumari Anuradha Название: Dairy Processing: Advanced Research to Applications ISBN: 9811526079 ISBN-13(EAN): 9789811526077 Издательство: Springer Рейтинг: Цена: 20733.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification.
Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysisof the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
The origin of Salmonella in poultry
Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
How to design a processing plant to eliminate Salmonella
How to verify intervention strategies to ensure they are working
Increasing yield during processing while controlling Salmonella
New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
The differences between the EU and the U.S. with regard to Salmonella control
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Автор: Hussein K. Abdel-Aal, Mohamed A. Aggour, Mohamed A. Fahim Название: Petroleum and Gas Field Processing, Second Edition ISBN: 1482255928 ISBN-13(EAN): 9781482255928 Издательство: Taylor&Francis Рейтинг: Цена: 26030.00 р. Наличие на складе: Нет в наличии.
Описание: Many oil production processes present a significant challenge to the oil and gas field processing facilities and equipment design. The optimization of the sequential operations of handling the oil–gas mixture can be a major factor in increasing oil and gas production rates and reducing operating costs. Petroleum and Gas Field Processing provides an all-inclusive guide to surface petroleum operations and solves these and other problems encountered in the field processing of oil and gas. Fully revised and updated to reflect major changes over the past decade or so, this second edition builds on the success attained in the first edition. It delivers an expanded and updated treatment that covers the principles and procedures related to the processing of reservoir fluids for the separation, handling, treatment, and production of quality petroleum oil and gas products. With five new chapters, this second edition covers additional subjects, in particular natural gas, economics and profitability, oil field chemicals, and piping and pumps. The book also contains worked-out examples and case studies from a variety of oil field operations.
Автор: Regier, M Название: The Microwave Processing of Foods ISBN: 0081005288 ISBN-13(EAN): 9780081005286 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology.
Автор: Saravacos, George, Kostaropoulos, Athanasios E. Название: Handbook of Food Processing Equipment ISBN: 3319250183 ISBN-13(EAN): 9783319250182 Издательство: Springer Рейтинг: Цена: 21953.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.
The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.
Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 33098.00 р. Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Автор: Kent, Robin Название: Cost Management in Plastics Processing ISBN: 0081022697 ISBN-13(EAN): 9780081022696 Издательство: Elsevier Science Рейтинг: Цена: 26949.00 р. Наличие на складе: Нет в наличии.
Описание:
Cost Management in Plastics Processing: Strategies, Targets, Techniques, and Tools, Fourth Edition, will make you think about your current practices and how to go forward with effective cost management. This is a practical workbook providing a structured approach to reducing costs in plastics processing for all the major plastics shaping processes (moulding, extrusion, forming) as well as elsewhere in the company (e.g., in factory services and non-manufacturing areas).
Competition in all manufacturing sectors is increasing, and there is continuous pressure to drive costs down and to increase cost management. Good cost management improves profits and margins, improves management control and opens the door to becoming a world-class company. The approach throughout the book is to look rigorously at where costs are incurred and to propose projects and targets for cost reduction. The book is designed to provide a well-structured map broken down into simple tasks and achievable goals.
The book provides a structured approach to the techniques of cost management, from how costs are calculated by accountants, to the effective use of machines and labor, to the minimization of waste. It begins by looking at traditional methods of accounting and costing and whether these are helpful or accurate for project management. Practical examples of cost management in plastics processing are included, together with many useful flow charts and diagrams to illustrate the points under discussion.
Enables plastics processors to institute an effective cost management system, going beyond simply trying to cut costs
Provides a holistic perspective on cost management, shining a light on areas on costs which may not have previously been considered or accounted for, and proposing projects and targets for cost reduction
Serves as a route map to help companies move toward improved margins and greater profitability
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