Автор: Edited By Ranendra K. Majumder, Amjad K. Balange Название: Advances in fish processing technologies : ISBN: 1774911078 ISBN-13(EAN): 9781774911075 Издательство: Taylor&Francis Рейтинг: Цена: 22509.00 р. Наличие на складе: Нет в наличии.
Описание: Covers advancements in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies.
Автор: Diwekar Название: Batch Processing ISBN: 1138076740 ISBN-13(EAN): 9781138076747 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable flexibility. More often than not, every unit encounters optimal control problems. Therefore, traditional design books have not covered batch processing in detail. Filling this void, Batch Processing: Modeling and Design describes various unit operations in batch and bio-processing as well as design methods for these units.
Topics include:
Batch distillation operating modes and configurations
Batch absorption operations based on the solubility difference
Batch adsorption based on differential affinity of various soluble molecules to solid absorbents
Batch chromatography for measuring a wide variety of thermodynamic, kinetic, and physico-chemical properties
Batch crystallization where a phase is used to find the supersaturation at which point material crystallizes
Batch drying that stresses the phase diagram of water to describe this operation
Batch filtration using a porous medium or screen to separate solids from liquids
Batch centrifugation where centrifugal force is used for separation
Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured. Recent developments in bio-based manufacturing also favor batch processes because feed variations can be easily handled in batch processes. Further, the emerging area of nanomaterials manufacturing currently uses batch processes as they are low volume, high energy intensive processes. With examples, case studies, and more than 100 homework problems, this book describes the unit operations in batch and bioprocessing and gives students a thorough grounding in the numerical methods necessary to solve these design problems.
Описание: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it.
Название: Food processing ISBN: 0367337207 ISBN-13(EAN): 9780367337209 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.Key features:Presents engineering focus on thermal food processing technologies.Discusses sub-classification for recent trends and relevant industry information/examples.Different current research-oriented results are included as a key parameter.Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating.Includes mathematical modeling and numerical simulations.Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Описание: Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.
Название: Emerging Technologies for the Food Industry ISBN: 1774914247 ISBN-13(EAN): 9781774914243 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Cerqueira, Miguel Angelo Parente Ribeiro Название: Nanomaterials for Food Packaging ISBN: 0323512712 ISBN-13(EAN): 9780323512718 Издательство: Elsevier Science Рейтинг: Цена: 23749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new processing technologies for the application and production of nanotechnology-based packaging materials. . In addition, the book discusses the use of functional materials for the development of active, smart and intelligent packaging, possible migration and toxicity of nanomaterials for foods and regulatory aspects, and commercial applications.
Автор: Sozer Nesli Название: Imaging Technologies and Data Processing for Food Engineers ISBN: 3319796682 ISBN-13(EAN): 9783319796680 Издательство: Springer Рейтинг: Цена: 12196.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food products are complex in nature which makes their analysis difficult. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology.
Автор: Malik Abdul, Erginkaya Zerrin, Erten Hьseyin Название: Health and Safety Aspects of Food Processing Technologies ISBN: 3030249050 ISBN-13(EAN): 9783030249052 Издательство: Springer Рейтинг: Цена: 24392.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Chapter 1 Management of Food Safety and Hygiene: An Overview
Food is a basic human need. Its safety and nutritional quality play a fundamental role in the health of people. The Codex Alimentarius Commission (CAC), the international body which sets standards for foods, defines food hygiene as "all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain." The term food hygiene covers two concepts, i) food safety and ii) food suitability. According to the CAC, food safety is "the assurance that food will not cause harm to the consumer, when it is prepared and eaten according to its intended use", whereas food suitability is the "assurance that food is acceptable for human consumption according to its intended use. Food safety constitutes one of the most fundamental and vital aspects of any food operation. However ensuring food safety in the present era has become a difficult task as plethora of chemical, physical and biological agents may contaminate the food supply and threaten public health as well as food business. Today there is adequate scientific and technical knowledge, technological means and managerial experience to ensure the safety of products. Presently concepts like Hazard Analysis and Critical Control Point (HACCP) and risk analysis have been well developed and integrated in the management of food safety and hygiene at national and international level. In this chapter significance of food hygiene, and food safety and various approaches for their management has been reviewed.
Chapter 2 Food Contamination and Food Spoilage
The interaction of versatile nutrients present in food leads to several degradative chemical changes that deteriorate the quality and shelf life of food. The deteriorative changes are enhanced during contamination at various stages of processing, handling and storage. These changes include lipid oxidation, enzymatic or non-enzymatic browning, putrefaction and toxicity due to hazardous substances. Contamination occurs from various physical, chemical and biological sources, and is affected by external factors such as time-temperature combinations, poor hygiene and sanitation. Most of the contaminants are from natural sources but some are deliberately added. Recent food contaminants include veterinary drug residues, pesticides, undesirable fermentation products, nanoparticles, packaging materials and radionuclides. Contamination leads to spoilage of foods and may be due to the activity of microorganisms, action of enzymes, chemical reactions (harmful additives, mycotoxins, bacterial toxins and radiations) and physical changes (caused by freezing, burning, drying, pressure). Of all the causes of spoilage, microbiological cause plays a decisive role. Spoilage is enhanced by various extrinsic and intrinsic factors (pH, redox potential, water activity and the presence of antimicrobial substances in a food material). The characteristics of the environment in which the food is maintained, such as temperature, atmosphere and relative humidity also affect food spoilage. Spoilage changes nitrogenous organic compounds of food into alpha keto acid, ammonia, propionic acid, amides, imides, and urea. Complex carbohydrates are hydrolysed to simple sugars by fermentation. Organic acids are oxidized to carbonates causing the medium to become more alkaline. Consumption of such contaminated and spoiled food can lead to various food borne illnesses and intoxication. Therefore, this necessitates the implementation of food hygiene during processing and storage; and also the incorporation of food authentication techniques such as biosensors, aptasensors, spectroscopy techniques in tandem with chemometrics analytical approaches for quantitative assessment of food spoilage. In this chapter, how are food spoilage being regulated, food contamination, the importance of personal hygiene, good
Описание: Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.
