Food ProcessingFood Processing



This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma ...

Author: Kshirod Kumar Dash

Publisher: CRC Press

ISBN: 9781000377682

Category:

Page: 274

View: 637

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-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 high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Thermal Technologies in Food ProcessingThermal Technologies in Food Processing



Part one of the collection begins with reviews of conventional retort and continuous heat technologies.

Author: P Richardson

Publisher: Elsevier

ISBN: 9781855736610

Category:

Page: 312

View: 791

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Food ProcessingFood Processing



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.

Author: Kshirod Kumar Dash

Publisher: CRC Press

ISBN: 9781000334975

Category:

Page: 222

View: 430

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

Food ProcessingFood Processing



Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Author: Kshirod Kumar Dash

Publisher: CRC Press

ISBN: 9781000377699

Category:

Page: 568

View: 878

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Thermal Food ProcessingThermal Food Processing



The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining

Author: Da-Wen Sun

Publisher: CRC Press

ISBN: 1420027379

Category:

Page: 664

View: 973

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining

Improving the Thermal Processing of FoodsImproving the Thermal Processing of Foods



Related titles from Woodhead's food science , technology and nutrition list : Thermal technologies in food processing ( **** Thermal technologies have long been at the heart of food processing . The application of heat is both an ...

Author: P Richardson

Publisher: Woodhead Publishing

ISBN: 1855737302

Category:

Page: 507

View: 736

It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Emerging Thermal and Nonthermal Technologies in Food ProcessingEmerging Thermal and Nonthermal Technologies in Food Processing



This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.

Author: Prem Prakash Srivastav

Publisher: CRC Press

ISBN: 9781000023015

Category:

Page: 290

View: 568

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

Novel Thermal and Non Thermal Technologies for Fluid FoodsNovel Thermal and Non Thermal Technologies for Fluid Foods



This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Author: PJ Cullen

Publisher: Academic Press

ISBN: 9780123814715

Category:

Page: 542

View: 528

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Advances in Thermal and Non Thermal Food PreservationAdvances in Thermal and Non Thermal Food Preservation



Advances in Thermal and Non-Thermal Food Preservation will be useful for food industry personnel as many of the techniques described in the book are being commercially implemented in food processing facilities all over the globe.

Author: Gaurav Tewari

Publisher: John Wiley & Sons

ISBN: 9780470276600

Category:

Page: 288

View: 128

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Thermal Food ProcessingThermal Food Processing



Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Author: Da-Wen Sun

Publisher: CRC Press

ISBN: 9781439876794

Category:

Page: 688

View: 646

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Novel Food ProcessingNovel Food Processing



Covering significant advances have been made in the research, development, and application of these technologies in food processing; this book is intended for students as well as professionals and researchers interested in both food and ...

Author:

Publisher:

ISBN: 1642241474

Category:

Page: 374

View: 355

By the turn of the century, consumers have been more demanding, sophisticated and discretionary. They will want much safer, high-quality, and convenience foods. Most foods are perishable and will deteriorate unless preserved. Agents involved in food spoilage include physical reactions, chemical reactions, enzymes, and microorganisms. Control of microbial and enzymatic activity can extend the shelf life of foods for use in the future. Thermal and non-thermal technologies are both used in the processing and preservation of foods. The food processor will need to get the best from his existing processing technology in addition to looking for newer ones. New and alternative food processing methods &/or novel combinations of existing methods are continually being investigated by the industry in pursuit of producing better quality foods more economically. Innovative and novel concepts are continuously evolving in every area of food processing. Recently, awareness about good nutrition coupled with the increasing demand for fresher tasting food have paved the way for new food processing technologies. Novel Food Processing covers a range of food processing treatments that meet current demands for added value and guaranteed safety. Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal processing methods such as microwave (MW), radiofrequency (RF), infrared (IR) heating, pressure-assisted thermal sterilization (PATS), and sous-vide processing (SVP), as well as non-thermal methods such as high hydrostatic pressure (HHP) processing, irradiation, ultrasound, pulsed electric field (PEF), and pulsed light (PL) technologies to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of various food products. Covering significant advances have been made in the research, development, and application of these technologies in food processing; this book is intended for students as well as professionals and researchers interested in both food and environmental issues applicable to sustainable food production.

Emerging Technologies for Food ProcessingEmerging Technologies for Food Processing



The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years.

Author: Da-Wen Sun

Publisher: Elsevier

ISBN: 9780124104815

Category:

Page: 666

View: 856

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Non thermal Processing of FoodsNon thermal Processing of Foods



This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron ...

Author: O. P. Chauhan

Publisher: CRC Press

ISBN: 9781351869775

Category:

Page: 462

View: 330

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Nonthermal Processing Technologies for FoodNonthermal Processing Technologies for Food



Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book.

Author: Howard Q. Zhang

Publisher: John Wiley & Sons

ISBN: 0470958480

Category:

Page: 672

View: 136

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Improving the thermal Processing of FoodsImproving the thermal Processing of Foods



Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.

Author: P Richardson

Publisher: Elsevier

ISBN: 9781855739079

Category:

Page: 520

View: 755

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness. Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria. Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. Concisely explores prevailing developments in thermal technologies Summarises key research for improving food preservation techniques Analyses the effectiveness of methods used to enhance the quality of food

Non thermal TechnologiesNon thermal Technologies



The development of these technologies has been growing in the last decade due to its successful application in sanitization, but also as processes that can improve nutritional and sensory properties of food products. Some technologies ...

Author: Fabiano Andre Narciso Fernandes

Publisher: Frontiers Media SA

ISBN: 9782889716357

Category:

Page:

View: 929

Antonio Morata holds patents in wine technology specifically related to aging on lees, grape skin separation and brettanomyces analysis. All other Topic Editors declare no competing interests with regard to the Research Topic subject.

Food Processing TechnologyFood Processing Technology



LEWIS, M.J. (1993), UHT processing: safety and quality aspects, in (A. Turner, Ed.), Food Technology International Europe, Sterling Publications International, London, pp. 47±51. LEWIS, M.J. and HEPPEL, N.J., (2000), Continuous Thermal ...

Author: P J Fellows

Publisher: Elsevier

ISBN: 9781845696344

Category:

Page: 928

View: 463

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Innovation and Future Trends in Food Manufacturing and Supply Chain TechnologiesInnovation and Future Trends in Food Manufacturing and Supply Chain Technologies



In: Kutz, M. (Ed.), Handbook of Farm, Dairy, and Food Machinery. Elsevier. ... Electrifying progress in aseptic technology. Prepared Foods 162 ... Environmental impact of novel thermal and non-thermal technologies in food processing.

Author: Craig Leadley

Publisher: Woodhead Publishing

ISBN: 9781782424703

Category:

Page: 308

View: 683

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Minimal Processing Technologies in the Food IndustriesMinimal Processing Technologies in the Food Industries



Microwave processing. In P. Richardson (ed.) Thermal Technologies in Food Processing. Woodhead Publishing, Cambridge, pp. 178–207. ROSENBERG, U. and BO ̈GL, W. 1987a. Microwave thawing, drying and baking in the food industry.

Author: T Ohlsson

Publisher: Elsevier

ISBN: 9781855736795

Category:

Page: 304

View: 888

The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues. Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields