In Pack Processed Foods Book

In Pack Processed Foods


  • Author : P Richardson
  • Publisher : Elsevier
  • Release Date : 2008-06-13
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9781845694692

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In Pack Processed Foods Book Description :

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologies Covers innovative can designs and non-traditional packaging formats Examines the safety of in-pack processed foods, including concerns over pathogens

Food Packaging Technology Handbook  2nd Revised Edition  Book

Food Packaging Technology Handbook 2nd Revised Edition


  • Author : NIIR Board of Consultants & Engineers
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release Date : 2012-01-01
  • Genre:
  • Pages : 749
  • ISBN 10 : 9789381039090

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Food Packaging Technology Handbook 2nd Revised Edition Book Description :

Food packaging technology is primarily concerned with packaging activities regarding protection of food products from biological, physical or chemical agents. With the growth of modern civilization, people are getting more concerned with hygiene and quality of the food. As a result of that, food packaging is gradually setting up its stand to contend with other industries. The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. With an increasing focus on sustainability and cost effectiveness, responsible companies no longer want to over package their food products, yet many remain unsure just where reductions can effectively be made. In near future it is going to be a booming industry. Food packaging can functionally be subdivided into five parts, which are containment, protection, communication, functionality, environmental and safety issues. The packaging industry’s growth has led to greater specialization and sophistication from the point of view of health and environment friendliness of packing material. The demand on the packaging industry is challenging, given the increasing environmental awareness among communities. The food packaging industry is growing at the rate of 22 to 25 per cent per annum. In near future it is going to be a booming industry. This book majorly deals with food adulteration and food quality control, strategy for achieving, success in food packaging, packaging materials for processed foods, food additives, trend of carbonated and still beverage spoilage, examination of

Improving the Thermal Processing of Foods Book

Improving the Thermal Processing of Foods


  • Author : P Richardson
  • Publisher : Woodhead Publishing
  • Release Date : 2004-07-30
  • Genre: Technology & Engineering
  • Pages : 507
  • ISBN 10 : 1855737302

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Improving the Thermal Processing of Foods Book Description :

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

Food Packaging Book

Food Packaging


  • Author : Takashi Kadoya
  • Publisher : Academic Press
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 452
  • ISBN 10 : 9780080923956

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Food Packaging Book Description :

This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume. Sanitation and waste of food packaging materials Food packaging and energy in Japan New trends in the technology of food preservation Fresh and processed food packaging

Principles of Aseptic Processing and Packaging Book

Principles of Aseptic Processing and Packaging


  • Author : Philip E. Nelson
  • Publisher : Purdue University Press
  • Release Date : 2010
  • Genre: Science
  • Pages : 161
  • ISBN 10 : 9781557534965

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Principles of Aseptic Processing and Packaging Book Description :

In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the supermarket to the huge containers full of orange juice transported around the world by cargo ships. Over the last couple of decades, aseptic bulk storage and distribution has revolutionized the global food trade. For example, more than 90 percent of the approximately 24 million tons of fresh tomatoes harvested globally each year are aseptically processed and packaged for year-round remanufacture into various food products. The technology has also been applied to bring potable water and emergency food aid to survivors of the 2004 tsunami in Southeast Asia and the victims of Hurricane Katrina in 2005, as well as to other crisis situations worldwide. The construction of new aseptic facilities continues around the world, and an up-to-date understanding of the technology is essential for a new generation of food scientists and engineers alike. The contributors to this important textbook discuss all aspects of aseptic processing and packaging, focusing on the areas that most influence the success or failure of the process. Fully updated, this new edition covers all areas of chemistry, microbiology, engineering, packaging, and regulations as they relate to aseptic processing.

Thermal Processing of Packaged Foods Book

Thermal Processing of Packaged Foods


  • Author : S. Donald Holdsworth
  • Publisher : Springer
  • Release Date : 2015-11-30
  • Genre: Technology & Engineering
  • Pages : 516
  • ISBN 10 : 9783319249049

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Thermal Processing of Packaged Foods Book Description :

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Processing and Packaging Heat Preserved Foods Book
Score: 5
From 1 Ratings

Processing and Packaging Heat Preserved Foods


  • Author : J.A.G. Rees
  • Publisher : Springer Science & Business Media
  • Release Date : 1991-01-31
  • Genre: Technology & Engineering
  • Pages : 250
  • ISBN 10 : 0442302827

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Processing and Packaging Heat Preserved Foods Book Description :

Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.

A Handbook of Food Packaging Book

A Handbook of Food Packaging


  • Author : Frank A. Paine
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 497
  • ISBN 10 : 9781461528104

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A Handbook of Food Packaging Book Description :

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG  Book

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG


  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release Date : 2013-02-26
  • Genre: Technology & Engineering
  • Pages : 344
  • ISBN 10 : 9780857098979

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Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Description :

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent pack

Processed Meats Book
Score: 5
From 1 Ratings

Processed Meats


  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release Date : 2011-07-14
  • Genre: Technology & Engineering
  • Pages : 752
  • ISBN 10 : 9780857092946

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Processed Meats Book Description :

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Aseptic Processing and Packaging of Food and Beverages Book
Score: 4.5
From 3 Ratings

Aseptic Processing and Packaging of Food and Beverages


  • Author : Jairus R. D. David
  • Publisher : CRC Press
  • Release Date : 1996-02-06
  • Genre: Technology & Engineering
  • Pages : 272
  • ISBN 10 : 0849380049

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Aseptic Processing and Packaging of Food and Beverages Book Description :

Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Minimally Processed Foods Book

Minimally Processed Foods


  • Author : Mohammed Wasim Siddiqui
  • Publisher : Springer
  • Release Date : 2014-10-29
  • Genre: Technology & Engineering
  • Pages : 306
  • ISBN 10 : 9783319106779

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Minimally Processed Foods Book Description :

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Adapting High Hydrostatic Pressure  HPP  for Food Processing Operations Book
Score: 5
From 1 Ratings

Adapting High Hydrostatic Pressure HPP for Food Processing Operations


  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2014-06-21
  • Genre: Technology & Engineering
  • Pages : 78
  • ISBN 10 : 9780124200999

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Adapting High Hydrostatic Pressure HPP for Food Processing Operations Book Description :

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. Includes case studies for HPP treatment of commercially produced foods with information regarding different HPP processing equipment Gives examples of specific applications for meat and poultry products treatments, fresh juices and beverages, and seafood Covers energy savings, environmental aspects of HPP technology, and regulatory status

Essentials of Thermal Processing Book

Essentials of Thermal Processing


  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release Date : 2011-06-09
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 9781444348033

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Essentials of Thermal Processing Book Description :

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

Manufacture of Snacks Food  Namkeen  Pappad   Potato Products Book

Manufacture of Snacks Food Namkeen Pappad Potato Products


  • Author :
  • Publisher : Engineers India Research In
  • Release Date : 2010-01-01
  • Genre: Baked products
  • Pages : 320
  • ISBN 10 : 9788186732373

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Manufacture of Snacks Food Namkeen Pappad Potato Products Book Description :

Extruded Snacks, Health Food Snacks, Snack Food Preservatio & Packaging, Details Of Plant, Machinery & Equipments, Instant Noodles, Namkeen, Namkeen & Sweets, Potato Products. Manufacturers Of Plants & Machineries Of Snacks Food, Manufacturers Of Machineries Of Papped Plants, Manufacturers Of Plant & Machineries Of Namkeen, Manufacturers Of Raw Materials, Suppliers Of Packaging Materials. Potato, Pappad & Barian Plant, Potato Waffers, Potato Chips, Packaging Of Snack Foods.

Food Microbiology Book
Score: 4
From 3 Ratings

Food Microbiology


  • Author : M. R. Adams
  • Publisher : New Age International
  • Release Date : 1996
  • Genre: Food
  • Pages : 398
  • ISBN 10 : 8122410146

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Food Microbiology Book Description :

Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.

Thermal Technologies in Food Processing Book

Thermal Technologies in Food Processing


  • Author : P Richardson
  • Publisher : Taylor & Francis
  • Release Date : 2001-05-08
  • Genre: Cooking
  • Pages : 294
  • ISBN 10 : 185573558X

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Thermal Technologies in Food Processing Book Description :

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.