The Microwave Processing of Foods Book

The Microwave Processing of Foods

  • Author : Marc Regier
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-01
  • Genre: Technology & Engineering
  • Pages : 484
  • ISBN 10 : 9780081005316

The Microwave Processing of Foods Excerpt :

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. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Handbook of Microwave Technology for Food Application Book
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Handbook of Microwave Technology for Food Application

  • Author : Ashim K. Datta
  • Publisher : CRC Press
  • Release Date : 2001-04-27
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 0824704908

Handbook of Microwave Technology for Food Application Excerpt :

"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

New Methods of Food Preservation Book

New Methods of Food Preservation

  • Author : G. W. Gould
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 324
  • ISBN 10 : 9781461521051

New Methods of Food Preservation Excerpt :

Advances in Bioprocessing Engineering Book

Advances in Bioprocessing Engineering

  • Author : Xiusheng Harrison Yang
  • Publisher : World Scientific
  • Release Date : 2002-05-22
  • Genre: Science
  • Pages : 184
  • ISBN 10 : 9789814490566

Advances in Bioprocessing Engineering Excerpt :

This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields. The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory. Contents:Microwave Heating in Food Processing (J Tang et al.)Improving Safety and Quality of Orange Juice by Pulse Electric Field Processing (Q H Zhang et al.)High-Speed Machine Vision Inspection for On-Line Sorting of Fresh Fruit and Vegetables (Y Tao & Z Wen)Machine Vision Techniques for Defect Inspection on Fruit Packing Lines (Y Tao & Z Wen)Highly Refined Cellulose from Agricultural Fibrous By-Products (R R Ruan & P L Chen)Biodegradable Plastics from Renewable Biomaterials (S X Sun) Readership: Graduate students and advanced undergraduate students in food and bioprocessing engineering, researchers in related fields, government administrators, and businessmen in agriculture and food science, technology, engineering and business development. Keywords:Microwave;Pulse Electric Field;Sterilization;Pasteurization;Machine Vision;Sorting;Biomaterials, Refined Cellulose;Biodegradable Materials;Plastics;Microwave Heating;Dieletric Properties;Imaging Processing;Machine Vision;Color Sorting;Agricultural By-Products;Bioploymers;Biodegradable Plastics

Thermal Technologies in Food Processing Book

Thermal Technologies in Food Processing

  • Author : P Richardson
  • Publisher : Elsevier
  • Release Date : 2001-04-24
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9781855736610

Thermal Technologies in Food Processing Excerpt :

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 Properties and Computer Aided Engineering of Food Processing Systems Book

Food Properties and Computer Aided Engineering of Food Processing Systems

  • Author : R.P. Singh
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 593
  • ISBN 10 : 9789400923706

Food Properties and Computer Aided Engineering of Food Processing Systems Excerpt :

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Non thermal Processing of Foods Book

Non thermal Processing of Foods

  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release Date : 2019-01-10
  • Genre: Technology & Engineering
  • Pages : 462
  • ISBN 10 : 9781351869775

Non thermal Processing of Foods Excerpt :

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.

Handbook of Food Processing Book

Handbook of Food Processing

  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • Genre: Technology & Engineering
  • Pages : 679
  • ISBN 10 : 9781498721783

Handbook of Food Processing Excerpt :

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Packaging for Nonthermal Processing of Food Book

Packaging for Nonthermal Processing of Food

  • Author : Jung H. Han
  • Publisher : John Wiley & Sons
  • Release Date : 2018-05-21
  • Genre: Science
  • Pages : 320
  • ISBN 10 : 9781119126850

Packaging for Nonthermal Processing of Food Excerpt :

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the

Radio Frequency Heating in Food Processing Book

Radio Frequency Heating in Food Processing

  • Author : George B. Awuah
  • Publisher : CRC Press
  • Release Date : 2014-12-04
  • Genre: Technology & Engineering
  • Pages : 422
  • ISBN 10 : 9781439837054

Radio Frequency Heating in Food Processing Excerpt :

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have

Thermal Processing of Foods Book

Thermal Processing of Foods

  • Author : K. P. Sandeep
  • Publisher : John Wiley & Sons
  • Release Date : 2011-05-12
  • Genre: Technology & Engineering
  • Pages : 220
  • ISBN 10 : 9780470960271

Thermal Processing of Foods Excerpt :

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.

Electromagnetic and Thermal Studies of Microwave Processing of Foods Book

Electromagnetic and Thermal Studies of Microwave Processing of Foods

  • Author : Hua Zhang
  • Publisher : Unknown
  • Release Date : 2000
  • Genre: Uncategoriezed
  • Pages : 368
  • ISBN 10 : CORNELL:31924087254094

Electromagnetic and Thermal Studies of Microwave Processing of Foods Excerpt :

Power absorption in materials showed strong dependence on its volume and properties. When two materials of different properties are heated simultaneously, their relative power absorption follows the same trend as when heated separately.

Emerging Technologies for Food Processing Book

Emerging Technologies for Food Processing

  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2014-08-14
  • Genre: Technology & Engineering
  • Pages : 666
  • ISBN 10 : 9780124104815

Emerging Technologies for Food Processing Excerpt :

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

Thermal Food Processing Book

Thermal Food Processing

  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release Date : 2012-05-16
  • Genre: Science
  • Pages : 688
  • ISBN 10 : 9781439876794

Thermal Food Processing Excerpt :

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

The Development and Application of Microwave Heating Book

The Development and Application of Microwave Heating

  • Author : Wenbin Cao
  • Publisher : BoD – Books on Demand
  • Release Date : 2012-11-07
  • Genre: Technology & Engineering
  • Pages : 224
  • ISBN 10 : 9789535108351

The Development and Application of Microwave Heating Excerpt :

Microwave heating has found many applications ranging from the microwave ovens in kitchen to heat food, to a sterilization apparatus for medical treatment, to materials processing in the various fields. In those applications, microwave heating demonstrates significant advantages over conventional methods in reduced processing time and less environmental impacts. This book is comprised of eight chapters within three parts highlighting different aspects covering both the basic understandings and the advanced applications. The included discussion on the application of microwave heating in the field of food-, chemical engineering-, agricultural-, forestry- and mineral processing industry will provide a passage for future research. As a monograph, it is designed to be a fundamental reference book, aiming to help the readers to concentrate on the key aspects behind the success in microwave heating.