Food Process Engineering And Quality Assurance

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more

Download or read book Introduction to Advanced Food Process Engineering written by Jatindra Kumar Sahu and published by CRC Press. This book was released on 2014-03-24 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues

Download or read book Automation for Food Engineering written by Yanbo Huang and published by CRC Press. This book was released on 2001-06-28 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantizatio

Download or read book Food Process Engineering And Technology written by Akash Pare and published by New India Publishing Agency. This book was released on 2020-09-23 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of "Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."

Download or read book Advances in Food Process Engineering Research and Applications written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2013-10-21 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.