Food Processing Handbook, 2 Volume Set

Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 3527324682
Category : Technology & Engineering
Languages : en
Pages : 829

Book Description
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Food Drying Science and Technology

Author: Yiu H. Hui
Publisher: DEStech Publications, Inc
ISBN: 1932078568
Category : Business & Economics
Languages : en
Pages : 809

Book Description
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.

Handbook of Food Processing Equipment

Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781

Book Description
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Food Dehydration: Drying methods and phenomena

Author: Wallace B. Van Arsdel
Publisher: A V I Publishing Company
ISBN:
Category : Cooking
Languages : en
Pages : 380

Book Description
Abstract: A comprehensive review of the principles and applications of food dehydration technology is presented to promote an understanding of the mechanisms of the drying processes and to encourage practical developments in the field. Volume 1 provides information on the physical and thermal properties of foods undergoing dehydration; the phenomena of heat and mass transfer in food, water, and air are described. The history and current status of the food dehydration industry are discussed. Kinds of drying equipment used (air, drum, and freeze dryers) and characteristics of dehydration plant operations are evaluated. Volume 2 describes the commercial dehydration of specific food commodities: potatoes, vegetables, fruits, milk, meat, eggs, juices, cereal grains, fish products, coffee and tea, soup and other dry mixes, and intermediate moisture foods. (nm).

Industrial Drying of Foods

Author: Christopher G.J. Baker
Publisher: Springer Science & Business Media
ISBN: 9780751403848
Category : Cooking
Languages : en
Pages : 348

Book Description
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

Food Processing Handbook

Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 352760720X
Category : Technology & Engineering
Languages : en
Pages : 607

Book Description
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Food Drying Vol. 1

Author: Rachel Jones
Publisher: CreateSpace
ISBN: 9781492882732
Category :
Languages : en
Pages : 194

Book Description
Are you looking to learn how to safely store and dry fruit? Food Drying vol. 1: How to Dry Fruit covers exactly that, giving detailed information on how to prepare and dry more than 35 different types of fruit. From popular dried fruits like apricots, bananas, prunes and raisins to surprise entries like watermelon and cantaloupe, this handy food dehydration guide has you covered. The following topics are covered in this fruit drying guide: Why you should learn how to dry fruit and how fruit drying can save you money. What happens to fruit as it dries. The nutrients that are lost during drying and what you can do minimize loss. 10 different ways to pretreat fruit to prevent enzymatic browning. How to dry fruit using the oven, the power of the sun and a dedicated dehydrator. Conditioning and pasteurizing dried fruit after drying is complete. How to safely store dried fruit to ensure it lasts as long as possible. Here's a sampling of the fruits that are covered in-depth in this book: Apples. Apricots. Bananas. Bilberries. Blackberries. Citrus fruits. Blueberries. Cantaloupe. Cherries. Coconut. Dates. Figs. Dragon fruit. Grapes. Kiwi. Mangoes. Peaches. Pineapple. Plums. Watermelon. and more . . . Detailed drying information is provided for each fruit, and includes the following information: A brief description of the fruit and its health benefits. How to select the best fruits of that type for drying. How to prepare the fruit for drying. Whether pretreatment is necessary, and if so, what pretreatment techniques work best. The drying temperature range that works best. Approximate drying time ranges for the oven, the dehydrator and sun-drying the fruit. How to tell when the fruit is dry. Conditioning, pasteurizing and storing the dried fruit. How to rehydrate the dried fruit before use, if applicable. Buy this book today and learn to preserve your harvest by drying fruit.

Drying Technologies in Food Processing

Author: Xiao Dong Chen
Publisher: John Wiley & Sons
ISBN: 1444309420
Category : Technology & Engineering
Languages : en
Pages : 352

Book Description
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Food Process Engineering

Author: Dennis R. Heldman
Publisher: Springer Science & Business Media
ISBN: 9401093377
Category : Science
Languages : en
Pages : 441

Book Description
The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Food Engineering Handbook, Two Volume Set

Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582278
Category : Technology & Engineering
Languages : en
Pages : 1242

Book Description
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical propertie