Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

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  • Contemporary Food Engineering

    • Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food…. Edited by Renfu Lu. Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in….

    The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Materials and Processing Technologies provides a broad and comprehensive review on recent aspects….

    Publications

    Edited by Theodoros Varzakas , Constantina Tzia. Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging…. Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail.

    The book covers every step in the sequence of…. 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 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.

    • Infrared Heating For Food And Agricultural Processing Contemporary Food Engineering.
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    • Understanding and Facilitating Organizational Change in the 21st Century: Recent Research and Conceptualizations: ASHE-ERIC Higher Education Report, Volume ... ASHE Higher Education Report Series (AEHE)).
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    Combining theory with a practical, hands-on…. Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat…. Food Process Engineering 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 book examines the thermophysical properties and modeling of….

    Edited by Vania Regina Nicoletti Telis. Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational….

    Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential….

    Saravacos , Zacharias B. A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern…. Edited by Sakamon Devahastin.

    Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing…. Edited by Mohammed M. Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing.

    The models presented describe many of the important physical and…. Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the…. Consumer-driven products have kept the food industry at the forefront of technological innovations.

    For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of…. Edited by Enrique Ortega-Rivas. Edited by Ricardo Simpson. Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.

    An organized exploration of…. Forney , Carmen I. Edited by Tatiana Koutchma. The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions,…. Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil.

    The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods — a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging….

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    Contemporary Food Engineering Series Editor:. Membrane Processing of Liquid Foods and Bioproducts 1st Edition Edited by Henry Jaeger , Oliver Schluter A key process in the conversion of food and biotechnological products, membrane processing involves filtration, separation, fractionation and concentration of components in liquids. Effect of Processing on the Content and Bioavailability of Food Antioxidants 1st Edition Edited by Esra Capanoglu Guven , Asli Can Karaca , Beraat Ozcelik It is known that many plant-based foods contain good-for-you antioxidants, but what is still under investigation what impact the common food processing technologies have on the effectiveness of the antioxidants.

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    Edited by Marilyn Rayner , Petr Dejmek. In order to set up a list of libraries that you have access to, you must first login or sign up. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating - Wang, T. Functional foods from mushroom -. Enhancing Extraction Processes in the Food Industry 1st Edition Edited by Nikolai Lebovka , Eugene Vorobiev , Farid Chemat Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. Parthasarathi The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals.

    Advances in Processing Technologies of Wine and Related Products 1st Edition Edited by Baoshan Sun Although there are various books and handbooks related to winemaking technologies edited by various experts in the field, the revolution in winemaking technologies has continued unabated. Parthasarathi The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals.

    Computational Fluid Dynamics in Food Processing 2e 2nd Edition Edited by Da-Wen Sun Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics CFD provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test… Hardback — CRC Press Contemporary Food Engineering.

    Wills , John Golding Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. Bekhit Meat is a unique biological material with a central importance in nutrition and health. Engineering Aspects of Food Emulsification and Homogenization 1st Edition Edited by Marilyn Rayner , Petr Dejmek Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon.

    Field , Erika Bekassy-Molnar , Frank Lipnizki , Gyula Vatai Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. In the food industry, as in many industries, membranes have an environmental advantage over… Hardback — CRC Press Contemporary Food Engineering. Edible Oils Extraction, Processing, and Applications, 1st Edition Edited by Smain Chemat Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds.

    Biosensors in Food Processing, Safety, and Quality Control 1st Edition Edited by Mehmet Mutlu This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Advances in Fruit Processing Technologies 1st Edition Edited by Sueli Rodrigues , Fabiano Andre Narciso Fernandes One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value.

    Enhancing Extraction Processes in the Food Industry 1st Edition Edited by Nikolai Lebovka , Eugene Vorobiev , Farid Chemat Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. Engineering Aspects of Cereal and Cereal-Based Products 1st Edition Edited by Raquel de Pinho Ferreira Guine , Paula Maria dos Reis Correia Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes.

    Fermentation Processes Engineering in the Food Industry 1st Edition Edited by Carlos Ricardo Soccol , Ashok Pandey , Christian Larroche With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Physical Properties of Foods Novel Measurement Techniques and Applications, 1st Edition Edited by Ignacio Arana With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs.

    Juice Processing Quality, Safety and Value-Added Opportunities, 1st Edition Edited by Victor Falguera , Albert Ibarz The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without… Paperback — CRC Press Contemporary Food Engineering.

    Modified Atmosphere and Active Packaging Technologies 1st Edition Edited by Ioannis Arvanitoyannis Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. Advances in Food Extrusion Technology 1st Edition Edited by Medeni Maskan , Aylin Altan A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process.

    Mascheroni The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods.

    Industrial Ovens by Infrared Heating Technologies

    Adequate design and implementation of each of these treatments are critical to ensuring the… Paperback — CRC Press Contemporary Food Engineering. Emerging Technologies for Food Quality and Food Safety Evaluation 1st Edition Edited by Yong-Jin Cho , Sukwon Kang Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety.

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    Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to… Paperback — CRC Press Contemporary Food Engineering. Advances in Technologies for Producing Food-relevant Polyphenols 1st Edition Edited by Jose Cuevas Valenzuela , Jose Rodrigo Vergara-Salinas , Jose Ricardo Perez-Correa The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential… Hardback — CRC Press Contemporary Food Engineering.

    Moreno Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Light Scattering Technology for Food Property, Quality and Safety Assessment 1st Edition Edited by Renfu Lu Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in… Hardback — CRC Press Contemporary Food Engineering.

    The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging… Hardback — CRC Press Contemporary Food Engineering.

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    Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat… Hardback — CRC Press Contemporary Food Engineering. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of… Hardback — CRC Press Contemporary Food Engineering. Biopolymer Engineering in Food Processing 1st Edition Edited by Vania Regina Nicoletti Telis Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing.

    Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational… Hardback — CRC Press Contemporary Food Engineering. Handbook of Frozen Food Processing and Packaging 2nd Edition Edited by Da-Wen Sun Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology.

    Maroulis A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Coverage Ranges from Fundamentals to Economic Benefits With an emphasis on novel application, the text includes chapters that address such topics as:. Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating. Infrared Heating for Food and Agricultural Processing is a well-organized resource for food processing engineers and also quality control and safety managers in food processing and food manufacturing operations.

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    Contemporary Food Engineering

    Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? Coverage Ranges from Fundamentals to Economic Benefits With an emphasis on novel application, the text includes chapters that address such topics as: Infrared heating system design Drying Blanching Baking Thawing Pest management Food safety improvement Where applicable, this readily accessible guide reviews case studies to address specific industrial issues and the economic benefits of IR heating.

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