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| Author | : The Gardeners and Farmers of Centre Terre Vivante |
| Publisher | : Chelsea Green Publishing |
| Total Pages | : 226 |
| Release | : 2007-04-04 |
| Genre | : Cooking |
| ISBN | : 1933392592 |
Translation of: Conserves naturelles des quatre saisons.
| Author | : Norman W. Desrosier |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 640 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 9401177260 |
The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
| Author | : Carole Cancler |
| Publisher | : Penguin |
| Total Pages | : 529 |
| Release | : 2012-10-02 |
| Genre | : Cooking |
| ISBN | : 161564296X |
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
| Author | : Richard W Hartel |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 301 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461560934 |
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
| Author | : Judith A. Evans |
| Publisher | : John Wiley & Sons |
| Total Pages | : 368 |
| Release | : 2009-01-21 |
| Genre | : Technology & Engineering |
| ISBN | : 1444302337 |
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
| Author | : Gustavo V. Barbosa-Cánovas |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 88 |
| Release | : 2005 |
| Genre | : Business & Economics |
| ISBN | : 9789251052952 |
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
| Author | : J. S. Pruthi |
| Publisher | : Allied Publishers |
| Total Pages | : 696 |
| Release | : 1999 |
| Genre | : Food |
| ISBN | : 9788170239628 |
| Author | : Dennis R. Heldman |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 441 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 9401093377 |
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.
| Author | : Marilyn C. Erickson |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 495 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461559758 |
This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
| Author | : J. S. Pruthi |
| Publisher | : Allied Publishers |
| Total Pages | : 584 |
| Release | : 1999 |
| Genre | : Food |
| ISBN | : 9788170239635 |
