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| Author | : Singh |
| Publisher | : CRC Press |
| Total Pages | : 484 |
| Release | : 1995-05-16 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824796082 |
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
| Author | : LAURENCE R. WEATHERLEY |
| Publisher | : Elsevier |
| Total Pages | : 305 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 148329210X |
The use of biotechnology in chemical synthesis offers up numerous advantages to the engineer in the process industries, but it also presents a number of fundamental challenges and difficulties which impinge directly on separation process requirements. The use of biochemical separations has grown significantly during the past decade, and is especially used in process industries such as healthcare and food processing. However it is becoming increasingly more important in areas such as recycling and waste-water treatment and as industry shifts towards cleaner processes biochemical separations will continue to grow. The two main objectives of this book are to focus on the application of existing separation process techniques to the recovery and purification of biologically derived products and to examine the state of knowledge of new techniques which have future potential. Within these objectives the complexities and breadth of problems associated with biological separations are discussed, specific engineering techniques are featured and their adaptation to biochemical separations are highlighted.
| Author | : Mary Lou Tortorello |
| Publisher | : CRC Press |
| Total Pages | : 382 |
| Release | : 1997-06-03 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824700874 |
Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems. It highlights the advantages of modern techniques used in conjunction with the microscope to achieve rapid detection and quantification of microorganisms.
| Author | : Norman F. Haard |
| Publisher | : CRC Press |
| Total Pages | : 708 |
| Release | : 2000-02-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1482289911 |
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."
| Author | : John Shi |
| Publisher | : CRC Press |
| Total Pages | : 672 |
| Release | : 2005-03-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1420028111 |
The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functiona
| Author | : Vania Regina Nicoletti Telis |
| Publisher | : CRC Press |
| Total Pages | : 405 |
| Release | : 2012-05-29 |
| Genre | : Science |
| ISBN | : 143984495X |
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 and economic aspects.Following an overview of biopol
| Author | : Jiri Klemes |
| Publisher | : Elsevier |
| Total Pages | : 1068 |
| Release | : 2008-06-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1845694678 |
Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry. - Provides an overview of key drivers for better management - Reviews techniques for improvements in efficiency of water and energy use and waste water treatment - Examines house keeping proceedures and measurement and process control
| Author | : Nurhan Turgut Dunford |
| Publisher | : John Wiley & Sons |
| Total Pages | : 395 |
| Release | : 2012-05-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0813821053 |
Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
| Author | : Rao |
| Publisher | : CRC Press |
| Total Pages | : 408 |
| Release | : 1998-05-27 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824701796 |
"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
| Author | : Ramesh C. Chandan |
| Publisher | : John Wiley & Sons |
| Total Pages | : 604 |
| Release | : 2010-12-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0470959126 |
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
