Postharvest And Postmortem Processing Of Raw Food Materials
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Author | : Seid Mahdi Jafari |
Publisher | : Woodhead Publishing |
Total Pages | : 410 |
Release | : 2021-11-26 |
Genre | : Technology & Engineering |
ISBN | : 0128197048 |
Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to postharvest and postmortem technology, Primary operations in postharvest processing, Disintegration of raw agricultural crops, Disintegration with little changes in form (Husking, Shelling, Pitting, Coring, Snipping and Destemming), Disintegration with considerable changes in form (Cutting/dicing, crashing and grinding, Slaughtering, Shredding, Sheeting), and much more. Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets all who are engaged in food processing operations worldwide, giving readers good knowledge on the basics of food engineering principles and applications. - Thoroughly explores novel applications of postharvest/postmortem operations in processing food products - Brings perspectives about the postharvest processing of different agricultural crops and postmortem processing of different animal meats - Helps to improve the quality and safety of food products with postharvest/postmortem operations
Author | : Rakhi Chakraborty |
Publisher | : Springer Nature |
Total Pages | : 330 |
Release | : |
Genre | : |
ISBN | : 3031516478 |
Author | : Seid Mahdi Jafari |
Publisher | : Woodhead Publishing |
Total Pages | : 498 |
Release | : 2021-06-22 |
Genre | : Technology & Engineering |
ISBN | : 0128184744 |
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint
Author | : Gokare A. Ravishankar |
Publisher | : Elsevier |
Total Pages | : 539 |
Release | : 2024-05-15 |
Genre | : Technology & Engineering |
ISBN | : 0443218471 |
Handbook of Plant-Based Meat Analogs : Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, the book provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. Plant-based meat analogs provide options for health benefits for vegetarians and non-vegetarians alike. They also offer improved ecological profiles through reduction of greenhouse gases and other environmental impacts. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients , industrial processes, large scale production, health benefits including the safety and regulatory aspects, and environmental implications. - Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs - Includes methods and protocols for producing, storing, and evaluating meat analogs - Covers meat analogs from plants, grains, nuts, microbes, and more - Provides case studies to illustrate concepts and practices
Author | : Amalendu Chakraverty |
Publisher | : CRC Press |
Total Pages | : 926 |
Release | : 2003-01-22 |
Genre | : Technology & Engineering |
ISBN | : 9780203911310 |
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
Author | : L. R. Verma |
Publisher | : Indus Publishing |
Total Pages | : 1272 |
Release | : 2000 |
Genre | : Science |
ISBN | : 9788173871085 |
This book covers various method of extending the postharvest life of fruits and vegetables viz, storage, packaging, canning, chemical & low temperatures preservation, irradiation, fermentation & waste management.
Author | : Southern Regional Agricultural Research Planning Committee. Food Processing, Distribution and Acceptance Task Force |
Publisher | : |
Total Pages | : 40 |
Release | : 1975 |
Genre | : Food |
ISBN | : |
Author | : Dev Raj |
Publisher | : Nipa |
Total Pages | : 0 |
Release | : 2023-08 |
Genre | : Science |
ISBN | : 9788119254255 |
Post harvest is the time that begins with separation of commodity from growing of production medium like fruits / vegetables from the plants, fishes from ponds etc. The term post harvest technology means the use of science and technology for the management of food commodities including pre-cooling, grading, sorting, packaging, transportation, storage, processing, and development of improved product, preservation and marketing etc. The use of the information generated by the techniques of Post Harvest Technology can ensure greater availability of a wide variety of food to the consumers with reduced post harvest losses. Based on the importance of the post harvest technology in agriculture and allied sciences, it is presumed that all people engaged in agriculture should know about the various terminologies being used in post harvest technology. But to understand the various concepts, some sort of documentation is needed. A manuscript having such information would be the strongest link between the industry, academia and the consumeThis book is covering almost every important terminology pertaining to post harvest technology including other interrelated disciplines like physiology, processing, food science, food technology, food engineering, food packaging, food biochemistry and applied nutrition, industrial microbiology, health foods, and quality management etc. The terminology in each alphabet has been well illustrated with examples and photographs for better understanding. At present, there is no book available which gives complete information related to Post Harvest Technology. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, entrance examination for PhD in Post Harvest Technology at IARI, various examinations pertaining to JRF and SRF as well as NET.
Author | : Da-Wen Sun |
Publisher | : CRC Press |
Total Pages | : 758 |
Release | : 2005-11-14 |
Genre | : Technology & Engineering |
ISBN | : 1420027409 |
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Author | : Amalendu Chakraverty |
Publisher | : CRC Press |
Total Pages | : 581 |
Release | : 2016-03-09 |
Genre | : Technology & Engineering |
ISBN | : 1466553219 |
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa