Handbook of Food Science, Technology, and Engineering
Title | Handbook of Food Science, Technology, and Engineering PDF eBook |
Author | Yiu H. Hui |
Publisher | CRC Press |
Total Pages | 938 |
Release | 2006 |
Genre | Food |
ISBN | 0849398495 |
Handbook of Food Science and Technology 3
Title | Handbook of Food Science and Technology 3 PDF eBook |
Author | Romain Jeantet |
Publisher | John Wiley & Sons |
Total Pages | 441 |
Release | 2016-06-14 |
Genre | Technology & Engineering |
ISBN | 1119296218 |
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Handbook of Food Science, Technology and Engineeing
Title | Handbook of Food Science, Technology and Engineeing PDF eBook |
Author | Y. H. Hui |
Publisher | |
Total Pages | |
Release | 2005 |
Genre | Food industry and trade -Handbook manuals |
ISBN |
Handbook of Food Science and Technology 1
Title | Handbook of Food Science and Technology 1 PDF eBook |
Author | Romain Jeantet |
Publisher | John Wiley & Sons |
Total Pages | 272 |
Release | 2016-02-23 |
Genre | Technology & Engineering |
ISBN | 1848219326 |
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Handbook of Food Engineering
Title | Handbook of Food Engineering PDF eBook |
Author | Dennis R. Heldman |
Publisher | CRC Press |
Total Pages | 1231 |
Release | 2018-12-19 |
Genre | Science |
ISBN | 0429831579 |
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Handbook of Food Engineering Practice
Title | Handbook of Food Engineering Practice PDF eBook |
Author | Kenneth J. Valentas |
Publisher | CRC Press |
Total Pages | 732 |
Release | 1997-07-23 |
Genre | Technology & Engineering |
ISBN | 9781420049077 |
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Handbook of Food and Beverage Fermentation Technology
Title | Handbook of Food and Beverage Fermentation Technology PDF eBook |
Author | Y. H. Hui |
Publisher | CRC Press |
Total Pages | 934 |
Release | 2004-03-19 |
Genre | Technology & Engineering |
ISBN | 9780203913550 |
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel