Emerging Thermal Processes in the Food Industry

Written By Seid Mahdi Jafari
Emerging Thermal Processes in the Food Industry
  • Publsiher : Woodhead Publishing
  • Release : 15 June 2022
  • ISBN : 9780128221075
  • Pages : 480 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Emerging Thermal Processes in the Food Industry written by Seid Mahdi Jafari which was release on 15 June 2022, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented thermal processing of different food products including infrared heating, microwave processing, sonication, UV processing, Ohmic heating, and dielectric processing. These processes and unit operations are very important in terms of achieving favourable sensory properties and energy usage. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to emerging thermal unit operations, such as infrared and microwave processing, ohmic heating and dielectric processing operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores new opportunities in food processing through emerging thermal processes Brings different alternatives for the emerging thermal processing operations Helps to improve the quality and safety of food products with emerging thermal processing

Emerging Thermal Processes in the Food Industry

Emerging Thermal Processes in the Food Industry
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-15
  • Total pages : 480
  • ISBN : 9780128221075
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Summary : Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented thermal processing of different food products including infrared heating, microwave processing, sonication, UV processing, Ohmic heating, and dielectric processing. ...

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
  • Author : S. Donald Holdsworth,Ricardo Simpson
  • Publisher : Springer
  • Release Date : 2015-11-30
  • Total pages : 516
  • ISBN : 9780128221075
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Summary : This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and ...

Advances in Thermal and Non Thermal Food Preservation

Advances in Thermal and Non Thermal Food Preservation
  • Author : Gaurav Tewari,Vijay Juneja
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Total pages : 288
  • ISBN : 9780128221075
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Summary : Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food ...

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release Date : 2012-05-16
  • Total pages : 688
  • ISBN : 9780128221075
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Summary : Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to ...

Food Processing Handbook

Food Processing Handbook
  • Author : James G. Brennan,Alistair S. Grandison
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-07
  • Total pages : 826
  • ISBN : 9780128221075
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Summary : The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment ...

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
  • Author : S. Daniel Holdsworth,Ricardo Simpson
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-12-27
  • Total pages : 407
  • ISBN : 9780128221075
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Summary : This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to ...

The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures
  • Author : Maria Micali,Marco Fiorino,Salvatore Parisi
  • Publisher : Springer
  • Release Date : 2016-07-08
  • Total pages : 54
  • ISBN : 9780128221075
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Summary : This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, ...

Thermal Technologies in Food Processing

Thermal Technologies in Food Processing
  • Author : P Richardson
  • Publisher : Elsevier
  • Release Date : 2001-04-24
  • Total pages : 312
  • ISBN : 9780128221075
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Summary : Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without ...

Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2021-11-26
  • Total pages : 406
  • ISBN : 9780128221075
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Summary : 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 ...

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release Date : 2021-06-28
  • Total pages : 274
  • ISBN : 9780128221075
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Summary : Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold ...

Engineering Aspects of Thermal Food Processing

Engineering Aspects of Thermal Food Processing
  • Author : Ricardo Simpson
  • Publisher : CRC Press
  • Release Date : 2009-06-22
  • Total pages : 522
  • ISBN : 9780128221075
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Summary : 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 new developments in academic and ...

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
  • Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-04
  • Total pages : 672
  • ISBN : 9780128221075
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Summary : Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure ...

Emerging Thermal and Nonthermal Technologies in Food Processing

Emerging Thermal and Nonthermal Technologies in Food Processing
  • Author : Prem Prakash Srivastav,Deepak Kumar Verma,Ami R. Patel,Asaad Rehman Al-Hilphy
  • Publisher : CRC Press
  • Release Date : 2020-06-12
  • Total pages : 290
  • ISBN : 9780128221075
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Summary : This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of ...

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Kai Knoerzer, PhD,Pablo Juliano, PhD,Peter Roupas, PhD,Cornelis Versteeg, PhD
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-31
  • Total pages : 300
  • ISBN : 9780128221075
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Summary : Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High ...

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo,Rakesh K. Singh,Fanbin Kong
  • Publisher : Springer
  • Release Date : 2018-10-09
  • Total pages : 449
  • ISBN : 9780128221075
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Summary : Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on ...