Автор: Jingdun Jia; Donghong Liu; Haile Ma Название: Advances in Food Processing Technology ISBN: 9811364508 ISBN-13(EAN): 9789811364501 Издательство: Springer Рейтинг: Цена: 130430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
Автор: Dutt Tripathi Название: Novel Food Grade Enzymes ISBN: 9811912874 ISBN-13(EAN): 9789811912870 Издательство: Springer Рейтинг: Цена: 93160.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
Название: Whole Grains ISBN: 0815382421 ISBN-13(EAN): 9780815382423 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: At present, globally, whole grain products are emerging in the market due to the increased consumer`s desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.
Автор: Saravacos, George, Kostaropoulos, Athanasios E. Название: Handbook of Food Processing Equipment ISBN: 3319250183 ISBN-13(EAN): 9783319250182 Издательство: Springer Рейтинг: Цена: 167700.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.
The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented.
style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented.
Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Автор: Diwekar Название: Batch Processing ISBN: 1138076740 ISBN-13(EAN): 9781138076747 Издательство: Taylor&Francis Рейтинг: Цена: 86760.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable flexibility. More often than not, every unit encounters optimal control problems. Therefore, traditional design books have not covered batch processing in detail. Filling this void, Batch Processing: Modeling and Design describes various unit operations in batch and bio-processing as well as design methods for these units.
Topics include:
Batch distillation operating modes and configurations
Batch absorption operations based on the solubility difference
Batch adsorption based on differential affinity of various soluble molecules to solid absorbents
Batch chromatography for measuring a wide variety of thermodynamic, kinetic, and physico-chemical properties
Batch crystallization where a phase is used to find the supersaturation at which point material crystallizes
Batch drying that stresses the phase diagram of water to describe this operation
Batch filtration using a porous medium or screen to separate solids from liquids
Batch centrifugation where centrifugal force is used for separation
Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured. Recent developments in bio-based manufacturing also favor batch processes because feed variations can be easily handled in batch processes. Further, the emerging area of nanomaterials manufacturing currently uses batch processes as they are low volume, high energy intensive processes. With examples, case studies, and more than 100 homework problems, this book describes the unit operations in batch and bioprocessing and gives students a thorough grounding in the numerical methods necessary to solve these design problems.
Автор: Grumezescu, Alexandru Название: Food Processing for Increased Quality and Consumption ISBN: 0128114479 ISBN-13(EAN): 9780128114476 Издательство: Elsevier Science Рейтинг: Цена: 132500.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.
Examines different frying techniques, dielectric defrosting, high pressure processing, and more
Provides techniques to improve the quality and sensory aspects of foods
Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey
Outlines techniques for fresh, cured and frozen foods
Presents processing methods to improve the nutritional value of foods
Автор: Chong, Chien Hwa Название: Drying and Valorisation of Food Processing Waste ISBN: 1032320877 ISBN-13(EAN): 9781032320878 Издательство: Taylor&Francis Рейтинг: Цена: 137810.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food ISBN: 1782628304 ISBN-13(EAN): 9781782628309 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.
Автор: David A. Mitchell; Nadia Krieger; Marin Berovic Название: Solid-State Fermentation Bioreactors ISBN: 3642068391 ISBN-13(EAN): 9783642068393 Издательство: Springer Рейтинг: Цена: 174130.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes.
Автор: Basile, Angelo Название: Current Trends And Future Developments On (Bio-) Membranes ISBN: 0128168226 ISBN-13(EAN): 9780128168226 Издательство: Elsevier Science Рейтинг: Цена: 224570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Current Trends and Future Developments on (Bio-) Membranes: Ceramic Membrane Bioreactors presents the latest information on the application of ceramic MBR technology, including its maximum robustness and reliability when compared with other membrane-based systems. The book includes a comprehensive analysis of scenarios that are ideal for the potential use of ceramic MBRs. Sections cover applications, advantages/disadvantages, the modeling of ceramic membrane bioreactors, a comparison with other membrane systems, and a section on fouling mechanisms.
