Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Development Of Thermal And Non Thermal Preservation Methods For Production Of Microbiologically Safe Apple Cider PDF full book. Access full book title Development Of Thermal And Non Thermal Preservation Methods For Production Of Microbiologically Safe Apple Cider.
| Author | : Lise Lotte Dock |
| Publisher | : |
| Total Pages | : 232 |
| Release | : 1999 |
| Genre | : Cider |
| ISBN | : |
| Author | : Seid Mahdi Jafari |
| Publisher | : Woodhead Publishing |
| Total Pages | : 522 |
| Release | : 2022-11-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0128187182 |
Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations , “Irradiation operations , “Pulsed electric fields processing operations , “High pressure processing operations , and “Radio frequency processing operations , all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment. Thoroughly explores new opportunities in food processing through non-thermal processes Helps readers better understand equipment in non-thermal unit operations Clarifies different non-thermal processing facilities and equipment for various types of food products
| Author | : Da-Wen Sun |
| Publisher | : John Wiley & Sons |
| Total Pages | : 875 |
| Release | : 2011-11-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1444355309 |
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
| Author | : Patrick J. Cullen |
| Publisher | : Academic Press |
| Total Pages | : 544 |
| Release | : 2011-08-17 |
| Genre | : Business & Economics |
| ISBN | : 0123814707 |
Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Pers ...
| Author | : |
| Publisher | : |
| Total Pages | : 816 |
| Release | : 2000 |
| Genre | : Dissertation abstracts |
| ISBN | : |
| Author | : Xuetong Fan |
| Publisher | : John Wiley & Sons |
| Total Pages | : 0 |
| Release | : 2013-09-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1118852389 |
Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.
| Author | : Tatiana Koutchma |
| Publisher | : CRC Press |
| Total Pages | : 360 |
| Release | : 2019-05-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1000649989 |
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.
| Author | : O. P. Chauhan |
| Publisher | : CRC Press |
| Total Pages | : 461 |
| Release | : 2019-01-10 |
| Genre | : Health & Fitness |
| ISBN | : 1351869779 |
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
| Author | : Stephanie Clark |
| Publisher | : John Wiley & Sons |
| Total Pages | : 603 |
| Release | : 2014-04-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1118846281 |
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
| Author | : P. Michael Davidson |
| Publisher | : CRC Press |
| Total Pages | : 827 |
| Release | : 2020-11-10 |
| Genre | : Business & Economics |
| ISBN | : 0429608896 |
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
