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| Author | : Cecile E. F. La Grenade |
| Publisher | : |
| Total Pages | : |
| Release | : 1986 |
| Genre | : |
| ISBN | : |
| Author | : Helmut Reuter |
| Publisher | : CRC Press |
| Total Pages | : 230 |
| Release | : 2020-10-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1000153878 |
Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All aspects are presented systematically: principles, practice, equipment, applications, packages and packaging, quality control, and safety. All applicable food and beverage categories are examined. More than 130 photographs, diagrams, and other schematics illustrate equipment and their function and a variety of procedures. Tables and graphs provide important quantitative data in convenient form.
| Author | : J.A.G. Rees |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 260 |
| Release | : 1991-01-31 |
| Genre | : Business & Economics |
| ISBN | : 9780442302825 |
Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.
| Author | : Irwin A. Taub |
| Publisher | : CRC Press |
| Total Pages | : 576 |
| Release | : 1997-12-29 |
| Genre | : Technology & Engineering |
| ISBN | : 9781420048988 |
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
| Author | : Senate Commission on Food Safety SKLM |
| Publisher | : John Wiley & Sons |
| Total Pages | : 294 |
| Release | : 2007-09-24 |
| Genre | : Technology & Engineering |
| ISBN | : 3527611509 |
This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.
| Author | : Philip E. Nelson |
| Publisher | : Purdue University Press |
| Total Pages | : 170 |
| Release | : 2010 |
| Genre | : Food |
| ISBN | : 1557534969 |
In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the supermarket to the huge containers full of orange juice transported around the world by cargo ships. Over the last couple of decades, aseptic bulk storage and distribution has revolutionized the global food trade. For example, more than 90 percent of the approximately 24 million tons of fresh tomatoes harvested globally each year are aseptically processed and packaged for year-round remanufacture into various food products. The technology has also been applied to bring potable water and emergency food aid to survivors of the 2004 tsunami in Southeast Asia and the victims of Hurricane Katrina in 2005, as well as to other crisis situations worldwide. The construction of new aseptic facilities continues around the world, and an up-to-date understanding of the technology is essential for a new generation of food scientists and engineers alike. The contributors to this important textbook discuss all aspects of aseptic processing and packaging, focusing on the areas that most influence the success or failure of the process. Fully updated, this new edition covers all areas of chemistry, microbiology, engineering, packaging, and regulations as they relate to aseptic processing.
| Author | : |
| Publisher | : |
| Total Pages | : 330 |
| Release | : 1985 |
| Genre | : Food |
| ISBN | : |
| Author | : Dominic Man |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 314 |
| Release | : 2000-07-31 |
| Genre | : Business & Economics |
| ISBN | : 9780834217829 |
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
| Author | : Amit K. Jaiswal |
| Publisher | : CRC Press |
| Total Pages | : 560 |
| Release | : 2016-08-05 |
| Genre | : Technology & Engineering |
| ISBN | : 1315355108 |
The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.
| Author | : Zeki Berk |
| Publisher | : Academic Press |
| Total Pages | : 721 |
| Release | : 2013-06-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0124159869 |
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
