05401nam 22005415 450 991078920830332120200701094440.01-4615-6093-410.1007/978-1-4615-6093-7(CKB)3400000000096474(SSID)ssj0000932748(PQKBManifestationID)11569645(PQKBTitleCode)TC0000932748(PQKBWorkID)10886213(PQKB)10744408(DE-He213)978-1-4615-6093-7(MiAaPQ)EBC3080810(PPN)237975173(EXLCZ)99340000000009647420121227d1997 u| 0engurnn#008mamaatxtccrPrinciples of Food Processing[electronic resource] /by Richard W Hartel, Dennis R. Heldman1st ed. 1997.New York, NY :Springer US :Imprint: Springer,1997.1 online resource (XV, 288 p.)Food Science Text Series,1572-0330"A Chapman & Hall Food Science Book."0-8342-1269-2 Includes bibliographical references at the end of each chapters and index.I Introduction -- The Food Processing Industry -- History of Food Processing -- Processing Concepts -- General Processing Concepts -- Kinetics of Quality Change -- Summary -- References -- 2 Thermal Processing Principles -- Influence of Elevated Temperatures on Microbial Populations -- Establishment of Product Shelf-Life and/or Safety -- Influence of Thermal Process on Product Quality -- to Process Calculations -- References -- 3 Pasteurization and Blanching -- Purpose of the Processes -- Description of Processing Systems -- Establishment of the Pasteurization Process -- Determination of Blanching Process -- Processes for Product Quality Improvement -- Summary -- References -- 4 Commercial Sterilization -- General Concepts -- Description of Commercial Sterilization Systems -- Heating and Cooling of Food in a Container -- Establishment of Process Times -- The Influence of Commercial Sterilization on Product Quality -- Summary -- References -- 5 Refrigerated Storage -- General Principles of Refrigerated Storage -- Control of Microbial Growth During Refrigerated Storage -- Deterioration of Product Quality -- Establishing Shelf-Life in Refrigerated Foods -- Future Developments -- References -- 6 Freezing and Frozen-Food Storage -- Description of Food Freezing Systems -- Direct-Contact Freezing Systems -- Individual Quick Freezing (IQF) -- Estimation of Freezing Time -- Food Freezing and Product Quality -- Storage of Frozen Foods -- Summary -- References -- 7 Liquid Concentration -- Evaporation -- Membrane Separations -- Membrane Systems -- Cleaning and Sanitation -- Food Quality in Membrane Operations -- Freeze Concentration -- Types of Freeze Concentration Units -- Economic Design of Freeze Concentration -- References -- 8 Dehydration -- State of Water in Foods -- Effects of Drying on Product Quality -- Moisture Sorption and Desorption -- Rate of Dehydration -- Factors That Influence Drying -- Drying Methods -- Spray Drying -- Freeze Drying -- References -- 9 Other Separation Processes -- Physical/Mechanical Separations -- Diffusional/Equilibrium Separations -- References -- 10 Food Extrusion -- Extruders and Extrusion Operations -- Principles of Extrusion Operations -- Effects of Extrusion on Foods -- Recent Developments in Extrusion -- References.The approach to teaching the concepts of food processing to the undergrad­ uate food science major has evolved over the past 40 years. In most under­ graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha­ sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu­ ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.Food Science Text Series,1572-0330Food—BiotechnologyFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food—Biotechnology.Food Science.641.3664Hartel Richard Wauthttp://id.loc.gov/vocabulary/relators/aut21482Heldman Dennis Rauthttp://id.loc.gov/vocabulary/relators/autBOOK9910789208303321Principles of Food Processing3748037UNINA03005nam 2200673Ia 450 991096648550332120251117061934.01-351-93076-11-315-25334-81-282-24326-897866122432640-7546-9323-610.4324/9781315253343 (CKB)1000000000762194(EBL)438375(OCoLC)808807156(SSID)ssj0000338619(PQKBManifestationID)11271754(PQKBTitleCode)TC0000338619(PQKBWorkID)10295969(PQKB)11083670(MiAaPQ)EBC438375(Au-PeEL)EBL438375(CaPaEBR)ebr10302994(CaONFJC)MIL224326(OCoLC)973039845(OCoLC)1229250469(FINmELB)ELB154264(EXLCZ)99100000000076219419810818d2009 uy 0engur|n|---|||||txtccrHistorical directory of trade unionsVolume 6Including unions in: building and construction, agriculture, fishing, chemicals, wood and woodworking, transport, engineering and metal working, government, civil and public service, shipbuilding, energy and extraction in the United Kingdom and Ireland /Arthur Marsh and Victoria Ryan ; foreword by Lord Briggs1st ed.Farnborough, Hants., England Gower20091 online resource (713 p.)First published 2009 by Ashgate Publishing.0-7546-6683-2 Cover; Contents; Foreword; Introduction and Acknowledgements; Preface; Abbreviations; PART ONE Building and Construction; PART TWO Agriculture and Fishing; PART THREE Chemicals and Other Trades; PART FOUR Wood and Related Trades - UK and Ireland; PART FIVE Transport; PART SIX Engineering and Metal Working; PART SEVEN - Section One: Central Government; PART SEVEN - Section Two: Civil and Public Services; PART EIGHT Energy and Extraction; PART NINE Shipbuilding; Select Bibliography of Trade Union Histories; IndexThis is the final volume in the Historical Directory of Trade Unions series. It proves a comprehensive list of all British unions that operated within the building, construction, chemical, dock, maritime, engineering, government, mining, quarry, and shipbuilding industries.Labor unionsGreat BritainHistoryLabor movementGreat BritainHistoryLabor unionsHistory.Labor movementHistory.331.8'8'02541331.880941Marsh Arthur Ivor1213675Ryan Victoria1022790Smethurst John B912773MiAaPQMiAaPQMiAaPQBOOK9910966485503321Historical directory of trade unions4485064UNINA