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Food process engineering and technology [[electronic resource] /] / Zeki Berk
| Food process engineering and technology [[electronic resource] /] / Zeki Berk |
| Autore | Berk Zeki |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (721 p.) |
| Disciplina | 664 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food processing machinery
Food processing plants Food industry and trade |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-415986-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Process Engineering and Technology; Copyright Page; Dedication; Contents; Introduction; "Food is life"; The food process; Batch and continuous processes; Process flow diagrams; References; 1 Physical Properties of Food Materials; 1.1 Introduction; 1.2 Mass, volume, density; 1.3 Mechanical properties; 1.3.1 Definitions; 1.3.2 Rheological models; 1.4 Thermal properties; 1.5 Electrical properties; 1.6 Structure; 1.7 Water activity; 1.7.1 The importance of water in foods; 1.7.2 Water activity, definition, and determination; 1.7.3 Water activity: Prediction
1.7.4 Water vapor sorption isotherms1.7.5 Water activity: Effect on food quality and stability; 1.8 Phase transition phenomena in foods; 1.8.1 The glassy state in foods; 1.8.2 Glass transition temperature; 1.9 Optical properties; 1.10 Surface properties; 1.11 Acoustic properties; References; 2 Fluid Flow; 2.1 Introduction; 2.2 Elements of fluid mechanics; 2.2.1 Viscosity; 2.2.2 Fluid flow regimes; 2.2.3 Typical applications of Newtonian laminar flow; 2.2.3.1 Laminar flow in a cylindrical channel (pipe or tube); 2.2.3.2 Laminar fluid flow on flat surfaces and channels 2.2.3.3 Laminar fluid flow around immersed particles2.2.3.4 Fluid flow through porous media; 2.2.4 Turbulent fluid flow; 2.2.4.1 Turbulent Newtonian fluid flow in a cylindrical channel (tube or pipe); 2.2.4.2 Turbulent fluid flow around immersed particles; 2.3 Flow properties of fluids; 2.3.1 Types of fluid flow behavior; 2.3.2 Non-Newtonian fluid flow in pipes; 2.4 Transportation of fluids; 2.4.1 Energy relations: The Bernoulli equation; 2.4.2 Pumps: Types and operation; Kinetic pumps; Positive displacement pumps; 2.4.3 Pump selection; 2.4.4 Ejectors; 2.4.5 Piping 2.5 Flow of particulate solids (powder flow)2.5.1 Introduction; 2.5.2 Flow properties of particulate solids; 2.5.3 Fluidization; 2.5.4 Pneumatic transport; 2.5.5 Flow of powders in storage bins; 2.5.6 Caking; References; 3 Heat and Mass Transfer: Basic Principles; 3.1 Introduction; 3.2 Basic relations in transport phenomena; 3.2.1 Basic laws of transport; 3.2.2 Mechanisms of heat and mass transfer; 3.3 Conductive heat and mass transfer; 3.3.1 The Fourier and Fick laws; 3.3.2 Integration of Fourier's and Fick's laws for steady state conductive transport 3.3.3 Thermal conductivity, thermal diffusivity and molecular diffusivity3.3.3.1 Thermal conductivity and thermal diffusivity; 3.3.3.2 Molecular (mass) diffusivity, diffusion coefficient; 3.3.4 Examples of steady-state conductive heat and mass transfer processes; 3.3.4.1 Steady-state conduction through a single slab; 3.3.4.2 Steady-state conduction through a multi-layer slab; total resistance of resistances in series; 3.3.4.3 Steady-state transfer through varying area; 3.3.4.4 Steady-state mass transfer of gas through a film; 3.4 Convective heat and mass transfer 3.4.1 Film (or surface) heat and mass transfer coefficients |
| Record Nr. | UNINA-9910459136303321 |
Berk Zeki
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of farm, dairy and food machinery engineering [[electronic resource] /] / Myer Kutz
| Handbook of farm, dairy and food machinery engineering [[electronic resource] /] / Myer Kutz |
| Autore | Kutz Myer |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (760 p.) |
| Disciplina | 631.3 |
| Soggetto topico |
Agricultural engineering
Dairy engineering Dairying - Equipment and supplies Farm equipment Agricultural machinery Food processing machinery Food packaging machinery industry |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-78402-377-9
0-12-385882-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Handbook of Farm, Dairy and Food Machinery Engineering; Copyright Page; Dedication; Contents; Preface to the Second Edition; Preface to the First Edition; List of Contributors; 1 The Food Engineer; 1. Nature of Work and Necessary Skills; 2. Academic and Industry Preparation; 3. Work Opportunities for a Food Engineer; 3.1 Job Description Sample 1; 3.2 Job Description Sample 2; 3.2.1 Essential Functions; 3.3 Job Description Sample 3; 3.4 Job Description Sample 4; 3.4.1 Food Engineering Research; 3.4.2 Requirements; 3.5 Job Description Sample 5; 4. Engineering Jobs
5. Future Opportunities 6. Conclusions; Reference; Further reading; 2 Food Regulations; 1. Background; 2. Federal Register; 3. Code of Federal Regulations; 4. United States Code; 5. State and Local Regulations; 6. USDA-FSIS Sanitation Programs; 6.1 Sanitation; 6.1.1 Sanitation Performance Standards; 6.1.2 Sanitation Standard Operating Procedures (SSOPs); 7. FDA Sanitation Programs; 8. Food Safety Modernization Act; 8.1 Prevention; 8.2 Inspection and Compliance; 8.3 Response; 8.4 Imports; 9. Hazard Analyses and Critical Control Point Program (HACCP); 9.1 Prerequisite Programs 10. Meat Processing 11. Shell Eggs; 11.1 Egg Products; 12. Seafood Processing; 13. Fruits, Vegetables, and Nuts; 14. Beverages; 14.1 Alcoholic Beverages; 14.2 Carbonated Beverages; 14.3 Bottled Water; 14.4 Fruit and Vegetable Juices; 14.5 Milk and Milk Products; 14.6 Pasteurization; 15. Canned Foods; 16. Food Service/Restaurants; 17. Export Foods; 18. Imported Foods; 19. Conclusions; 20. Acronyms; References; 3 Food Safety Engineering; 1. Introduction; 2. Intervention Technologies; 2.1 Novel Non-Thermal Intervention Technologies; 2.1.1 High-Pressure Processing 2.1.2 Pulsed Electric Field Processing 2.1.3 Irradiation; 2.1.4 Ultraviolet Disinfection; 2.2 Chemical Interventions; 2.2.1 Ozone; 2.2.2 Other Chemical Interventions; 2.3 Hurdle Approach; 3. Control/Monitoring/Identification Techniques; 3.1 Chromogenic Microbiological Media; 3.2 Molecular and Immunological Assays Methods; 3.2.1 DNA Probe Methods; 3.2.2 Polymerase Chain Reaction Assays; 3.2.3 ELISA; 3.3 Biosensors; 3.4 Fourier Transform Infrared Spectrometry; 4. Packaging Applications in Food Safety; 4.1 Active Packaging; 4.2 Intelligent or "Smart" Packaging; 4.3 Tamper Evident Packaging 5. Tracking and Traceability 6. Byproducts of Processing; 6.1 Acrylamide; 6.2 3-MCPD; 7. Conclusions; Acknowledgment; References; 4 Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting; 1. Introduction; 2. Vehicle Guidance; 2.1 Guidance Strategies; 2.1.1 Manual Vehicle Guidance; 2.1.2 Operator-Assisted Vehicle Guidance; 2.1.3 Semi-Autonomous Vehicle Guidance; 2.1.4 Fully Autonomous Vehicle Guidance; 3. Implement Guidance Systems; 4. Guidance Methods; 4.1 GPS; 4.2 Machine Vision; 4.3 Dead Reckoning; 4.4 Inertial; 4.5 Crop Feelers; 4.6 Furrow Following 5. Challenges Facing Autonomous Vehicles |
| Record Nr. | UNINA-9910459118603321 |
|
Kutz Myer
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of farm, dairy and food machinery engineering / / edited by Myer Kutz, Myer Kutz Associates, Inc., Delmar, New York
| Handbook of farm, dairy and food machinery engineering / / edited by Myer Kutz, Myer Kutz Associates, Inc., Delmar, New York |
| Autore | Kutz Myer |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (xxiii, 735 pages) : illustrations (some color) |
| Disciplina | 631.3 |
| Collana | Gale eBooks |
| Soggetto topico |
Food processing machinery
Farm equipment Dairying - Equipment and supplies |
| ISBN |
1-78402-377-9
0-12-385882-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Handbook of Farm, Dairy and Food Machinery Engineering; Copyright Page; Dedication; Contents; Preface to the Second Edition; Preface to the First Edition; List of Contributors; 1 The Food Engineer; 1. Nature of Work and Necessary Skills; 2. Academic and Industry Preparation; 3. Work Opportunities for a Food Engineer; 3.1 Job Description Sample 1; 3.2 Job Description Sample 2; 3.2.1 Essential Functions; 3.3 Job Description Sample 3; 3.4 Job Description Sample 4; 3.4.1 Food Engineering Research; 3.4.2 Requirements; 3.5 Job Description Sample 5; 4. Engineering Jobs
5. Future Opportunities 6. Conclusions; Reference; Further reading; 2 Food Regulations; 1. Background; 2. Federal Register; 3. Code of Federal Regulations; 4. United States Code; 5. State and Local Regulations; 6. USDA-FSIS Sanitation Programs; 6.1 Sanitation; 6.1.1 Sanitation Performance Standards; 6.1.2 Sanitation Standard Operating Procedures (SSOPs); 7. FDA Sanitation Programs; 8. Food Safety Modernization Act; 8.1 Prevention; 8.2 Inspection and Compliance; 8.3 Response; 8.4 Imports; 9. Hazard Analyses and Critical Control Point Program (HACCP); 9.1 Prerequisite Programs 10. Meat Processing 11. Shell Eggs; 11.1 Egg Products; 12. Seafood Processing; 13. Fruits, Vegetables, and Nuts; 14. Beverages; 14.1 Alcoholic Beverages; 14.2 Carbonated Beverages; 14.3 Bottled Water; 14.4 Fruit and Vegetable Juices; 14.5 Milk and Milk Products; 14.6 Pasteurization; 15. Canned Foods; 16. Food Service/Restaurants; 17. Export Foods; 18. Imported Foods; 19. Conclusions; 20. Acronyms; References; 3 Food Safety Engineering; 1. Introduction; 2. Intervention Technologies; 2.1 Novel Non-Thermal Intervention Technologies; 2.1.1 High-Pressure Processing 2.1.2 Pulsed Electric Field Processing 2.1.3 Irradiation; 2.1.4 Ultraviolet Disinfection; 2.2 Chemical Interventions; 2.2.1 Ozone; 2.2.2 Other Chemical Interventions; 2.3 Hurdle Approach; 3. Control/Monitoring/Identification Techniques; 3.1 Chromogenic Microbiological Media; 3.2 Molecular and Immunological Assays Methods; 3.2.1 DNA Probe Methods; 3.2.2 Polymerase Chain Reaction Assays; 3.2.3 ELISA; 3.3 Biosensors; 3.4 Fourier Transform Infrared Spectrometry; 4. Packaging Applications in Food Safety; 4.1 Active Packaging; 4.2 Intelligent or "Smart" Packaging; 4.3 Tamper Evident Packaging 5. Tracking and Traceability 6. Byproducts of Processing; 6.1 Acrylamide; 6.2 3-MCPD; 7. Conclusions; Acknowledgment; References; 4 Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting; 1. Introduction; 2. Vehicle Guidance; 2.1 Guidance Strategies; 2.1.1 Manual Vehicle Guidance; 2.1.2 Operator-Assisted Vehicle Guidance; 2.1.3 Semi-Autonomous Vehicle Guidance; 2.1.4 Fully Autonomous Vehicle Guidance; 3. Implement Guidance Systems; 4. Guidance Methods; 4.1 GPS; 4.2 Machine Vision; 4.3 Dead Reckoning; 4.4 Inertial; 4.5 Crop Feelers; 4.6 Furrow Following 5. Challenges Facing Autonomous Vehicles |
| Record Nr. | UNINA-9910792480703321 |
|
Kutz Myer
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of farm, dairy and food machinery engineering / / edited by Myer Kutz, Myer Kutz Associates, Inc., Delmar, New York
| Handbook of farm, dairy and food machinery engineering / / edited by Myer Kutz, Myer Kutz Associates, Inc., Delmar, New York |
| Autore | Kutz Myer |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | London, : Academic Press, 2013 |
| Descrizione fisica | 1 online resource (xxiii, 735 pages) : illustrations (some color) |
| Disciplina | 631.3 |
| Collana | Gale eBooks |
| Soggetto topico |
Food processing machinery
Farm equipment Dairying - Equipment and supplies |
| ISBN |
1-78402-377-9
0-12-385882-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Handbook of Farm, Dairy and Food Machinery Engineering; Copyright Page; Dedication; Contents; Preface to the Second Edition; Preface to the First Edition; List of Contributors; 1 The Food Engineer; 1. Nature of Work and Necessary Skills; 2. Academic and Industry Preparation; 3. Work Opportunities for a Food Engineer; 3.1 Job Description Sample 1; 3.2 Job Description Sample 2; 3.2.1 Essential Functions; 3.3 Job Description Sample 3; 3.4 Job Description Sample 4; 3.4.1 Food Engineering Research; 3.4.2 Requirements; 3.5 Job Description Sample 5; 4. Engineering Jobs
5. Future Opportunities 6. Conclusions; Reference; Further reading; 2 Food Regulations; 1. Background; 2. Federal Register; 3. Code of Federal Regulations; 4. United States Code; 5. State and Local Regulations; 6. USDA-FSIS Sanitation Programs; 6.1 Sanitation; 6.1.1 Sanitation Performance Standards; 6.1.2 Sanitation Standard Operating Procedures (SSOPs); 7. FDA Sanitation Programs; 8. Food Safety Modernization Act; 8.1 Prevention; 8.2 Inspection and Compliance; 8.3 Response; 8.4 Imports; 9. Hazard Analyses and Critical Control Point Program (HACCP); 9.1 Prerequisite Programs 10. Meat Processing 11. Shell Eggs; 11.1 Egg Products; 12. Seafood Processing; 13. Fruits, Vegetables, and Nuts; 14. Beverages; 14.1 Alcoholic Beverages; 14.2 Carbonated Beverages; 14.3 Bottled Water; 14.4 Fruit and Vegetable Juices; 14.5 Milk and Milk Products; 14.6 Pasteurization; 15. Canned Foods; 16. Food Service/Restaurants; 17. Export Foods; 18. Imported Foods; 19. Conclusions; 20. Acronyms; References; 3 Food Safety Engineering; 1. Introduction; 2. Intervention Technologies; 2.1 Novel Non-Thermal Intervention Technologies; 2.1.1 High-Pressure Processing 2.1.2 Pulsed Electric Field Processing 2.1.3 Irradiation; 2.1.4 Ultraviolet Disinfection; 2.2 Chemical Interventions; 2.2.1 Ozone; 2.2.2 Other Chemical Interventions; 2.3 Hurdle Approach; 3. Control/Monitoring/Identification Techniques; 3.1 Chromogenic Microbiological Media; 3.2 Molecular and Immunological Assays Methods; 3.2.1 DNA Probe Methods; 3.2.2 Polymerase Chain Reaction Assays; 3.2.3 ELISA; 3.3 Biosensors; 3.4 Fourier Transform Infrared Spectrometry; 4. Packaging Applications in Food Safety; 4.1 Active Packaging; 4.2 Intelligent or "Smart" Packaging; 4.3 Tamper Evident Packaging 5. Tracking and Traceability 6. Byproducts of Processing; 6.1 Acrylamide; 6.2 3-MCPD; 7. Conclusions; Acknowledgment; References; 4 Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting; 1. Introduction; 2. Vehicle Guidance; 2.1 Guidance Strategies; 2.1.1 Manual Vehicle Guidance; 2.1.2 Operator-Assisted Vehicle Guidance; 2.1.3 Semi-Autonomous Vehicle Guidance; 2.1.4 Fully Autonomous Vehicle Guidance; 3. Implement Guidance Systems; 4. Guidance Methods; 4.1 GPS; 4.2 Machine Vision; 4.3 Dead Reckoning; 4.4 Inertial; 4.5 Crop Feelers; 4.6 Furrow Following 5. Challenges Facing Autonomous Vehicles |
| Record Nr. | UNINA-9910809597503321 |
|
Kutz Myer
|
||
| London, : Academic Press, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design [[electronic resource] /] / edited by Jasim Ahmed, M.Shafiur Rahman |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
1-4443-9825-3
1-280-59876-X 9786613628596 1-4443-9827-X 1-4443-9824-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910141292503321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of food process design / / edited by Jasim Ahmed, M.Shafiur Rahman
| Handbook of food process design / / edited by Jasim Ahmed, M.Shafiur Rahman |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (1572 p.) |
| Disciplina | 664/.02 |
| Altri autori (Persone) | RahmanShafiur |
| Soggetto topico |
Food processing plants - Design and construction
Food processing machinery Food industry and trade |
| ISBN |
1-4443-9825-3
1-280-59876-X 9786613628596 1-4443-9827-X 1-4443-9824-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Process Design; Contents; Preface; Acknowledgements; About the Editors; Contributors; Volume I; 1: Food Preservation and Processing Methods; Introduction; Purpose of Food Preservation; Food Preservation Methods; References; 2: Food Process Design: Overview; Introduction; Components of Food Process Design; Unit Operations and Complete Process; Process Flow Diagram; Codes, Standards and Recommended Practices; Process Severity, Quality and Safety; References; 3: Units and Dimensions; Introduction; Systems of Measurement; The SI System
Definition of Some Derived Physical QuantitiesDimensional Consistency; Precision and Accuracy; Unit Conversions; Guidelines for Using SI Units; References; 4: Material and Energy Balances; Introduction; Fundamentals of Material Balances; Examples of Material Balance Calculations with and without Reaction; Overview of Food Processes; Energy Balances; Examples of Material and Energy Balances in Food Processing; References; 5: Thermodynamics in Food Process Design; Introduction; Thermodynamic Fundamentals; First Law of Thermodynamics: Conservation of Energy; Second Law of Thermodynamics: Entropy Application of Thermodynamics in Food SystemsReferences; 6: Chemical Reaction Kinetics Pertaining to Foods; Introduction; Basics of Chemical Reaction Kinetics; Types of Reactions; Fraction Conversion Concept; Temperature Dependence of the Rate Constants; Types of Reactor; Reaction Kinetics Related to Food; Statistical Aspects of Kinetic Modeling; Conclusions; References; 7: Thermal Food Processing Optimization: Single and Multi-objective Optimization Case Studies; Introduction; Types of Optimization Methods; Single-objective Optimization of Thermal Food Processing Multi-objective Optimization of Thermal Food ProcessingResults and Discussion; Summary and Conclusion; References; 8: Instrumentation, Sensor Design and Selection; Introduction; Classification of Sensors; Measurements and Sensors in Food Process Control Systems; Criteria for Selection of Sensors; Recently Developed Measurement Techniques for Food Processes; Summary; References; 9: Automation and Process Control; Introduction; Food Processing Automation and Control: Current Status; Basic Control Theory; Current Practice and Future Trends in Food Process Automation; Conclusions; References 10: Use of Various Computational Tools and gPROMS for Modelling Simulation Optimisation and Control of Food ProcessesIntroduction; Reactor in Food Processing; Distillation in Food Processing; Extraction in Food Processing; Thermal Treatments in Food Processing; Model-based Techniques in Food Processing: Simulation, Optimisation and Control; Food Properties in Model-based Techniques; Computational Software in Food Processing; Conclusions; References; 11: Fluid Flow and Pump Selection; Introduction; Nature of Fluids; Basic Equations Related to Fluid Flow; Measurement of Flowing Fluids Pipes, Fittings and Valves |
| Record Nr. | UNINA-9910811058103321 |
| Oxford ; ; Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Recent developments in high pressure processing of foods / / Navin K. Rastogi
| Recent developments in high pressure processing of foods / / Navin K. Rastogi |
| Autore | Rastogi Navin K |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (xv, 117 pages) : illustrations |
| Disciplina | 664.02 |
| Collana | Springer briefs in food, health, and nutrition |
| Soggetto topico |
Food industry and trade
Food processing machinery |
| ISBN | 1-4614-7055-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Foreword; Preface; About the Author; Abstract; Contents; Chapter 1: Introduction; Chapter 2: High-Pressure Processing of Plant Products; 2.1 Fruits; 2.1.1 Apples; 2.1.2 Apricots; 2.1.3 Avocados; 2.1.4 Berries; 2.1.5 Cashew Apples; 2.1.6 Grapefruit; 2.1.7 Grapes; 2.1.8 Guavas; 2.1.9 Kiwi Fruit; 2.1.10 Lemons; 2.1.11 Lychee; 2.1.12 Longan; 2.1.13 Mangoes; 2.1.14 Melons; 2.1.15 Oranges; 2.1.16 Passionfruit; 2.1.17 Peaches; 2.1.18 Pears; 2.1.19 Persimmons; 2.1.20 Pineapple; 2.1.21 Pomegranate; 2.2 Vegetables; 2.2.1 Bitter Melon; 2.2.2 Broccoli; 2.2.3 Cabbage; 2.2.4 Carrots; 2.2.5 Cauliflower
2.2.6 Chestnut Kernels2.2.7 Eggplant; 2.2.8 Garlic; 2.2.9 Ginger; 2.2.10 Green Beans; 2.2.11 Green Peas; 2.2.12 Mushrooms; 2.2.13 Olives; 2.2.14 Onions; 2.2.15 Bell Peppers and Red Pepper; 2.2.16 Potatoes and Sweet Potatoes; 2.2.17 Spinach; 2.2.18 Tomatoes; 2.2.19 Turnip; 2.3 Other Plant Products; 2.3.1 Aloe Vera; 2.3.2 Green Tea; 2.3.3 Herbs and Roots; 2.3.4 Jam; 2.3.5 Smoothies; 2.3.6 Vegetable Beverages; Chapter 3: High-Pressure Processing of Dairy Products; 3.1 Milk; 3.1.1 Pasteurization; 3.1.2 Whey Protein; 3.1.3 Milk Enzymes; 3.1.4 Casein; 3.2 Cheese; 3.2.1 Shelf-Life Extension 3.2.2 Rennet Coagulation3.2.3 Yield; 3.2.4 Ripening; 3.3 Yogurt; 3.4 Reconstituted Milk; 3.5 Ice Cream; 3.6 Other Dairy Products; Chapter 4: High-Pressure Processing of Animal Products; 4.1 Beef; 4.1.1 Ground Beef; 4.1.2 Beef Slices; 4.1.3 Meat Tenderness; 4.2 Pork; 4.2.1 Dry-Cured Ham; 4.2.2 Restructured Pork; 4.2.3 Frozen Ham; 4.2.4 Pork Slice and Homogenate; 4.3 Fish; 4.3.1 Inactivation of Microorganisms and Enzymes; 4.3.2 Extended Shelf Life; 4.3.3 Effect on Freezing and Thawing; 4.3.4 Other Marine Products; 4.4 Poultry; 4.5 Eggs; 4.6 Sausages; 4.7 Oysters; 4.8 Shrimp, Clams, and Squid Chapter 5: ConclusionAcknowledgments; References |
| Record Nr. | UNINA-9910437812503321 |
|
Rastogi Navin K
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| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
