Download or read book Heat Transfer During Immersion Frying of Frozen Foods written by Jayadeep Vijayan and published by . This book was released on 1996 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Frozen Food Technology written by C.P. Mallett and published by Springer Science & Business Media. This book was released on 1993 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Download or read book Heat Transfer in Food Processing written by S. Yanniotis and published by WIT Press. This book was released on 2007 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Download or read book Heat Transfer In Food Cooling Applications written by Ibrahim Dincer and published by CRC Press. This book was released on 2023-12-31 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Download or read book Transport Phenomena in Food Processing written by Jorge Welti-Chanes and published by CRC Press. This book was released on 2016-04-19 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
Download or read book Modeling Heat and Mass Transfer During Air Impingement Thawing of Frozen Foods written by Brent Andrew Anderson and published by . This book was released on 2004 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Determination and Analysis of Convective Heat Transfer Rates During Immersion Frying written by Lynn Jeffrey Hubbard and published by . This book was released on 2000 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2006-05-12 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Download or read book Handbook of Food and Bioprocess Modeling Techniques written by Shyam S. Sablani and published by CRC Press. This book was released on 2006-12-19 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
Download or read book Advances in Deep Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Download or read book Fundamental Principles of Heat Transfer written by Stephen Whitaker and published by Elsevier. This book was released on 2013-10-22 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamental Principles of Heat Transfer introduces the fundamental concepts of heat transfer: conduction, convection, and radiation. It presents theoretical developments and example and design problems and illustrates the practical applications of fundamental principles. The chapters in this book cover various topics such as one-dimensional and transient heat conduction, energy and turbulent transport, forced convection, thermal radiation, and radiant energy exchange. There are example problems and solutions at the end of every chapter dealing with design problems. This book is a valuable introductory course in heat transfer for engineering students.
Download or read book Phase State Transitions in Foods Chemical Structural and Rheological Changes written by Rao and published by CRC Press. This book was released on 1998-05-27 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
Download or read book Mathematical Modeling of Food Processing written by Mohammed M. Farid and published by CRC Press. This book was released on 2010-05-21 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2008-09-25 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Processed Meats written by Joseph P. Kerry and published by Elsevier. This book was released on 2011-07-14 with total page 753 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability
Download or read book High Temperature Processing of Food Products written by Seid Mahdi Jafari and published by Woodhead Publishing. This book was released on 2022-11-16 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. Explores the operations and equipment necessary for high-temperature processing of different food products Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking Emphasizes ways to improve the quality and safety of food products with high-temperature processing
Download or read book Deep Fat Frying Fundamentals and Applications written by Rosana G. Moreira and published by Boom Koninklijke Uitgevers. This book was released on 1999-06-30 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.
