Download or read book Handbook of Microwave Technology for Food Application written by Ashim K. Datta and published by CRC Press. This book was released on 2001-04-27 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."

Download or read book Microwave Food Technology Handbook written by and published by . This book was released on 2006 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Engineers Handbook of Industrial Microwave Heating written by Roger J. Meredith and published by IET. This book was released on 1998 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide, this book presents industrial microwave heating from an engineering base and integrating the essential elements of microwave theory and heat transfer with practical design, application and operational issues.

Download or read book International Microwave Power Institute s 40th Annual Symposium Microwave Food Technology Handbook written by International Microwave Power Institute. Microwave Food Technology Program and published by . This book was released on 2006 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Microwave Processing of Foods written by Marc Regier and published by Woodhead Publishing. This book was released on 2016-11-01 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Download or read book Microwave Foods written by Robert V. Decareau and published by CRC Press. This book was released on 1992-01-01 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the food product development community, records the history to date of the microwave oven in food service, microwave heating technology and factors that affect the results, microwave oven standardization and safety aspects, packaging considerations, the affect of microwaves on nutrition and microorganisms, and other topics. Designed as a reference to keep handy when thinking up new food ideas. Annotation copyright by Book News, Inc., Portland, OR

Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Nutrition Handbook for Food Processors written by C J K Henry and published by Elsevier. This book was released on 2002-08-16 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Download or read book A Handbook of Food Packaging written by Frank A. Paine and published by Springer Science & Business Media. This book was released on 1992 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deals with the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. Revises the 1983 title to take account of recent advances in the techniques of food processing, packaging and distribution.

Download or read book Microwave Heating Handbook written by Doreen Rowe and published by . This book was released on 2015-03-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the readers with all the essential aspects associated with the phenomenon of microwave heating. Microwave heating has numerous applications ranging from the microwave ovens in kitchen for heating food, to a sterilization setup for medical treatment, to processing of materials in the distinct fields. This phenomenon holds considerable benefits over the conventional techniques in the aspects of less processing time and reduced environmental impacts as reflected through those applications. This book covers both the general understandings as well as advance applications of microwave heating. The book contains discussions and information on the application of this technique in the areas of chemical engineering, forestry, food, mineral processing industry and agriculture in order to provide a base for future research. The aim of this book is to serve as an elementary reference source to help the readers focus on important aspects behind the success of microwave heating.

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Download or read book Handbook of Food Processing Equipment written by George D. Saravacos and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 717 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent publications in food engineering concern mainly food process engi neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations. Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro cessing plants. There is a need to relate advances in process engineering to proc ess equipment, and vice versa. This book is an attempt to apply the established principles of transport phe nomena and unit operations to the design, selection, and operation of food pro cessing equipment. Since food processing equipment is still designed empiri cally, due to the complexity of the processes and the uncertainty of food properties, description of some typical industrial units is necessary to understand the operating characteristics. Approximate values and data are used for illustra tive purposes, since there is an understandable lack of published industrial data.

Download or read book Microwave Cooking and Processing written by Charles R. Buffler and published by Springer. This book was released on 2013-07-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The general public first started taking notice of the microwave oven in 1975 when sales volume, for the first time, exceeded 1,000,000 units per year! In 1985, ovens were owned by over 50070 of U. S. households, and food compa­ nies were developing microwavable products in earnest. During this period microwave product developers found that very little information was avail­ able to assist them with their task. Microwave ovens utilized a technology that was completely different from conventional and weIl-understood cook­ ing procedures. The interaction of microwaves with foods behaved in a mysterious fashion, and product development was, at best, guesswork and, at least, trial and error. This lack of knowledge of both the microwave oven and microwave-food interaction spurred the development of this text. Microwave technology was developed du ring World War 11 when the best scientists in the United States were cloistered at the radiation labora­ tory at MIT. In the 1940s virtuaIly aIl the technology that could impact the microwave oven was developed and weIl understood. The problem was in the translation of this decades-old knowledge to rules and techniques to be used for food product development. Early authors such as Püschner and Copson wrote texts primarily on applications to industrial processing. This knowledge lay faIlow as these texts went out of print.

Download or read book Handbook of Food Process Design written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-02-27 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Download or read book Handbook of Food Processing Two Volume Set written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-11-04 with total page 1422 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Download or read book Handbook of Farm Dairy and Food Machinery Engineering written by Myer Kutz and published by Academic Press. This book was released on 2019-06-15 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed