Download or read book Sterilization in Food Technology written by Charles Olin Ball and published by . This book was released on 1957 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Sterilization of Food in Retort Pouches written by A.G. Abdul Ghani Al-Baali and published by Springer Science & Business Media. This book was released on 2007-11-12 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.

Download or read book Thermobacteriology in Food Processing written by C. R. Stumbo and published by Elsevier. This book was released on 2013-10-22 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological examination of spoiled canned foods. Discussions focus on toxin-producing microorganisms, pathogenic microorganisms, bacteriological examination, classification of spore-bearing bacteria with reference to oxygen requirements, classification of food with respect to acidity, and interpretation of observations. The text then takes a look at contamination and its control, producing, harvesting, and cleaning spores for thermal resistance determinations, and death of bacteria subjected to moist heat. The manuscript tackles thermal resistance of bacteria and thermal process evaluation, including important terms and equations, basic considerations, general method, and conversion of heat penetration data. Topics include change of initial food temperature when the retort temperature remains the same, integrated lethality of heat at all points in the container, heat penetration and processing parameters, and determination of process lethality requirement. The publication is a valuable reference for researchers interested in thermobacteriology in food processing.

Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Download or read book Principles of Food Processing written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Disinfection Sterilization and Preservation written by Seymour Stanton Block and published by Lippincott Williams & Wilkins. This book was released on 2001-01-01 with total page 1448 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition is a comprehensive, practical reference on contemporary methods of disinfection, sterlization, and preservation and their medical, surgical, and public health applications. New topics covered include recently identified pathogens, microbial biofilms, use of antibiotics as antiseptics, synergism between chemical microbicides, pulsed-light sterilization of pharmaceuticals, and new methods for medical waste management. (Midwest).

Download or read book Thermal Processing of Food written by Senate Commission on Food Safety SKLM and published by John Wiley & Sons. This book was released on 2007-09-24 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Continuous Thermal Processing of Foods Pasteurization and UHT Sterilization written by Michael J. Lewis and published by Boom Koninklijke Uitgevers. This book was released on 2000-07-31 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Download or read book Thermal Processing of Packaged Foods written by S. Donald Holdsworth and published by Springer. This book was released on 2015-11-30 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

Download or read book Some Effects of New Methods of Sterilization on the Food Processing Industry written by Robert Lee Gibson and published by . This book was released on 1955 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Engineering Aspects of Thermal Food Processing written by Ricardo Simpson and published by CRC Press. This book was released on 2009-06-22 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr

Download or read book Handbook of Food Safety Engineering written by Da-Wen Sun and published by John Wiley & Sons. This book was released on 2011-11-03 with total page 875 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Download or read book Aseptic Processing of Foods written by Helmut Reuter and published by CRC Press. This book was released on 2020-10-28 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Hygiene in Food Processing written by H.L.M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Download or read book Food Irradiation Technologies written by Isabel C F R Ferreira and published by Royal Society of Chemistry. This book was released on 2017-12-19 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma and electron beam irradiation for the preservation of food.

Download or read book Unit Operations in Food Processing written by R. L. Earle and published by Elsevier. This book was released on 2013-10-22 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry