Download or read book Ultra high Compression of Dried Foods written by R. A. Lampi and published by . This book was released on 1965 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: The report covers the study of the effects of pressures as high as 120,000 psi on various dried foods. High compression did not produce any detectable chemical changes. Compressed foods became difficult to rehydrate and exhibited considerable fragmentation when hydrated. Temperature changes occuring during high compression operations were studied. The equipment used for achieving high pressures and the construction of the die are discussed. (Author).
Download or read book Technical Report written by and published by . This book was released on 1965 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Scientific and Technical Aerospace Reports written by and published by . This book was released on 1979 with total page 1074 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technical Abstract Bulletin written by and published by . This book was released on with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Government wide Index to Federal Research Development Reports written by and published by . This book was released on 1966-02 with total page 1050 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book U S Government Research Development Reports written by and published by . This book was released on 1966 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Investigation of Drying Procedures for Compacted Foods written by L. F. Ginnette and published by . This book was released on 1966 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Government Reports Announcements written by and published by . This book was released on 1966 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Operations in Food Refrigeration written by Rodolfo H. Mascheroni and published by CRC Press. This book was released on 2012-06-06 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv
Download or read book Experimental Compression of Dehydrated Foods written by and published by . This book was released on 1948 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Download or read book Freeze drying of Foods for the Armed Services written by J. M. Tuomy and published by . This book was released on 1970 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: The report reviews the development and use of freeze-dried food products for the Armed Services. It covers the various products and ration systems that have been developed, the basic parameters of freeze-drying and freeze-dried foods, commercial freeze-drying facilities, compression of freeze-dried foods, and development of freeze-dried foods for astronaut feeding. The report is non-technical and includes a selected bibliography for persons wishing to go more deeply into the technical aspects of freeze-drying. (Author).
Download or read book Experimental Compression of Dehydrated Foods written by United States. Agricultural Research Administration and published by . This book was released on 1948 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication reports the results of investigations on compressed dehydrated foods that were undertaken as an incidental part of a general research program dealing with the production, improvement and utilization of dehydrated foods.
Download or read book Bibliography of Scientific and Industrial Reports written by and published by . This book was released on 1966 with total page 1264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Biochemistry and Food Processing written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2012-07-10 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.
Download or read book Fabrication of Food Bars Based on Compression and Molding Matrices written by Robert Louis Pavey and published by . This book was released on 1969 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dried foods, plasticized to prevent fragmentation, were compressed with appropriate binders into bars of approximately equal size, density and caloric content. Bars representing the following food items were designed, formulated, fabricated and evaluated for physical, chemical and sensory characteristics after storage for 3 months at 38C: (1) beef stew, (2) chicken and rice, (3) barbecue pork, (4) chili with beans, (5) shrimp creole, (6) chicken a la king, (7) tuna salad, (8) scrambled eggs with bacon, (9) mixed creamed vegetables and (10) apple pie filling. Complete information on all formulations and processing is supplied. In accordance with design requirements bars were rated by a taste panel as acceptable for consumption from the dry-compressed state and for consumption after rehydration for 20 minutes in water at 80C (25C for items consumed at room temperature). Bars were evaluated for cohesiveness, dimensional stability under pressure, ease of shear by the incisors and subsequent mastication. Observations on free fatty acids, peroxide value and browning (reflectance units) are recorded for each bar at the time of fabrication and after the referenced storage. (Author).
Download or read book Food Engineering written by and published by . This book was released on 1966 with total page 1244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
