Food Engineering & Processing

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Food Engineering & Processing

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Handbook of Industrial Drying, Fourth Edition

Handbook of Industrial Drying, Fourth Edition

Arun S. Mujumdar

July 11, 2014

By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of...

Food Composition and Analysis: Methods and Strategies

Food Composition and Analysis: Methods and Strategies

A. K. Haghi, Elizabeth Carvajal-Millan

May 01, 2014

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane...

Engineering Properties of Foods, Fourth Edition

Engineering Properties of Foods, Fourth Edition

M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed

April 22, 2014

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved...

Introduction to Food Process Engineering

Introduction to Food Process Engineering

Albert Ibarz, Gustavo V. Barbosa-Canovas

April 10, 2014

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials,...

Postharvest Technology and Food Process Engineering

Postharvest Technology and Food Process Engineering

Amalendu Chakraverty, R. Paul Singh

April 04, 2014

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest...

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering

Jatindra Kumar Sahu

March 24, 2014

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of...

Batch Processing: Modeling and Design

Batch Processing: Modeling and Design

Urmila Diwekar

February 25, 2014

Although batch processing has existed for a long time, designing these processes and unit operations has been considered an onerous task that required computational efforts. Design of these processes is made more complex because of the time dependent nature of the process and the allowable...

Cocoa Production and Processing Technology

Cocoa Production and Processing Technology

Emmanuel Ohene Afoakwa

February 21, 2014

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed...

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing

Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim

February 14, 2014

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic...

Rheology and Fracture Mechanics of Foods

Rheology and Fracture Mechanics of Foods

Ton van Vliet

September 05, 2013

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of...

Engineering Aspects of Food Biotechnology

Engineering Aspects of Food Biotechnology

Jose A. Teixeira, Antonio A. Vicente

August 29, 2013

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported...

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Parmjit S. Panesar, Satwinder S. Marwaha

July 23, 2013

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes...