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Food Processing : Principles and Applications.
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental conce...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
|
| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 035 | |a (OCoLC)875820246 | ||
| 050 | 4 | |a TP370 .F6265 2014 | |
| 082 | 0 | 4 | |a 338.4/7664 |a 338.47664 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Clark, Stephanie, |d 1968- |1 https://id.oclc.org/worldcat/entity/E39PCjBypBpMrJ6Q9qYgdGR3gq | |
| 245 | 1 | 0 | |a Food Processing : |b Principles and Applications. |
| 250 | |a 2nd ed. | ||
| 260 | |a Hoboken : |b Wiley, |c 2014. | ||
| 300 | |a 1 online resource (602 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Food Processing: Principles and Applications; Copyright; Contents; List of Contributors; 1 Principles of Food Processing; 1.1 Processing of foods: an introduction; 1.2 Unit operations in food processing; 1.2.1 Heat transfer; 1.2.2 Mass transfer; 1.2.3 Fluid flow; 1.2.4 Mixing; 1.2.5 Size adjustment; 1.2.6 Separation; 1.3 Thermophysical properties, microbial aspects, and other considerations in food processing; 1.3.1 Raw material handling; 1.3.2 Cleaning and sanitation; 1.3.3 Engineering properties of food, biological, and packaging material; 1.3.4 Microbiological considerations. | |
| 505 | 8 | |a 1.3.5 Role of acidity and water activity in food safety and quality1.3.6 Reaction kinetics; 1.4 Common food preservation/processing technologies; 1.4.1 Goals of food processing; 1.4.2 Processes using addition or removal of heat; 1.4.3 Non-thermal food processing and preservation; 1.4.4 Redefining pasteurization; 1.5 Other food processing/preservation technologies; 1.5.1 Fermentation; 1.5.2 Extrusion; 1.5.3 Baking; 1.5.4 Hurdle technology; 1.5.5 Packaging; 1.6 Emerging issues and sustainability in food processing; 1.7 Conclusion; References; 2 Thermal Principles and Kinetics; 2.1 Introduction. | |
| 505 | 8 | |a 2.2 Methods of thermal processing2.2.1 Blanching; 2.2.2 Pasteurization; 2.2.3 Hot filling; 2.2.4 Sterilization; 2.3 Microorganisms; 2.3.1 Factors affecting microbial growth; 2.4 Thermal kinetics; 2.4.1 Destruction of a microbial population; 2.4.2 Destruction of quality attributes; 2.4.3 Process optimization; 2.5 Thermal process establishment; 2.5.1 Temperature distribution test; 2.5.2 Heat penetration test; 2.6 Thermal process calculation; 2.6.1 The general method; 2.6.2 The formula method; 2.6.3 The numerical methods; 2.7 Thermal process validation; 2.7.1 Temperature measurement. | |
| 505 | 8 | |a 2.7.2 Microbiological validation2.7.3 Time-temperature integrators; 2.8 Process monitoring and control; 2.8.1 Critical factors in thermal processing; 2.9 Emerging processing technologies; 2.9.1 Ohmic heating; 2.9.2 Microwave heating; 2.10 Future trends; References; 3 Separation and Concentration Technologies in Food Processing; 3.1 Introduction; 3.2 Physical separation of food components; 3.2.1 Filtration; 3.2.2 Centrifugation (separators, clarifiers); 3.2.3 Pneumatic separation; 3.2.4 Mechanical expression; 3.3 Processes involving phase separation; 3.3.1 Liquid-liquid; 3.3.2 Liquid-gas. | |
| 505 | 8 | |a 3.4 Membrane separations3.4.1 Pressure-driven processes; 3.4.2 Other membrane-based processes; 3.5 Sustainability of separation technologies in food processing; References; 4 Dehydration; 4.1 Introduction; 4.2 Drying and food quality; 4.2.1 Deterioration reactions in foods; 4.3 Hot air drying; 4.3.1 Product equilibrium; 4.3.2 Moisture content definitions; 4.3.3 Evaporation of water; 4.3.4 Important psychrometric equations; 4.3.5 Wet bulb temperature; 4.4 Drying theory; 4.4.1 Important moisture definitions; 4.4.2 Vapor adsorption theories; 4.4.3 Hysteresis. | |
| 500 | |a 4.4.4 Theory of moisture movement within a product. | ||
| 520 | |a Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, aswell as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former e. | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 700 | 1 | |a Jung, Stephanie. | |
| 700 | 1 | |a Lamsal, Buddhi. | |
| 758 | |i has work: |a Food processing (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH3qx6FBxBBXJjFqwP6yq3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Clark, Stephanie. |t Food Processing : Principles and Applications. |d Hoboken : Wiley, ©2014 |z 9780470671146 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1662196 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL4039213 | ||
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1662196 | ||
| 938 | |a ebrary |b EBRY |n ebr10856813 | ||
| 994 | |a 92 |b IZTAP | ||