Constantina Tzia - Böcker

The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production. The book analyzes the properties and characteristics of liquid and aqueous extracting solvents and their impact on extraction operations, the supercritical fluid extraction technique, physicochemical and cost data for extraction process design, and the technical and safety aspects of plant design.

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:Explains the interactions between different food constituents that might lead to changes in food propertiesDescribes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering methodDiscusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulationProvides case studies of solid–liquid and supercritical fluid extraction and food behaviorsExplores fermentation, enzymes, fluidized-bed drying, and morePresenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

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 common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.Highlights: Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)Principles of thermal processing described along with thermal process calculationsCase study on microwave preservation of fruit-based products: application to kiwifruit pureePrinciples and applications of Ohmic heatingAdvances in food additives and contaminantsUse of edible films and coatings in fresh fruits and vegetables preservationHandling and management of raw materials of foodsSensory evaluation of foodsHygiene and food sanitationCase studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceabilityFood waste management case studies from the food industry along with life cycle analysisThis two-volume set brings together aspects of food preservation and food processing operations methods of the basic food manufacturing processes addressing the relevant food safety and quality issues. Taking an innovative approach, the editors combine coverage of food preservation methods, the equipment needed to carry them out, and food processing operations methods of basic food manufacturing processes. The set helps you keep up with diverse consumer demands and rapidly developing markets.

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid–liquid and supercritical fluid extractionExplores fermentation, enzymes, fluidized-bed drying, and morePresenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:Explains the interactions between different food constituents that might lead to changes in food propertiesDescribes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering methodDiscusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviorsPresenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)Principles of thermal processing described along with thermal process calculationsCase study on microwave preservation of fruit-based products: application to kiwifruit pureePrinciples and applications of Ohmic heatingAdvances in food additives and contaminantsUse of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.