M. Shafiur Rahman – författare

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10 produkter

Handbook of Food and Bioprocess Modeling Techniques
AvShyam S. Sablani,Ashim K. Dattam. fl.
Häftad, Engelska, 2019
975 kr
Skickas inom 10-15 vardagar
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives.Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview of the modeling options available to today’s researcher. The book covers a wide range of topics including transport processes, reaction kinetics, probabilistic modeling, data mining, neural network and genetic algorithms. Both mesoscale and macroscale modeling are covered. Each chapter is complete with a clear, succinct description of a specific modeling technique, followed by detailed examples of the utilization, application, benefits, and limitations of the technique described. By having both physics-based and observation-based models explained in one place, the researcher can find not only the most appropriate tool or combination of tools for the application, but also those that best suit the technical expertise of the personnel involved. The book emphasizes problem formulation and explains the choice and structure of the modeling technique from an application point of view, making it exceedingly practical and easy-to-use. The international panel of authors and contributors ensures the quality of the individual chapters and the usefulness of the information across wide-ranging food products and processes. An indispensable resource for the full range of contemporary modeling techniques, the Handbook of Food and Bioprocess Modeling Techniques provides food and bioprocess researchers in industry and academia with an invaluable comprehensive working reference.
Handbook of Food Preservation
AvM. Shafiur Rahman
E-bok
Engelska, 2020
4 108 kr
Läs direkt efter köp
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Features:
Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field
Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Handbook of Food and Bioprocess Modeling Techniques
AvShyam S. Sablani,Ashim K. Dattam. fl.
Inbunden, Engelska, 2006
3 656 kr
Skickas inom 10-15 vardagar
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at their disposal making it increasingly important for the user to be aware of and have a good working knowledge of the alternatives.Unique in its scope, the Handbook of Food and Bioprocess Modeling Techniques provides a comprehensive overview of the modeling options available to today’s researcher. The book covers a wide range of topics including transport processes, reaction kinetics, probabilistic modeling, data mining, neural network and genetic algorithms. Both mesoscale and macroscale modeling are covered. Each chapter is complete with a clear, succinct description of a specific modeling technique, followed by detailed examples of the utilization, application, benefits, and limitations of the technique described. By having both physics-based and observation-based models explained in one place, the researcher can find not only the most appropriate tool or combination of tools for the application, but also those that best suit the technical expertise of the personnel involved. The book emphasizes problem formulation and explains the choice and structure of the modeling technique from an application point of view, making it exceedingly practical and easy-to-use. The international panel of authors and contributors ensures the quality of the individual chapters and the usefulness of the information across wide-ranging food products and processes. An indispensable resource for the full range of contemporary modeling techniques, the Handbook of Food and Bioprocess Modeling Techniques provides food and bioprocess researchers in industry and academia with an invaluable comprehensive working reference.
Food Properties Handbook
AvM. Shafiur Rahman
Inbunden, Engelska, 2009
3 765 kr
Skickas inom 10-15 vardagar
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations.Explores Empirical and Theoretical Prediction ModelsThe book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.User-Friendly Format Puts the Latest Information within Easy ReachStill under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.
Handbook of Food and Bioprocess Modeling Techniques
AvArun S. Mujumdar,M. Shafiur Rahmanm. fl.
E-bok
Engelska, 2006
1 157 kr
Läs direkt efter köp
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
Food Properties Handbook
AvM. Shafiur Rahman
E-bok
Engelska, 2009
4 108 kr
Läs direkt efter köp
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Food Properties Handbook
AvM. Shafiur Rahman
E-bok
PDF, Engelska, 2009
4 108 kr
Läs direkt efter köp
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat
Handbook of Food and Bioprocess Modeling Techniques
AvArun S. Mujumdar,M. Shafiur Rahmanm. fl.
E-bok
PDF, Engelska, 2006
1 160 kr
Läs direkt efter köp
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the
Handbook of Food Preservation
AvM. Shafiur Rahman
E-bok
PDF, Engelska, 2020
4 108 kr
Läs direkt efter köp
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Features:
Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field
Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Handbook of Food Preservation
AvM. Shafiur Rahman
Inbunden, Engelska, 2007
2 317 kr
Tillfälligt slut
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods.Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices.Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.

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M. Shafiur Rahman – författare

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food Preservation

Handbook of Food and Bioprocess Modeling Techniques

Food Properties Handbook

Handbook of Food and Bioprocess Modeling Techniques

Food Properties Handbook

Food Properties Handbook

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food Preservation

Handbook of Food Preservation

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