Extrusion Processing Technology

Author: Jean-Marie Bouvier
Publisher: John Wiley & Sons
ISBN: 1118541723
Format: PDF, ePub, Docs
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The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.

Nutraceutical and Functional Food Processing Technology

Author: Joyce I. Boye
Publisher: John Wiley & Sons
ISBN: 1118504984
Format: PDF, ePub, Docs
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For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Emerging Dairy Processing Technologies

Author: Nivedita Datta
Publisher: John Wiley & Sons
ISBN: 1118560531
Format: PDF, Docs
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Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Emulsifiers in Food Technology

Author: Viggo Norn
Publisher: John Wiley & Sons
ISBN: 1118921259
Format: PDF, Mobi
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Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread.This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods.This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

Global Food Security and Supply

Author: Wayne Martindale
Publisher: John Wiley & Sons
ISBN: 1118699297
Format: PDF
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With the global population projected to reach 9 billion by theyear 2050, the need for nations to secure food supplies for theirpopulations has never been more pressing. Finding better supplychain solutions is an essential part of achieving a secure andsustainable diet for a rapidly increasing population. We are now ina position, through methods including life cycle assessment (LCA),carbon footprinting and other tools, to accurately measure andassess our use – or misuse – of natural resources,including food. The impact of new technologies and managementsystems can therefore improve efficiencies and find new ways toreduce waste. Global Food Security and Supply provides robust, succinctinformation for people who want to understand how the global foodsystem works. The book demonstrates the specific tools availablefor understanding how food supply works, addresses the challengesfacing a secure and safe global food supply, and helps readers toappreciate how these challenges might be overcome. This book is a concise and accessible text that focuses onrecent data and findings from a range of internationalcollaborations and studies. The author provides both asnapshot of global food supply and security today, and a projectionof where these issues may lead us in the future. This book willtherefore be of particular interest to food policy leaders,commercial managers in the food industry, and researchers andstudents seeking a better understanding of a rapidly evolvingtopic.

How Flavor Works

Author: Nak-Eon Choi
Publisher: John Wiley & Sons
ISBN: 1118865456
Format: PDF
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Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Conventional and Advanced Food Processing Technologies

Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
ISBN: 1118406303
Format: PDF, Mobi
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Handbook of Membrane Separations

Author: Anil K. Pabby
Publisher: CRC Press
ISBN: 1466555580
Format: PDF, ePub, Docs
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The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts. The handbook fills an important gap in the current literature by providing a comprehensive discussion of membrane applications in the chemical, food, pharmaceutical, and biotechnology industries as well as in the treatment of toxic industrial effluents. This revised second edition has been updated and expanded with discussions of new membrane products and processes and novel applications in engineering, life sciences, and energy conversion. It also includes new chapters in the field of membrane science and technology covering recent advances in RO and UF, ionic liquids, nanotechnology, roles of membrane in power generation, updates on fuel cells, new membrane extraction configuration, and other important topics. The handbook is equally suited for the newcomer to the field as it is for process engineers and research scientists (membranologists/membrane experts) who are interested in obtaining more advanced information about specific applications. It provides readers with a comprehensive and well-balanced overview of the present state of membrane science and technology.

Der gleichl ufige Doppelschneckenextruder

Author: Klemens Kohlgrüber
Publisher: Carl Hanser Verlag GmbH Co KG
ISBN: 3446452354
Format: PDF, ePub
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Alles zum gleichläufigen Doppelschneckenextruder Bei der Herstellung von Kunststoffen, insbesondere bei der Aufbereitung und Verarbeitung bis zum Fertigprodukt werden Extruder eingesetzt, wobei der gleichläufige Doppelschneckenextruder eine dominante Rolle spielt. Aber auch in anderen Industriezweigen, z. B. der Kautschuk- und Lebensmittelindustrie und zunehmend in der Pharmaindustrie kommen die Gleichdrallschnecken vielfältig zum Einsatz. Eine multifunktionale Maschine Das Fachbuch gibt umfassenden Einblick in die verfahrens- und maschinentechnischen Grundlagen und legt großen Fokus auf Praxisbeispiele. Meist sind die Schnecken modular aufgebaut und können damit sehr flexibel an veränderte Aufgabenstellung und Produkteigenschaften angepasst werden. Für die optimale Auslegung eines Doppelschneckenextruders sind vertiefte Kenntnisse über die Maschine und den Prozess erforderlich. Ein Praxisbuch für Einsteiger und Profis Die zweite Auflage entstand unter Mitwirkung vieler Fachautoren von renommierten Firmen und Hochschulen. Alle inzwischen erfolgten Weiterentwicklungen wurden berücksichtigt. Die zweite Auflage wurde durchgehend neu bearbeitet, ist deutlich erweitert, komplett in Farbe und in neuem Layout. Mit Zusatzmaterial auf der Website des Herausgebers: Videos, Bilder, Beispiel-Aufgaben, Rechentools EXTRA: E-Book inside

Novel Food Processing

Author: Jasim Ahmed
Publisher: CRC Press
ISBN: 9781420071221
Format: PDF, Mobi
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Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.