The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
The encyclopedia will be an invaluable source of information for researchers and students from diverse backgrounds including physics, chemistry, materials science and surface engineering, biotechnology, pharmacy, medical science, and biomedical engineering.
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods
This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.
Polymers for Packaging Applications
Author: Sajid Alavi, Sabu Thomas, K. P. Sandeep, Nandakumar Kalarikkal, Jini Varghese, Srinivasarao Yaragalla
Publisher: CRC Press
This book focuses on food, non-food, and industrial packaging applications of polymers, blends, nanostructured materials, macro, micro and nanocomposites, and renewable and biodegradable materials. It details physical, thermal, and barrier properties as well as sustainability, recycling, and regulatory issues. The book emphasizes interdisciplinary research on processing, morphology, structure, and properties as well as applications in packaging of food and industrial products. It is useful for chemists, physicists, materials scientists, food technologists, and engineers.
Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.
This book provides an extensive overview of the latest research in environmentally benign integrated bioprocess technology. The cutting edge bioprocess technologies highlighted in the book include bioenergy from lignocellulose materials, biomass gasification, ethanol, butanol, biodiesel from agro waste, enzymatic bioprocess technology, food fermentation with starter cultures, and intellectual property rights for bioprocesses. This book further addresses niche technologies in bioprocesses that broadens readers’ understanding of downstream processing for bio products and membrane technology for bioprocesses. The latest developments in biomass and bioenergy technology are reviewed exhaustively, including IPR rights, nanotechnology for bioenergy products, biomass gasification, and biomass combustion. This is an ideal book for scientists, engineers, students, as well as members of industry and policy-makers. This book also: Addresses cutting-edge technologies in bioprocesses Broadens readers’ understanding of metabolic engineering, downstream processing for bioproducts, and membrane technology for bioprocesses Reviews exhaustively the latest developments in biomass and bioenergy technology, including nanotechnology for bioenergy products, biomass gasification, biomass combustion, and more
A comprehensive and easy-to-follow guide to good practice in extemporaneous compounding. It incorporates the key findings and outputs from the UK National Advisory Board study, including advice on purchasing unlicensed medicines. It will be adopted as the standard for extemporaneous dispensing for NHS patients. Although the standards set out in this book are primarily written for implementation in NHS hospitals, the principles should be equally applied across the profession internationally. Written in two parts, this book provides: standards for extemporaneous dispensing stability summaries for the 50 most commonly prepared extemporaneously prepared medicines in NHS hospitals. Compounding of pharmaceutical formulations remains a core skill of pharmacists and is taught at undergraduate level. Written by experts in the field with input from the UK NHS Pharmaceutical Quality Assurance Committee, this book will be an invaluable reference for any clinical or procurement pharmacist, pharmacy technician or student involved with extemporaneous preparation.
Food Plant Design
Author: Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas
Publisher: CRC Press
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and drawings of different types of food processing plants, including food processing systems, refrigeration and steam systems, conveying systems, and buildings. The authors discuss the subject in an ordered format that gives you the tools to produce food products with minimum cost. Including modeling procedures for food processing systems and auxiliary systems, they elucidate synthesis techniques and procedures. Using a clear structure for different levels of information and data on different food processing alternatives, the book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems of a food processing plant and in making a defined food product.
Crystallization in Foods
Author: Richard W. Hartel
Publisher: Boom Koninklijke Uitgevers
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.
Author: R. Byron Bird, Warren E. Stewart, Edwin N. Lightfoot
Publisher: John Wiley & Sons
This book presents balanced treatment of transport phenomena and equal emphasis on mass transport, momentum transport and energy transport. It include extensive reference to applications of material covered and the addition of appendices on applied mathematics topics, the Boltzmann equation, and a summary of the basic equations in several coordinate systems. 'Transport phenomena' offers literature citations throughout so you and your students know where to find additional material. It contains - Transport properties in two-phase systems; Boundary-layer theory; Heat and mass transfer coefficients; Dimensional analysis and scaling.
Intelligent Digital Oil and Gas Fields: Concepts, Collaboration, and Right-time Decisions delivers to the reader a roadmap through the fast-paced changes in the digital oil field landscape of technology in the form of new sensors, well mechanics such as downhole valves, data analytics and models for dealing with a barrage of data, and changes in the way professionals collaborate on decisions. The book introduces the new age of digital oil and gas technology and process components and provides a backdrop to the value and experience industry has achieved from these in the last few years. The book then takes the reader on a journey first at a well level through instrumentation and measurement for real-time data acquisition, and then provides practical information on analytics on the real-time data. Artificial intelligence techniques provide insights from the data. The road then travels to the "integrated asset" by detailing how companies utilize Integrated Asset Models to manage assets (reservoirs) within DOF context. From model to practice, new ways to operate smart wells enable optimizing the asset. Intelligent Digital Oil and Gas Fields is packed with examples and lessons learned from various case studies and provides extensive references for further reading and a final chapter on the "next generation digital oil field," e.g., cloud computing, big data analytics and advances in nanotechnology. This book is a reference that can help managers, engineers, operations, and IT experts understand specifics on how to filter data to create useful information, address analytics, and link workflows across the production value chain enabling teams to make better decisions with a higher degree of certainty and reduced risk. Covers multiple examples and lessons learned from a variety of reservoirs from around the world and production situations Includes techniques on change management and collaboration Delivers real and readily applicable knowledge on technical equipment, workflows and data challenges such as acquisition and quality control that make up the digital oil and gas field solutions of today Describes collaborative systems and ways of working and how companies are transitioning work force to use the technology and making more optimal decisions
Author: Bruce E. Rittmann, Perry L. McCarty
Publisher: McGraw-Hill Science/Engineering/Math
In Environmental Biotechnology-Principles and Applications, the authors connect the many different facets of environmental biotechnology. The book develops the basic concepts and quantitative tools in the first six chapters, which comprise the principles. The text consistently calls upon those principles as it describes the applications in Chapters 7 through 16. The theme is that all microbiological processes behave in ways that are understandable, predictable, and unified. At the same time, each application has its own special features that must be understood. The special features do not overturn or sidestep the common principles. Instead, they complement the principles and are most profitably understood in light of the principles.