Handbook of Food and Bioprocess Modeling Techniques
Handbook of Food and Bioprocess Modeling Techniques

Author: Shyam S. Sablani

Publisher: CRC Press

Published: 2006-12-19

Total Pages: 624

ISBN-13: 1420015079

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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

Encyclopedia of Meat Sciences
Encyclopedia of Meat Sciences

Author: Carrick Devine

Publisher: Academic Press

Published: 2004-08-19

Total Pages: 2714

ISBN-13: 0080924441

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The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing

Foodborne Pathogens
Foodborne Pathogens

Author: Clive de W Blackburn

Publisher: Elsevier

Published: 2009-06-30

Total Pages: 1247

ISBN-13: 1845696336

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Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section.Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others.The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. - Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage - Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP - Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Handbook of Food Process Design, 2 Volume Set
Handbook of Food Process Design, 2 Volume Set

Author: Jasim Ahmed

Publisher: John Wiley & Sons

Published: 2012-05-21

Total Pages: 1543

ISBN-13: 144433011X

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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Physical Properties of Foods
Physical Properties of Foods

Author: Ignacio Arana

Publisher: CRC Press

Published: 2012-02-27

Total Pages: 423

ISBN-13: 1439835365

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With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.

Microbiological Hazards in Fresh Leafy Vegetables and Herbs
Microbiological Hazards in Fresh Leafy Vegetables and Herbs

Author: World Health Organization

Publisher: World Health Organization

Published: 2008

Total Pages: 163

ISBN-13: 9241563788

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Problems linked with pathogens in fresh produce, including the associated public health and trade implications, have been reported in a number of countries worldwide. Furthermore, from 1980 to 2004, the global production per annum of fruit and vegetables grew by 94% and fruit and vegetables are a critical component of a healthy diet. Thus, ensuring the safety of these products is of high importance. Reported outbreaks associated with leafy vegetables and herbs have been notable for the wide geographical distribution of the contaminated products, the high numbers of consumers exposed and thus the large number of cases. This meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potential management options from primary production through to the consumer. Consideration was given to all aspects of the farm to fork continuum, i.e. pre-harvest and post-harvest.

Biomass Densification
Biomass Densification

Author: Jaya Shankar Tumuluru

Publisher: Springer Nature

Published: 2021-01-26

Total Pages: 204

ISBN-13: 3030628884

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This monograph discusses the various biomass feedstocks currently available for biofuels production, and mechanical preprocessing technologies to reduce the feedstock variability for biofuels applications. Variability in the properties of biomass—in terms of moisture, particle size distribution, and low-density—results in storage, transportation, handling, and feeding issues. Currently, biorefineries face serious particle bridging issues, uneven discharge, jamming of equipment, and transportation problems. These issues must be solved in order for smooth operations to be possible. Mechanical preprocessing technologies, such as size reduction, densification, and moisture management using drying and dewatering, can help to overcome these issues. Many densification systems exist that will assist in converting low-density biomass to a high-density commodity type feedstock. In 6 chapters, the impact of densification process variables, such as temperature, pressure, moisture, etc., on biomass particle agglomeration, the quality of the densified products, and the overall energy consumption of the process are discussed, as are the various compression models for powders that can be used for biomass particles agglomeration behavior and optimization of the densification process using statistical and evolutionary methods. The suitability of these densified products for biochemical and thermochemical conversion pathways is also discussed, as well as the various international standards (CEN and ISO) they must adhere to. The author has worked on biomass preprocessing at Idaho National Laboratory for the last ten years. He is the principal investigator for the U.S. Department of Energy Bioenergy Technologies Office-funded “Biomass Size Reduction and Densification” project. He has developed preprocessing technologies to reduce cost and improve quality. The author has published many papers and books focused on biomass preprocessing and pretreatments. Biomass process engineers and biorefinery managers can benefit from this book. Students in chemical, mechanical, biological, and environmental engineering can also use the book to understand preprocessing technologies, which greatly assist in improving the biomass critical material attributes. The book can help policymakers and energy systems planners to understand the biomass properties limitations and technologies to overcome the same.