The Effect of Heat Treatment and Homogenization on the Curd Tension of Low-fat Milk
Author: Garnie Earsle Anderson
Publisher:
Published: 1950
Total Pages: 42
ISBN-13:
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Author: Garnie Earsle Anderson
Publisher:
Published: 1950
Total Pages: 42
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Bureau of Dairy Industry
Publisher:
Published: 1931
Total Pages: 424
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1951
Total Pages: 144
ISBN-13:
DOWNLOAD EBOOKAuthor: C.O. Mohan
Publisher: CRC Press
Published: 2018-02-28
Total Pages: 440
ISBN-13: 1351869620
DOWNLOAD EBOOKThis new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Author: Michigan State University. Agricultural Experiment Station
Publisher:
Published: 1935
Total Pages: 686
ISBN-13:
DOWNLOAD EBOOKAuthor: Y. H. Hui
Publisher: John Wiley & Sons
Published: 2007-04-27
Total Pages: 1252
ISBN-13: 047012525X
DOWNLOAD EBOOKThis authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Author: Michigan State University. Agricultural Experiment Station
Publisher:
Published: 1932
Total Pages: 1168
ISBN-13:
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