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"Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies for UV treatment of fresh juices, dairy products, wines, and beer. The book also includes information on various continuous and pulsed UV sources and processing systems, as well as examples of specific treatments for fruits, vegetables, meat and poultry products."--Publisher's website.
Biotechnology. --- Fluid Foods. --- Preservation. --- Radiation preservation of food --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Radiation preservation of food. --- Food --- Moisture. --- Chemical engineering --- Genetic engineering --- Food irradiation --- Radiation sterilization of food --- Irradiation --- Radiation preservation --- Preservation
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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc
Food industry and trade -- Mathematical models. --- Food industry and trade. --- Food industry. --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- High pressure (Technology) --- Food industry and trade --- Mathematical models. --- High pressure (Engineering) --- Chemistry, Technical --- High pressure (Science) --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing
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Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultravio
Food industry and trade --- Ultraviolet radiation --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Sanitation --- Industrial applications --- Radiation preservation of food. --- Ultraviolet radiation. --- Black light --- Light, Black --- Light, Ultraviolet --- Rays, Ultraviolet --- U-V light --- U-V radiation --- U-V rays --- Ultra-violet radiation --- Ultra-violet rays --- Ultraviolet light --- Ultraviolet rays --- UV light --- UV radiation --- UV rays --- Radiation --- Food --- Food irradiation --- Radiation sterilization of food --- Irradiation --- Radiation preservation --- Preservation
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Radiation preservation of food. --- Food --- Food irradiation --- Radiation sterilization of food --- Irradiation --- Radiation preservation --- Preservation
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High pressure (Technology) --- Food --- Preservation. --- Food preservation --- Food preservatives --- High pressure (Engineering) --- Chemistry, Technical --- High pressure (Science)
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Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product).
Food --- Induction heating. --- Microwave cooking. --- Effect of heat on. --- Cooking, Microwave --- Microwave cookery --- Electric cooking --- Microwave heating --- High-frequency induction heating --- Electric heating --- Cooking --- Heat --- Heat effects
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