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Education, professional --- Food-processing industry --- Food handling --- education --- education --- Education, professional --- Food-processing industry --- Food handling --- education --- education
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Food --- Food-Processing Industry --- Legislation, Food --- -standards --- standards --- Standards --- -Handbooks, manuals, etc
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While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations. New sections reflecting the current state of technology include: enthalpy change calculations in freezing based on the freezing point depression evaporative cooling interpretation of pump performance curves determination of shape factors in heat exchange by radiation unsteady state heat transfer, kinetic data for thermal degradation of foods during thermal processing pasteurization parameters for shelf-stable high acid foods and long-life refrigerated low acid foods high pressure processing of fluid and packaged foods concentration of juices environmentally friendly refrigerants modified atmosphere packaging of produce sorption equations for water activity of solid foods osmotic pressure and water activity relationships vacuum dehydration new membranes commercially available for food processing and waste treatment supercritical fluid extraction Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Third Edition, is also a solid reference for the graduate food engineering student and professional. About the author Romeo T. Toledo is a Professor and the Director of the Food Processing Research and Development Laboratory at the University of Georgia – Athens’ Department of Food Science and Technology.
Food industry and trade. --- Food industry and trade --- Data processing. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- Food science. --- Food Science. --- Science --- Food—Biotechnology.
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Agricultural industries --- Food industry and trade --- Quality control --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Agribusiness --- Industries --- Processing
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Food industry and trade --- Beverage industry --- Environmental aspects --- Drink industry --- Bottling --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing
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Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes t
Food processing machinery --- Farm equipment --- Dairying --- Equipment and supplies --- Dairy industry --- Animal industry --- Agriculture --- Farms --- Agricultural engineering --- Agricultural machinery --- Farm supplies --- Food industry and trade --- Food processing plants --- Machinery --- Engineering --- Food Science and Technology
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The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Utilization of By-products and Treatment of Waste in the Food Industry, the third volume of the ISEKI-Food book series, deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. Topics range from an overview about ways of utilization, the necessity of food waste utilization, treatment according to established standards and directives, methods and applications of treatments for wastewater, the use of anaerobic fermentation technology, and ideas for the range of possible useable wastes. About the Editors Vasso Oreopoulou is an Associate Professor of Food Chemistry and Technology in the National Technical University of Athens' School of Chemical Engineering. Winfried Russ is a Lecturer in the Technical University of Munich's Weihenstephan Center of Life and Food Science. About the Series Editor Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland. .
Food industry and trade --- By-products. --- Waste disposal. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Food processing by-products industry --- Processing --- Food science. --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Physical sciences --- Science --- Agrotechnology and Food Sciences. Engineering --- Waste treatment. --- Food—Biotechnology. --- 504.06 --- By-products --- Waste disposal --- Milieubescherming. Bescherming van de kwaliteit van het milieu
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Biofilms. --- Food --- Agrotechnology and Food Sciences. Food Sciences --- Microbiology. --- Safety measures. --- Food Microbiology --- Food Microbiology. --- BIOFILMS --- FOOD MICROBIOLOGY --- FOOD-PROCESSING INDUSTRY --- BACTERIA --- SHIGELLA --- LISTERIA MONOCYTOGENES --- GROWTH AND DEVELOPMENT
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Food industry and trade --- History --- Food preparation industry --- Food processing industry --- Food trade --- Agricultural processing industries --- Processed foods --- Food --- Food processing --- Food technology --- Processing --- Food industry and trade - History - 19th century --- Food industry and trade - History - 20th century --- Food industry and trade - France - History - 19th century --- Food industry and trade - France - History - 20th century
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Business logistics --- Food industry and trade --- Food supply --- Quality control. --- Food control --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Supply chain management --- Industrial management --- Logistics --- Processing
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