Product Description
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. This new book presents the latest research in the field from around the globe. ... Read more

Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 1999. The length of the article is 566 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Frigoscandia Equipment offers education programs on its products as part of its commitment to customer service. One of the company's most successful programs is its Basic Industrial Refrigeration Theory (BIRT) seminar. BIRT is a week-long activity that teaches attendees about the history of modern mechanical refrigeration and provides hands-on training on troubleshooting and system recovery. The company's latest refrigeration equipment are also introduced during the seminar.

Citation Details
Title: School days.(customer service at Frigoscandia Equipment)
Publication: Food Processing (Magazine/Journal)
Date: January 1, 1999
Publisher: Putman Media, Inc.
Volume: 60Issue: 1Page: 74(1)

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Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on July 1, 1993. The length of the article is 1349 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Electron beam ionization of food is being pioneered by Societe de Proteines Industrielles (SPI) to provide safer and longer-lasting food products. Ionization kills pathogens such as salmonella and escherichia coli, but its use is restricted by US and European legislation. SPI can irradiate three tons of food per hour with an average dosage of 5 kilograys. Ionized products have been successfully marketed in France, and SPI predicts that ionization applications will expand.

Citation Details
Title: E-B ionization zaps salmonella. (electron beam treatment) (includes related article on Florida Department of Agriculture and Consumer Services' electron beam accelerator)
Author: Judy Rice
Publication: Food Processing (Magazine/Journal)
Date: July 1, 1993
Publisher: Putman Media, Inc.
Volume: v54Issue: n7Page: p12(4)

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Product Description
This digital document is an article from Food Processing, published by Thomson Gale on August 1, 2005. The length of the article is 2361 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: What makes it convenient? Time-pressed meal preparers are reaching for meal kits, pre-cooked and pre-cut items and other shortcuts to make a 'home-cooked meal' in less time.
Author: Kantha Shelke
Publication: Food Processing (Magazine/Journal)
Date: August 1, 2005
Publisher: Thomson Gale
Volume: 66Issue: 8Page: 46(5)

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Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on August 1, 1997. The length of the article is 1551 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Foodservice product development is rapidly catching up with the higher-profile retail R&D. New product development in the retail food sector tends to be taken more seriously because it entails higher costs and is more methodological. In contrast, foodservice R&D requires less investment, involves shorter development cycles and has greater flexibility. However, it is expected to gain more prominence in view of forecasts that foodservice will soon outperform the food retail business.

Citation Details
Title: Foodservice R&D steps up to the plate. (food service product development compared to retail food product development)
Author: Jack Neff
Publication: Food Processing (Magazine/Journal)
Date: August 1, 1997
Publisher: Putman Media, Inc.
Volume: v58Issue: n8Page: p35(4)

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Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on September 1, 2002. The length of the article is 1179 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Are your customers being served? (Market View).(Column)
Author: John L. Stanton
Publication: Food Processing (Magazine/Journal)
Date: September 1, 2002
Publisher: Putman Media, Inc.
Volume: 63Issue: 9Page: 26(2)

Article Type: Column

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Product Description
This digital document is an article from Tea & Coffee Trade Journal, published by Lockwood Trade Journal Co., Inc. on January 20, 2004. The length of the article is 2414 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: The 13th annual flavor survey.(Cup Service)
Publication: Tea & Coffee Trade Journal (Magazine/Journal)
Date: January 20, 2004
Publisher: Lockwood Trade Journal Co., Inc.
Volume: 176Issue: 1Page: 52(4)

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Product Description
Designed to achieve a fusion of disparate disciplines into the most useful and practical tool for food sciences aimed at solving problems faced by those seeking to understand how and why foods behave as they do. DLC: Food--Analysis. ... Read more

Product Description
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.

Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. ... Read more

Product Description
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise. ... Read more

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No description available ... Read more

Product Description
The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost. ... Read more

Product Description
Intended for food technologists and as a reference work for those in government and industrially-sponsored food research institutes and associations, as well as universities and colleges, this work provides coverage of the practical applications of enzymes in food processing. A description of the principles of enzyme actions and a review of established and new applications across the industry are followed by a survey of the technologies of specific industries. ... Read more

Product Description
Provides a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. An essential reference for all those involved in producing and processing shrimps throughout the world. ... Read more

Customer Reviews (1)

safely process shrimp
There is a nifty amount of detail here for the shrimp farmer and processor. As well as for the casual reader, interested in how shrimp gets to her table. A global business, where safety is the overriding consideration.

For example, when a shrimp is killed, its head must be promptly removed. Because this contains powerful digestive enzymes that can rapidly decay the meat in the tail. This removal is either done by machines (in developed countries), or by hand (in developing countries).

The book describes how shrimp tails (actually abdomens) are tested for quality. And how they must be rapidly frozen. There are diagrams of various shrimp processing machines. The most common processing steps are given. Like treating with phosphates. These improve the retention of water during the freezing and thawing cycles. The text sets out what is essentially a recipe, fully detailing how this should be done. ... Read more

Product Description
Details of several metals, not considered in depth in previous editions but now widely used in the electronic and chemical industries, have also been included. An essential reference book for food industry personnel, including those working in food processing, formulation and ingredients, packaging, quality control and food safety. ... Read more

Product Description
A text giving an introduction to the theory and applications of process control strategies in selected food processing systems, describing the basics of automatic data collection and process control systems. Also shows how to decrease product quality variations and reduce wastes. DLC: Food processing machinery--Automatic control. ... Read more

Product Description
This digital document is an article from Food Processing, published by Thomson Gale on March 1, 2006. The length of the article is 771 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Selling wellness to consumers: multi-dimensional marketing provides the healthiest fit.(marketing trend analysis)
Author: Diane Toops
Publication: Food Processing (Magazine/Journal)
Date: March 1, 2006
Publisher: Thomson Gale
Volume: 67Issue: 3Page: 66(1)

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Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1997. The length of the article is 749 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: E.Lab marketing research and product consulting firm regularly conducts numerous research to determine consumers' behavior. The firm's research makes use of videotapes from various worksites, supermarkets and kitchens containing details of people's work and shopping lives. E.Lab's staff consists of psychologists, anthropologists, sociologists and graphic and industrial designers. Their research provides significant information useful to product developers.

Citation Details
Title: Guerrillas in the marketing mist. (E.Lab's R&D approach)
Author: Jack Neff
Publication: Food Processing (Magazine/Journal)
Date: February 1, 1997
Publisher: Putman Media, Inc.
Volume: v58Issue: n2Page: p60(2)

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Product Description
Provides an in-depth study of the changes that occur in the components of food when they are subjected to processing. Written for food technologists, production managers and general R&D personnel in the food industry. ... Read more