Product Description
Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing.Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance. ... Read more

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This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1998. The length of the article is 561 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: Cogeneration of steam and electric power makes sense in food processing plants when evaporators, dryers or pasteurizing processes require low-pressure steam. A steam turbine generator replaces a pressure-reducing valve using the energy potential in high-pressure steam to produce electricity and low-pressure steam. Tomato, milk, chocolate and potato chip makers are excellent candidates for cogeneration because these processes a thermal load. Cogeneration can lead to greater savings when waste fuel such as olive pits is used.

Citation Details
Title: Picking up steam.(steam turbine cogeneration)
Publication: Food Processing (Magazine/Journal)
Date: December 1, 1998
Publisher: Putman Media, Inc.
Volume: 59Issue: 12Page: 94(1)

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Product Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on March 1, 1997. The length of the article is 846 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: Industrial fryers have various filtration systems to eliminate fines, or crumbs which come off fried products. Some fryers, such as that of Sandusky, OH-based Stein Inc., have a built-in removal system that removes fines that settle to the bottom of the trough. The Model 300 Fines Removal Filter from Waterford, MI-based Midwest Process Equipment is placed at the end of the fryer. However, fines are best removed by circulating fryer oil through a filter, such as that of Hayward, CA-based Heat and Control Inc.

Citation Details
Title: Filters ensure that oil's well: the right kind of filtration system, whether built-in or retrofit, can help preserve cooking oil and cut expenses. (industrial food fryers)
Author: Pan Demetrakakes
Publication: Food Processing (Magazine/Journal)
Date: March 1, 1997
Publisher: Putman Media, Inc.
Volume: v58Issue: n3Page: p104(2)

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Reference discusses practical applications of natural antimicrobials in food preservation, often in conjunction with other preservation techniques. For those in the food industry. ... Read more

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Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.Each chapter presents an in-depth review of a major functional food component, providing:Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological materialNutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology - in the laboratory and commercial productionProcessing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life - including storage conditions and stabilityIdentification techniques - including HPLC, GC, MS, and NMRStandards and regulations - FDA, EC, FAO/WHO, Health CanadaUtilization - applications, current and potential markets ... Read more

Product Description
Focusing on the key preservation processes utilized in the food processing industry, this text dicusses topics ranging from food processing systems using elevated temperatures to achieve preservation to processes depending on reduced levels of water in the food system. In addition, the text contains both descriptive and quantitative analysis of the typical food processes employed in modern food processing plants. Each chapter, devoted to specific food operation, provides the reader with an introduction to the basic concepts associated with the food process, along with a description of the typical equipment used as well as the influence the process has on the quality attributes of food products. Early chapters of the text deal primarily with the thermal processes or the utilization of elevated temperatures to reduce microbila populations in raw food products and achieve appropriate levels of storage stability. These chapters include classical approaches to determining the time-temperature relationships required for preservation.This book should be of interest to undergraduate students in food processing courses; graduate students; faculty, academic, industry, and government libraries, and food engineers in industry. ... Read more

Customer Reviews (1)

Teaching Tools
This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of typical food processes found on modern food processing plants.The descriptive info provides students with background on the process andthe impact of the process on food quality.The quantitative descriptionhelps the students in understanding the ability of the process to achievedesired result and the consequences for the improper operation of theprocess. There are many examples were give to ensure that the studentsgains an knowledge between commodities and process. ... Read more

Product Description
Consumption of food products based on or containing fruit is increasing as consumers in the developed world seek a diet which they percieve to be healthy. This text deals with the food processing industry and its suppliers. It should be of interest to food technologists, production managers and technical staff in the fruit processing industry, and its equipment and ingredients suppliers. There is a secondary market in academic and research establishments. ... Read more

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This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Customer Reviews (2)

The Science of Sous Vide Cooking
The Sous Vide method of cooking is the current craze among high end chefs.As someone who keeps up with this trend, I am always amazed by how little of the basic food science is understood by Sous Vides many proponents.Botulism is a real concern when cooking in an anaerobic environment.Understanding the time and temperature continuum is essential for producing safe food.

Sue Ghazala's text is the only book available that really discusses these important concerns.The book was written by and for food scientists.Nevertheless, a lay person who is willing to spend the time can with some effort follow the basic arguments.Again, this is a science text and if you are looking for receipes or how to instructions, you need to look somewhere else.

I believe it is just a question of time before a well meaning chef accidentily ends up killing or seriously injuring his or her clientele.The reason this has not happened yet is that in raw numbers, very little Sous Vide cuisine is being produced in Europe and North America.This book is a must purchase for anyone who is thinking about scaling up their Sous Vide production to a commercial scale.Highly recommended.

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE
I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIETHIS IS THE BEST OF ITS KIND. REFERENCE ARE FROMWORLD WIDE DATA .ANYBODYFASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVEREDSECRETS. ... Read more

Product Description
Pumps. Boilers. Power transmission. Water treatment. Waste disposal. Efficient lighting. Maintain them, and you'll experience optimal performance. Ignore them, and the system will collapse. While many texts adequately describe the processing lines used in food manufacturing, none address the importance of the ancillary equipment that allows the plant to operate. Food Plant Engineering Systems fills this gap by focusing on these crucial but frequently forgotten parts of the system.With clear, easy-to-understand language, this book details the bits and pieces that keep systems running and explains how they fit within the bigger picture:·Properties of fluids·Pumps and piping·Electrical systems including motors, starters, electrical heating and lights·Steam generation and heating systems·Cooling and refrigeration systems·Water and waste and material handling systems·Food plant design, including site, foundations, floors, walls roofs, drains, and insulation·Safety and EPA regulations Getting all the units to work together as a well-orchestrated system is what manufacturing design and management are all about. This book provides the first truly comprehensive look at food plant operation. Food Plant Engineering Systems ensures that all elements of the system are properly balanced to efficiently accomplish the job. ... Read more

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Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes.Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction.Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing. ... Read more

Product Description

This revised and updated second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The text includes new information on GMO raw ingredients, up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. The expanded section on troubleshooting covers problems in processing and quality control, making this an even more complete reference.

Customer Reviews (1)

Margarine, Fats & Oils
Margarine, fats and oils formulation and processing. Application in industrial scale. ... Read more

Product Description
No description available ... Read more

Product Description
Contains all of the background material necessary to understand growth and coarsening of spherical particles or droplets in a liquid or solid matrix. Some basic knowledge of heat and mass transfer is required. Suitable to advanced undergraduate and graduate students as well as for researchers. ... Read more

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This package provides students with a working knowledge of foodservice cost control concepts supplementing cost control texts. Each lesson reviews fundamental topics and allows hands-on experience with practical spreadsheet applications. Through the integration of foodservice concepts and spreadsheet applications, students will gain a better understanding of cost control in a foodservice operation, while learning how to use Lotus 1-2-3. Each lesson includes full instructions for completing Lotus 1-2-3 applications which reinforce the cost control concepts presented. ... Read more

Product Description
This digital document is an article from Tea & Coffee Trade Journal, published by Lockwood Trade Journal Co., Inc. on November 1, 1990. The length of the article is 1100 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: Neuhaus Neotec - high tech and roasting. (Neuhaus Neotec GmbH, coffee roasting)
Author: Cornel Kuhrt
Publication: Tea & Coffee Trade Journal (Magazine/Journal)
Date: November 1, 1990
Publisher: Lockwood Trade Journal Co., Inc.
Volume: v162Issue: n11Page: p42(2)

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Product Description
This book continues to be the commercial cake maker's 'bible'.The previous edition, published more than two decades ago, has beenconsiderably updated with contributions from leading industrialcompanies in the field. Authoritative accounts of raw materialhandling and processing are given in sufficient detail to provide anessential background for the manufacturer of flour confectioneryproducts - all the fundamentals of flour confectionery manufactureare covered. ... Read more