Introduction To Food Technology
DOWNLOAD
Download Introduction To Food Technology PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Introduction To Food Technology book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Introduction To Food Science And Technology
DOWNLOAD
Author : G.F. Stewart
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Introduction To Food Science And Technology written by G.F. Stewart and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Introduction To Food Technology
DOWNLOAD
Author : Miflora M. Gatchalian
language : en
Publisher:
Release Date : 1992
Introduction To Food Technology written by Miflora M. Gatchalian and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food industry and trade categories.
Introduction To Food Engineering
DOWNLOAD
Author : R. Paul Singh
language : en
Publisher: Elsevier
Release Date : 2023-12-19
Introduction To Food Engineering written by R. Paul Singh and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-19 with Science categories.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. - Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and Technology - Quantitative examples describe the use of earth-friendly refrigerants in the cold chain - Design procedures relevant to emerging electrotechnologies in food processing - New content on resource sustainability for designing future food processing systems that support circular bioeconomy - Description of quantitative approaches to food processing to assist practicing professionals in the food industry
Introduction To Food Engineering
DOWNLOAD
Author : Paul Singh
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Introduction To Food Engineering written by Paul Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
Introduction To Food Science And Technology
DOWNLOAD
Author : Maynard Andrew Amerine
language : en
Publisher:
Release Date : 1982
Introduction To Food Science And Technology written by Maynard Andrew Amerine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with categories.
Introduction To Food Science And Technology
DOWNLOAD
Author : George Stewart
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Introduction To Food Science And Technology written by George Stewart and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans. This book discusses the total sequence of operations in food technology, which includes the selection of raw materials, processing, preservation, and distribution. Comprised of nine chapters, this monograph starts with an overview of the processing and storage of food. This book examines how the food processor often controls the producer's operations by demanding a raw product of a certain type in order to satisfy a particular processing and consumer demand. Other chapters consider the primary concern of food scientists and technologists in the processing and preservation of raw agricultural products as nutritious and stable foods of acceptable quality. The final chapter deals with the variety of jobs available for those trained in the biological, physical, and behavioral sciences and their applications to food processing and food preservation. Food technologists, chemists, and scientists will find this book extremely useful.
Food Technology
DOWNLOAD
Author : Anita Tull
language : en
Publisher: Oxford University Press, USA
Release Date : 2002
Food Technology written by Anita Tull and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Education categories.
This text is written in a straightforward, informative style. It includes guidance on and opportunities to practise preparing, researching, carrying out and presenting a food project. Topics for homework and background information are provided.
Introduction To Food Science And Technology
DOWNLOAD
Author : Andaleeb Ahmed
language : en
Publisher:
Release Date : 1993
Introduction To Food Science And Technology written by Andaleeb Ahmed and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Biological Sciences categories.
Introduction To Food Process Engineering
DOWNLOAD
Author : P. G. Smith
language : en
Publisher: Springer Science & Business Media
Release Date : 2011-02-11
Introduction To Food Process Engineering written by P. G. Smith and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-11 with Technology & Engineering categories.
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.
Food Science
DOWNLOAD
Author : Norman N. Potter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Science written by Norman N. Potter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.