Product Description
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.
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FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE.......1999-05-07
I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIE THIS IS THE BEST OF ITS KIND. REFERENCE ARE FROM WORLD WIDE DATA .ANYBODY FASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVERED SECRETS.
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Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers
Manufacturer: Wiley-VCH
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Similar Items:
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Coffee Flavor Chemistry
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Uncommon Grounds: The History of Coffee and How It Transformed Our World
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Espresso Coffee, Second Edition: The Science of Quality
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Coffee: A Guide to Buying, Brewing, and Enjoying, Fifth Edition
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Coffee: A Dark History
ASIN: 3527307311 |
Book Description
A quick pick-me-up or a subtle beverage with an aroma that conjures up images of special moments shared with special people?
There's more to coffee than that. Apart from being a beautiful tree with fragrant flowers, coffee is also a culture, practically a religion to a certain elite and certainly a source of income to millions of people, rich and poor alike.
Coffee professionals around the world will find the specific information they need in this lavishly illustrated and practical work designed to answer all their questions about the coffee plant and how it is grown, harvested, processed and refined.
Specialists and experienced professionals were consulted and some 40 renowned international experts have contributed their specific knowledge and expertise to this comprehensive handbook, covering such topics as:
* Growing
* Pests, diseases, and their control
* Harvesting and processing
* Storage, shipment, quality
* The latest economical and technological aspects.
In addition, special indexes demystify such confusing data as information sources, conversion tables and other technicalities. With its 40 chapters, over 1000 pages and 900 superb illustrations, this is a universally reliable manual, providing basic guidelines and recommendations applicable everywhere, and not geared to any specific country.
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Food Processing Handbook
Manufacturer: Wiley-VCH
ProductGroup: Book
Binding: Hardcover
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ASIN: 3527307192 |
Book Description
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
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Aseptic Processing of Foods Containing Solid Particulates
Sudhir K. Sastry , and
Bill D. Cornelius
Manufacturer: Wiley-Interscience
ProductGroup: Book
Binding: Hardcover
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ASIN: 0471363596 |
Book Description
The emerging technology of aseptic processing of particulate foods promises lower packaging costs and higher food quality and safety. The process, however, has yet to be regulated, and the majority of the innovative research performed in the past decade remains uncollected. Aseptic Processing of Foods Containing Solid Particulates fills this void, providing students and industry professionals a reference on how the continuous sterilization of particulate foods may be accomplished.
The fundamental challenge of the method is simple: how to determine the temperature within a freely flowing solid piece (particle) entrained in a viscous fluid stream, considering that the fluid and solid must achieve uniform composition at outlet, and that the solid is of significant size. Aseptic Processing thoroughly incorporates the three disciplines intimately involved with this question: engineering, microbiology, and statistics. Drawing on a pair of landmark conferences, the text details critical experiments conducted with an eye toward developing uniform parameters for operation. Specific topics covered include:
-Flow and residence time distributions of solid-liquid mixtures
-Fluid-solid convective heat transfer
-Statistical design and analysis and microbiological validation
-Hazard analysis and critical control point evaluation of a multiphase food product aseptic system
-The filing process for FDA approval
An indispensable companion to the work and studies of engineers and university personnel, Aseptic Processing of Foods Containing Solid Particulates brings the level of scholarship equal to the level of enthusiasm for this potentially groundbreaking system.
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Poulty Meat Processing and Quality
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
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ASIN: 084932548X |
Book Description
Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This book provides an authoritative review of the key issues affecting poultry meat quality in production and processing.
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Handbook of Vegetable Preservation and Processing (Food Science and Technology)
Manufacturer: Marcel Dekker
ProductGroup: Book
Binding: Hardcover
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ASIN: 0824743016 |
Book Description
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
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Thermal Properties of Food and Agricultural Materials
Mohsenin
Manufacturer: CRC
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Binding: Hardcover
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ASIN: 0677054505 |
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Animal By-Product Processing & Utilization
Herbert W. Ockerman , and
Conly L. Hansen
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
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ASIN: 1566767776 |
Book Description
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding low-temperature rendered products to animals.
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Dairy Technology: Principles of Milk Properties and Processes (Food Science and Technology , Vol 90)
Walstra
Manufacturer: CRC
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Binding: Hardcover
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ASIN: 082470228X |
Book Description
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
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Thermal Food Processing: New Technologies and Quality Issues (Food Science and Technology)
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover
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ASIN: 1574446282 |
Book Description
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.
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Location, Scheduling, Design and Integer Programming (International Series in Operations Research & Management Science)
Manfred W. Padberg , and
Minendra P. Rijal
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover
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Linear Programming
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ASIN: 0792397150 |
Book Description
This monograph focuses on a class of problems that in effect have yet to be solved. Location, scheduling and design problems are assignment type problems with quadratic cost functions and occur in many contexts. Applications of these problems abound in diverse disciplines, such as anthropology, archeology, architecture, chemistry, computer science, economics, electronics, ergonomics, marketing, operations management, political science, statistical physics, zoology, etc. Padberg and Rijal have taken an important step in the solution of these problems. In this monograph they classify mathematical properties for ten classes of assignment problems: Quadratic Assignment Problems, Traveling Salesman Problems, Triangulation Problems, Linear Assignment Problems, VLSI Circuit Layout Design Problems, Multi-Processor Problems, Scheduling Problems with Interaction Costs, Operation-Scheduling Problems, Graph and Clique Partitioning Problems, and Boolean Quadratic Problems. They note that before these problems can be solved computationally, one must know and understand their mathematical properties. After discussing these properties, an integer programming approach is offered for solving them. The computational approach has shown considerable algorithmic success. The heart of this monograph is the theoretical work on assignment problems and the computation results that were produced using algorithms developed at NYU. The authors conclude that implementing a proper branch-and-cut algorithm on these types of problems will push the limits of exact computation far beyond the current ones.
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In Defense of Tradition: Collected Shorter Writings of Richard M. Weaver, 1929-1963
Richard M. Weaver
Manufacturer: Liberty Fund
ProductGroup: Book
Binding: Paperback
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ASIN: 0865972834 |
Books:
- Spatiotemporal Models of Population and Community Dynamics
- Stress, Stress Hormones and the Immune System
- Terrestrial Ecosystems in a Changing World (Global Change - The IGBP Series)
- The Anatomy and Physiology of the Mammalian Larynx
- The Biology of the Pancreatic Beta-Cell (Advances in Molecular and Cell Biology)
- The Book of the Sandman and the Alphabet of Sleep
- The Brackish-Water Fauna of Northwestern Europe
- The Cell Cycle: Principles of Control (Primers in Biology)
- The Divine Nature of Plants: Wisdom of the Earth Keepers
- The Ecological Consequences of Environmental Heterogeneity: 40th Symposium of the British Ecological Society (Symposia of the British Ecological Society)
Books Index
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