tailieunhanh - Handbook of the Food Process Design

Generally, a process is defined as a sequence of events that transforms the biological materials of food products, via biochemical changes, into stable forms with added value. This can create new products or modify existing ones. Process design refers to the design of food processes and manufacturing methods, while plant design refers to the design of the whole processing plant. The processing of food is no longer as simple or straightforward as in the past. Food process design is an interdisciplinary science that is highly regarded by the food industry. The architecture of food process engineer ing is based on the. | Handbook of Food Process Design Handbook of Food Process Design Edited by Jasim Ahmed PhD Kuwait Institute for Scientific Research Safat Kuwait Mohammad Shafiur Rahman PhD Sultan Qaboos University Muscat Sultanate of Oman @WI LEY- BLACKWELL A John Wiley Sons Ltd. Publication This edition first published 2012 2012 by Blackwell Publishing Ltd. Blackwell Publishing was acquired by John Wiley Sons in February 2007. Blackwell s publishing program has been merged with Wiley s global Scientific Technical and Medical business to form Wiley-Blackwell. Registered office John Wiley Sons Ltd The Atrium Southern Gate Chichester West Sussex PO19 8SQ UK Editorial offices 9600 Garsington Road Oxford OX4 2DQ UK The Atrium Southern Gate Chichester West Sussex PO19 8SQ UK 2121 State Avenue Ames Iowa 50014-8300 USA 111 River Street Hoboken NJ 07030-5774 UsA For details of our global editorial offices for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at wiley-blackwell. The right of the authors to be identified as the authors of this work has been asserted in accordance with the UK Copyright Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced stored in a retrieval system or transmitted in any form or by any means electronic mechanical photocopying recording or otherwise except as permitted by the UK Copyright Designs and Patents Act 1988 without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names service marks trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the

• Sinh học
• Food Preservation
• Processing Methods
• Purpose of Food Preservation
• Food Preservation Methods
• Process Flow Diagram
• Mano thermo sonication
• Preservation techniques
• Food material
• Food preservation technology
• Enhance food security through fruit
• Vegetable preservation
• Food security through fruit
• Given on food and preservation
• Agricultural community
• Food processing
• Thermal processing
• Microbial behavior against newer methods
• Food processing and preservation
• Food processing methods
• Fermented food
• Shelf life
• Non thermal preservation
• Idli batter using sonication
• Non thermal preservation of idli batter
• Chemical composition
• Essential oil
• White turmeric rhizome
• White turmeric rhizomes essential oil
• Công nghệ sinh học thực phẩm
• Food Biotechnology
• Nonthermal Preservation of Foods
• The food industry
• Handbook of Food Analysis
• historical perspective
• Packaging developments
• Packaging strategy
• Chemical preservation
• logistical packaging
• food science and technology
• Reference Books
• Handbook of Food Preservation
• Lawrence Fishbein
• công nghệ thực phẩm
• Electromagnetic radiations
• In food processing
• Microwaves and radiowaves
• Shelf life of food
• Contributions to food
• food quality
• processing technology
• the process of preservation and management of food quality
• food safety
• mortal Quality changes
• Carbohydrates
• Vitamins and Minerals
• Preservation
• Refrigeration
• Chemistry
• Giáo trình tiếng Anh chuyên ngành
• Tiếng Anh chuyên ngành Công nghệ thực phẩm
• Food and Nutrition
• Essential Nutrients
• Modern food microbiology
• Historical background
• Microorganisms in foods
• Some properties of psychrotrophs
• Radiation resistant bacteria
• Biotechnology and food sciences
• Edible film
• Aloe vera gel
• Preservation of physicochemical properties
• Physalis peruviana l fruits
• Water vapor permeability
• Coated fruit
• Bacteriocin producing lactic acid bacteria
• Salted dried camel meat
• Goat cheese against staphylococcus aureus
• Staphylococcus aureus
• Annals of Agricultural Sciences
• Agricultural Sciences
• Khoa học nông nghiệp
• Traditional methods
• Storage system
• Insect infestation
• Antioxidant
• Anticancer Activity
• Nutritional Supplement
• Oxygen Scavengers
• Jhum cultivation
• Nutrition garden
• Nutrition sensitive agriculture
• Unutilized food species
• Traditional method of food preservation