Food Preservation Process Design
  • Publisher : Academic Press
  • Release : 14 March 2011
  • ISBN : 0080919650
  • Page : 368 pages
  • Rating : /5 from voters

Download or read online book entitled Food Preservation Process Design, was written by Dennis R. Heldman and published by Academic Press in pdf, epub and kindle format. This book was released on 14 March 2011 with total pages 368. The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

Product Driven Process Design

Product Driven Process Design Author: Edwin Zondervan,Cristhian Almeida-Rivera,Kyle Vincent Camarda
Publisher: Walter de Gruyter GmbH & Co KG
Relase: 2020-01-20
ISBN: 9783110570199