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Influence Of Ultrasound Assisted Osmotic Dehydration Of Strawberries On Drying Time Cell Structure And Sugar Substitution By Stevia Extracts

Author : Juan Garcia-Noguera
ISBN : OCLC:383688016
Genre :
File Size : 82. 99 MB
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New Food Engineering Research Trends

Author : Alan P. Urwaye
ISBN : 1600218970
Genre : Technology & Engineering
File Size : 63. 82 MB
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This book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.

Ultrasound In Food Processing

Author : Mar Villamiel
ISBN : 9781118964170
Genre : Technology & Engineering
File Size : 58. 89 MB
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Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.

Handbook Of Food Preservation

Author : Mohammad Shafiur Rahman
ISBN : 9780429531354
Genre : Technology & Engineering
File Size : 74. 43 MB
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Handbook Of Food Preservation

Author : M. Shafiur Rahman
ISBN : 9781420017373
Genre : Technology & Engineering
File Size : 67. 16 MB
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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Impact Of Ultrasound Assisted Osmotic Dehydration As A Pre Treatment On The Quality Of Heat Pump Dried Tilapia Fillets

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ISBN : OCLC:1052108395
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File Size : 67. 34 MB
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Abstract: The dehydration of a tilapia fillet is conducive to its preservation. However, dehydration results in high energy consumption and quality variation. Ultrasound-assisted osmotic dehydration as a pre-treatment combines the advantages of strong permeability by preservatives and the cavitation effect and can improve the quality of tilapia fillets dried by heat-pump drying while decreasing the drying time and maintaining the quality of the dried products. The whiteness, texture, rehydration rate, Ca 2+ adenosine triphosphate synthase (Ca 2+ -ATPase) activity and the comprehensive score were used as criteria in single-factor experiment son ultrasound power, ultrasonication and permeate concentration. Based on the results of the single-factor experiment, the Box-Behnken central composite design was adopted to achieve response-surface optimisation. The results indicated Ultrasound-assisted osmotic dehydration as a pre-treatment with suitable ultrasound parameters can significantly improve the quality of heat-pump dried tilapia fillets and provides references for optimising the drying process.

Conventional And Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
ISBN : 9781118406304
Genre : Technology & Engineering
File Size : 41. 93 MB
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Food Processing And Engineering Topics

Author : Maria Elena Sosa-Morales
ISBN : 160741788X
Genre : Technology & Engineering
File Size : 29. 19 MB
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This book offers a combination of theoretical support, practical examples, process applications, and recent findings on diverse aspects of food science and engineering, such as rheology, heat transfer, evaporation, osmotic dehydration, air drying, ultrasound and deep-fat frying. Topics upon selected fluids, powders, cheese, concentrated foods, and frozen dough are also included. Presenting an interesting, complete and current vision of important food processing and food engineering, food products and food technologies, the manuscript is a useful tool for teaching, processing and researching. The book could be used as a textbook by students, finding in it some academic themes such as: rheological applications an its relation with moment transport and flow, measure of textural attributes for cheese, particle size distributions for food powders; also, the fundamentals of heat transfer focused to explain the convective heat transfer evaluation, the heat transfer complications due to the fouling formation, and the evaporation of food liquids; mass transfer principles and applications on osmotic concentration, air drying, and frying; and finally some innovative and practical applications of ultrasound, baking and frying will complete the panorama. Industrial people could use this work as a tool for specific food items or problems, like rheology of some liquid foods, particle distributions of food powders, measurement of cheese texture, approaches for analysis of fouling of heat transfer exchangers, effect of evaporation on food properties; furthermore, they will find recent information and applications of osmotic and air dehydration, combined treatments on fried foods, ultrasound and baking in food processing. Researchers may compare their results with some data presented in tables and graphics included in each chapter.

Grainger Allison S Diagnostic Radiology E Book

Author : Andy Adam
ISBN : 9780702061288
Genre : Medical
File Size : 72. 53 MB
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Effectively apply the latest techniques and approaches with complete updates throughout including 4 new sections (Abdominal Imaging, The Spine, Oncological Imaging, and Interventional Radiology) and 28 brand new chapters. Gain the fresh perspective of two new editors—Jonathan Gillard and Cornelia Schaefer-Prokop -- eight new section editors -- Michael Maher, Andrew Grainger, Philip O’Connor, Rolf Jager, Vicky Goh, Catherine Owens, Anna Maria Belli, Michael Lee -- and 135 new contributors. Stay current with the latest developments in imaging techniques such as CT, MR, ultrasound, and coverage of hot topics such as: Image guided biopsy and ablation techniques and Functional and molecular imaging. Solve even your toughest diagnostic challenges with guidance from nearly 4,000 outstanding illustrations. Quickly grasp the fundamentals you need to know through a more concise, streamlined format.

Drying And Energy Technologies

Author : J.M.P.Q. Delgado
ISBN : 9783319197678
Genre : Science
File Size : 71. 92 MB
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This book provides a comprehensive overview of essential topics related to conventional and advanced drying and energy technologies, especially motivated by increased industry and academic interest. The main topics discussed are: theory and applications of drying, emerging topics in drying technology, innovations and trends in drying, thermo-hydro-chemical-mechanical behaviors of porous materials in drying, and drying equipment and energy. Since the topics covered are inter-and multi-disciplinary, the book offers an excellent source of information for engineers, energy specialists, scientists, researchers, graduate students, and leaders of industrial companies. This book is divided into several chapters focusing on the engineering, science and technology applied in essential industrial processes used for raw materials and products.

Innovation In Food Engineering

Author : Maria Laura Passos
ISBN : 1420086073
Genre : Technology & Engineering
File Size : 70. 53 MB
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Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Egyptian Journal Of Agricultural Research

Author :
ISBN : WISC:89081980161
Genre : Agriculture
File Size : 30. 78 MB
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Dissertation Abstracts International

Author :
ISBN : STANFORD:36105131549649
Genre : Dissertations, Academic
File Size : 36. 71 MB
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Transport Phenomena In Food Processing

Author : Jorge Welti-Chanes
ISBN : 9781420006261
Genre : Science
File Size : 81. 5 MB
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Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.

Efficacy Of Chemical Sanitizers To Inactivate Escherichia Coli O157 H7 Salmonella Typhimurium Dt 104 And Listeria Monocytogenes On Alfalfa Seeds And Sprouts

Author : Pascale Marie-Michèle Pierre
ISBN : MSU:31293027324858
Genre : Disinfection and disinfectants
File Size : 36. 46 MB
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Emerging Thermal And Nonthermal Technologies In Food Processing

Author : Prem Prakash Srivastav
ISBN : 0429297335
Genre : Science
File Size : 75. 58 MB
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"This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes. With contributions from a broad range of leading researchers, this comprehensive volume will be a valuable reference and useful guide for students, educators, researchers, food processors, and industry personnel looking for up-to-date insights in the field. The authors believe that worldwide adoption of these novel technologies will benefit consumers in terms of enhanced food safety, labeling, nutritional security, and value-added products at reasonable costs"--

Bibliography Of Agriculture With Subject Index

Author :
ISBN : UOM:39015055285244
Genre : Agriculture
File Size : 50. 17 MB
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Clinical Ultrasound

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ISBN : CHI:57957950
Genre : Diagnostic ultrasonic imaging
File Size : 76. 15 MB
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Abdominal And General Ultrasound

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ISBN : UOM:39015052401729
Genre : Abdomen
File Size : 86. 73 MB
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Proceedings Of The Iind International Symposium On Papaya

Author : N. Kumar
ISBN : WISC:89099262487
Genre : Papaya
File Size : 49. 27 MB
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