Search results for: snack-foods-processing

Snack Foods Processing

Author : Edmund W. Lusas
File Size : 20.66 MB
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Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

Manufacture of Snacks Food Namkeen Pappad Potato Products

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Extruded Snacks, Health Food Snacks, Snack Food Preservatio & Packaging, Details Of Plant, Machinery & Equipments, Instant Noodles, Namkeen, Namkeen & Sweets, Potato Products. Manufacturers Of Plants & Machineries Of Snacks Food, Manufacturers Of Machineries Of Papped Plants, Manufacturers Of Plant & Machineries Of Namkeen, Manufacturers Of Raw Materials, Suppliers Of Packaging Materials. Potato, Pappad & Barian Plant, Potato Waffers, Potato Chips, Packaging Of Snack Foods.

Handbook of Food Processing

Author : Theodoros Varzakas
File Size : 35.87 MB
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Conventional and Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
File Size : 82.5 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.

Handbook of Food Processing Two Volume Set

Author : Theodoros Varzakas
File Size : 69.37 MB
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Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Biopolymer Engineering in Food Processing

Author : Vania Regina Nicoletti Telis
File Size : 29.37 MB
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Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects. Following an overview of biopolymer applications and their functionality in different processes, the text examines: Production routes, availability, costs, and physicochemical properties of commercial biopolymers Rheology of biopolymer suspensions, how concentration and shear may affect their flow behavior, and their response to pressure losses and heat transfer during flow Effects of food processing and storage conditions on the viscoelastic and textural properties of food gels Mechanical and mass transfer properties of films and coating produced from biopolymers, composites, and nanocomposites The use of biopolymer coatings to reduce oil uptake during deep-fat frying of foods and in modified atmosphere storage of foods The book also explores the application of biopolymers in separation processes for recovery of biocompounds. It discusses biopolymer behavior during thermoplastic extrusion and the response of certain cereals and snacks to extrusion operating parameters. Finally, it reviews engineering aspects of biopolymers used as drying aids in spray-drying and freeze-drying of fruit juices and pulps and discusses biopolymers used as cryoprotectants in food freezing. A comprehensive source of scientific and technical information for those involved with process design and research and development, the book is also an ideal reference for academic researchers and undergraduate and postgraduate students.

Dairy Ingredients for Food Processing

Author : Ramesh C. Chandan
File Size : 23.36 MB
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The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Radio Frequency Heating in Food Processing

Author : George B. Awuah
File Size : 69.39 MB
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Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have

Novel Food Processing

Author : Jasim Ahmed
File Size : 38.8 MB
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Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Food Processing

Author :
File Size : 57.43 MB
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Handbook of Food Process Design

Author : Shafiur Rahman
File Size : 80.93 MB
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"This book will offer a comprehensive account of the design of all major food processing systems, including both established and novel unit operations. The range of equipment available for any given process will be described, including the basic theoretical principles and modes of operation. Advantages and limitations of the equipment within various relevant parameters (such as size, processing time, cost and energy requirements) will be explained and schematic diagrams will be provided to show the stages of each process component in detail. The book also covers computer-aided design and control systems, cost considerations and cleaning and sanitation methods. Practical examples of process design scenarios will be included to help the reader in specifying and designing their own operations. All chapters will follow the following format:1. Purpose of unit operation2. What are the end products of the process?3. Process flow sheet, material and energy balances, and schematic diagram of the process and its components4. Basic theoretical principles and mode of operations.5. Different types of equipment available with their advantages and limitations. What are the parameters we need to know? For example, time, energy, size, and other factors.6. Empirical data and rules of thumb used to facilitate the various design calculations, simplified equations and shortcut methods.7. Simple equations, tables, and graphs to estimate the design parameters.8. Process control, operations and maintenance of the unit operations.9. Advanced levels of process design for complicated systems. Computer aided process/plant design.10. Cleaning and sanitation methods.11. Capital and operating cost for different size of the equipments.12. Summary and future needs.13. Worked out examples related to design"--

Food Processing Industry

Author :
File Size : 65.54 MB
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Food Processing

Author : John M. Connor
File Size : 80.56 MB
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Food Processing, Second Edition provides incisive coverage of the growth, economic development, and business management of the U.S. commercial food processing industry. This revised edition addresses the many important changes that have affected the industry in the last decade, from new technologies and international trade agreements to the influx of foreign investment and the development of emerging markets around the world. Providing a full-scale analysis of the forces that will shape competitive advantage into the next century, this book is essential reading for food processing managers, buyers, marketers, and their professional advisers. The new volume contains: * A systematic examination of industrial structure, business organization, and geographic location. * A discussion of the impact of new processing and information technologies, developments in biotechnology, and more. * Expanded material on distribution channels and sourcing options, including new retail formats such as warehouse stores and supercenters. * Information on key input utilization, procurement, product and promotion strategies. * Predicted growth trends for domestic and foreign markets, the dynamics of industry globalization, and more.

Food Processing

Author : Anilkumar G. Gaonkar
File Size : 36.50 MB
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Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Food Processing Handbook

Author : James G. Brennan
File Size : 81.37 MB
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Fundamentals of Food Processing and Technology

Author : WA Gould
File Size : 72.95 MB
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This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today’s food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.

Physico Chemical Aspects of Food Processing

Author : S.T. Beckett
File Size : 69.19 MB
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This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.

Starch

Author : Tina L. Barsby
File Size : 73.65 MB
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This book documents the latest research and opinion on starch structure and its function as a food material.

Asian Food Processing Industries

Author : Asian Productivity Organization
File Size : 68.83 MB
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Cereal Grains

Author : Sergio O. Serna-Saldivar
File Size : 29.8 MB
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While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio