1st Edition
Food Process Engineering and Quality Assurance
This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.
The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control.
Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products.
With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized.
Key features:
• Presents recent research development with applications
• Discusses new technology and processes in food process engineering
• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Covalent Cross-Linking Content, Rheological and Structural Characteristics of Wheat Water-Extractable and Water-Unextractable Ferulated Arabinoxylan Gels
Elizabeth Carvajal-Millan, Jorge Marquez-Escalante, Ana Luisa Martinez-Lopez, and Agustin Rascon-Chu
A Comparison between Part-Baking Bread and Frozen Dough Processes
J. E. Gerardo-Rodríguez, B. Ramírez-Wong, P. I. Torres-Chavez, A. I. Ledesma-Osuna, E. Carvajal-Millan, J. Lopez-Cervantes, and M. I. Silvas-Garcia
Production of Xylo-Oligosaccharides (AXOS) from Biomass Waste by Hydrothermal Treatment: An Overview of Prebiotic Advances
Alan Pavlovich-Abril
Ferulated Arabinoxylans and Beta-Glucans as Fat Replacers in Yoghurt and Their Effects on Sensorial Properties
Nancy Ramirez-Chavez, Elizabeth Carvajal-Millan, Juan Salmeron-Zamora, Agustin Rascon-Chu, Alma Rosa Toledo-Guillen, and Nora Ponce de Leon-Renova
Laccase Production by Trametes versicolor and Armillaria mellea Using Maize Bran as Support-Substrate and Its Dye Decolorization Potential as Affected by Ph
Agustin Rasccn-Chu, Ana L. Martinez, and Alejandro Romo
The Freezing Process of Dough and Its Effect on Structure, Viscoelasticity and Breadmaking
E. Magana-Barajas and B. Ramirez-Wong
Advances in Refrigeration and Freezing Technologies
Maria C. Giannakourou and Efimia K. Dermesonlouoglou
Simple and Multiple Emulsions Emphasizing on Industrial Applications and Stability Assessment
Revathi Raviadaran, Kasturi Muthoosamy, and Sivakumar Manickam
Rapid Detection of Pathogens and Toxins
Christina G. Siontorou, Vasilios N. Psychoyios, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Stephanos Karapetis, Spyridoula Bratakou, and Konstantinos N. Georgopoulos
Food Irradiation Technology: A Novel Aspect for the Future
Debashis Dutta and Mira Debnath Das
Prospects of Antarctic Krill Utilization by India
C. N. Ravishankar, C. O. Mohan, Satyen Kumar Panda, and B. Meenakumari
Processing and Packaging of Dairy-Based Products
Latha Sabikhi, Yogesh Khetra, and P. Narender Raju
Principles of Kinetic Modeling of Safety and Quality Attributes of Foods
Maria C. Giannakourou and Nikolaos G. Stoforos
Value Addition and Preservation of Fishery Products
C. O. Mohan, G. Ninan, J. Bindu, A. A. Zynudheen, and C. N. Ravishankar
Candelilla Plant (Euphorbia antisiphylitica Zucc.) Approach and Market: An Overview
J. A. Aguirre-Joya, R. Rojas, J. M. Ventura-Sobrevilla, M. A. Aguilar-Gonzalez, H. de la Garza, R. E. Belmares, R. Rodriguez-Herrera, and C. N. Aguilar
Candelilla (Euphorbia antisiphylitica Zucc): Geographical Distribution Climate and Edaphology
Francisco Hernandez-Centeno, Haydee Yajaira Lopez-De la Pena, and Romeo Rojas
Morphoanatomic, Taxonomic and Physiological Aspects of Euphorbia antisyphilitica Zucc.
Jorge Ariel Torres-Castillo, Adriana Gutierrez-Diez, Edilia De La Rosa-Manzano, and Arturo Mora-Olivo
Extraction Methods and Common Uses of Candelilla Wax
De Leon-Zapata and C. N. Aguilar
Characteristics and New Applications of Candelilla Wax
Olga Berenice Alvarez-Perez, Cristobal Aguilar, Jorge A. Aguirre Joya, and Romeo Rojas
Extraction of Bioactive Compounds, Characterization and Its Use
G. C. G. Martinez-Avila, C. N. Aguilar, E. J. Sanchez-Alejo, J. A. Ascacio-Valdes, A. F. Aguilera-Carbo, and Romeo Rojas
Regulation and Socioeconomic Impact of Exploitation of Candelilla Plant
Romeo Rojas, G. Cristian G. Martinez-Avila, and Ernesto J. Sanchez-Alejo
National and International Candelilla Wax Market
Saul Saucedo-Pompa and Guillermo Cristian G. Martinez-Avila
Determination of Physical and Chemical Properties of Natural Waxes
M. L. Ramirez, R. L. Peralta, G. A. Saenz, L. L. Lopez, B. L. Barajas, S. L. Cantu, M. P. Gonzalez, and G. J. A. Valdez
Scanning Electron Microscopy of Variable Pressure for Euphorbia antisyphilitica (Candelilla)
M. A. Aguilar-Gonzalez, C. N. Aguilar, and J. A. Aguirre-Joya
Risks and Challenges of Candelilla Industry
J. A. Aguirre-Joya, R. Rojas, J. O. Garcia-Galindo, R. Rodriguez-Herrera, and C. N. Aguilar
