1st Edition

Food Process Engineering and Quality Assurance

    676 Pages 39 Color & 52 B/W Illustrations
    by Apple Academic Press

    676 Pages 39 Color & 52 B/W Illustrations
    by Apple Academic Press

    676 Pages 39 Color & 52 B/W Illustrations
    by Apple Academic Press

    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


    C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A.K. Haghi