Thermal Process Modeling 2014
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Thermal Process Modeling 2014:
Author: B. Lynn Ferguson, Robert Goldstein, Scott MacKenzie, and Rozalia Papp
language: en
Publisher: ASM International
Release Date: 2014-06-01
Thermal processes are key manufacturing steps in producing durable and useful products, with solidification, welding, heat treating, and surface engineering being primary steps. These papers represent the latest state-of-the-art in thermal process modeling. The breadth of topics covers the depth of the industry.
Emerging Thermal Processes in the Food Industry
Author: Seid Mahdi Jafari
language: en
Publisher: Woodhead Publishing
Release Date: 2022-11-20
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment. - Explores new opportunities in food processing through emerging thermal processes - Discusses different alternatives for emerging thermal processing operations - Helps improve the quality and safety of food products
Quantitative Microbiology in Food Processing
Author: Anderson de Souza Sant'Ana
language: en
Publisher: John Wiley & Sons
Release Date: 2017-02-06
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.