Animal Feed Technology


Book Description

Workshop papers.




Feed and Feeding Practices in Aquaculture


Book Description

Feed and Feeding Practices in Aquaculture, Second Edition continues to play an important role in the successful production of fish and other seafood for human consumption. This is an excellent resource for understanding the key properties of feeds for aquaculture, advances in feed formulation and manufacturing techniques, and the practicalities of feeding systems and strategies. Many new updates have been integrated to reflect recent advances within the market, including special emphasis on up-and-coming trends and new technologies on monitoring fish feeding patterns, making this book useful for anyone working in R&D in the production of feed, as well as nutritionists, farm owners and technicians, and academics/postgraduate students with a research interest in the area. - Includes new research information on using feed to enhance the sensory qualities of fish - Presents the latest research in aquafeed and processing - Provides the latest information on regulatory issues regarding feed and fish health







Food Processing Technology


Book Description

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics




Advances in Manufacturing Technology XXXIV


Book Description

The development of technologies and management of operations is key to sustaining the success of manufacturing businesses, and since the late 1970s, the International Conference on Manufacturing Research (ICMR) has been a major annual event for academics and industrialists engaged in manufacturing research. The conference is renowned as a friendly and inclusive platform that brings together a broad community of researchers who share a common goal. This book presents the proceedings of ICMR2021, the 18th International Conference on Manufacturing Research, incorporating the 35th National Conference on Manufacturing Research, and held in Derby, UK, from 7 to 10 September 2021. The theme of the ICMR2021 conference is digital manufacturing. Within the context of Industrial 4.0, ICMR2021 provided a platform for researchers, academics and industrialists to share their vision, knowledge and experience, and to discuss emerging trends and new challenges in the field. The 60 papers included in the book are divided into 10 parts, each covering a different area of manufacturing research. These are: digital manufacturing, smart manufacturing; additive manufacturing; robotics and industrial automation; composite manufacturing; machining processes; product design and development; information and knowledge management; lean and quality management; and decision support and production optimization. The book will be of interest to all those involved in developing and managing new techniques in manufacturing industry.




Introduction to Food Manufacturing Engineering


Book Description

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This volume therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows. Various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.




Good Practices for the Feed Industry


Book Description

This publication is intended to guide managers of feedmills and the feed industry as a whole.




Animal feeds.


Book Description




Feed Manufacturing Technology V


Book Description

Feed industry history and information; Plant feasibility, design, and construction; Manufacturing operations; Extrusion processes; Specialty feed; Plant management; Quality assurance; Sanitation and pest management; Utilities and maintenance; Computer appplications for feed manufacturing; Energy management; Environmental management; Safety and health program management.




Manufacturing Technology - II


Book Description