Handbook of Food and Bioprocess Modeling Techniques


Book Description

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the




Microbiological Hazards in Fresh Leafy Vegetables and Herbs


Book Description

Problems linked with pathogens in fresh produce, including the associated public health and trade implications, have been reported in a number of countries worldwide. Furthermore, from 1980 to 2004, the global production per annum of fruit and vegetables grew by 94% and fruit and vegetables are a critical component of a healthy diet. Thus, ensuring the safety of these products is of high importance. Reported outbreaks associated with leafy vegetables and herbs have been notable for the wide geographical distribution of the contaminated products, the high numbers of consumers exposed and thus the large number of cases. This meeting addressed the pathways for contamination, survival and persistence of microbiological hazards associated with leafy vegetables and herbs, and the potential management options from primary production through to the consumer. Consideration was given to all aspects of the farm to fork continuum, i.e. pre-harvest and post-harvest.




Encyclopedia of Meat Sciences


Book Description

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing




Biomass Densification


Book Description

This monograph discusses the various biomass feedstocks currently available for biofuels production, and mechanical preprocessing technologies to reduce the feedstock variability for biofuels applications. Variability in the properties of biomass—in terms of moisture, particle size distribution, and low-density—results in storage, transportation, handling, and feeding issues. Currently, biorefineries face serious particle bridging issues, uneven discharge, jamming of equipment, and transportation problems. These issues must be solved in order for smooth operations to be possible. Mechanical preprocessing technologies, such as size reduction, densification, and moisture management using drying and dewatering, can help to overcome these issues. Many densification systems exist that will assist in converting low-density biomass to a high-density commodity type feedstock. In 6 chapters, the impact of densification process variables, such as temperature, pressure, moisture, etc., on biomass particle agglomeration, the quality of the densified products, and the overall energy consumption of the process are discussed, as are the various compression models for powders that can be used for biomass particles agglomeration behavior and optimization of the densification process using statistical and evolutionary methods. The suitability of these densified products for biochemical and thermochemical conversion pathways is also discussed, as well as the various international standards (CEN and ISO) they must adhere to. The author has worked on biomass preprocessing at Idaho National Laboratory for the last ten years. He is the principal investigator for the U.S. Department of Energy Bioenergy Technologies Office-funded “Biomass Size Reduction and Densification” project. He has developed preprocessing technologies to reduce cost and improve quality. The author has published many papers and books focused on biomass preprocessing and pretreatments. Biomass process engineers and biorefinery managers can benefit from this book. Students in chemical, mechanical, biological, and environmental engineering can also use the book to understand preprocessing technologies, which greatly assist in improving the biomass critical material attributes. The book can help policymakers and energy systems planners to understand the biomass properties limitations and technologies to overcome the same.




Index of Conference Proceedings


Book Description







Handbook of Food Process Design, 2 Volume Set


Book Description

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.