engineering aspects of cereal and cereal based products

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Engineering Aspects Of Cereal And Cereal Based Products

Author : Raquel de Pinho Ferreira Guine
ISBN : 9781439887035
Genre : Technology & Engineering
File Size : 51. 39 MB
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Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Technology Of Cereals

Author : Norman Leslie Kent
ISBN : 0080408346
Genre : Technology & Engineering
File Size : 42. 9 MB
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A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.


Author : Theodoros Varzakas
ISBN : 9781439876732
Genre : Technology & Engineering
File Size : 75. 12 MB
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Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.

Applied Numerical Methods For Food And Agricultural Engineers

Author : Prabir K. Chandra
ISBN : 0849324548
Genre : Technology & Engineering
File Size : 82. 93 MB
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Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings.

Handbook Of Water Analysis Third Edition

Author : Leo M.L. Nollet
ISBN : 9781439889640
Genre : Science
File Size : 44. 31 MB
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Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples. Maintaining the detailed and accessible style of the previous editions, this third edition demonstrates water sampling and preservation methods by enumerating different ways to measure chemical and radiological characteristics. It gives step-by-step descriptions of separation, residue determination, and clean-up techniques. See What’s New in the Second Edition: Includes five new chapters covering ammonia, nitrates, nitrites, and petroleum hydrocarbons, as well as organoleptical and algal analysis methodology Compares older methods still frequently used with recently developed protocols, and examines future trends Features a new section regarding organoleptical analysis of water acknowledging that ultimately the consumers of drinking water have the final vote over its quality with respect to odor, flavor, and color The book covers the physical, chemical, and other relevant properties of various substances found in water. It then describes the sampling, cleanup, extraction, and derivatization procedures, and concludes with detection methods. Illustrated with procedure flow charts and schematics, the text includes numerous tables categorizing methods according to type of component, origin of the water sample, parameters and procedures used, and application range. With contributions from international experts, the book guides you through the entire scientific investigation starting with a sampling strategy designed to capture the real-world situation as closely as possible, and ending with an adequate chemometrical and statistical treatment of the acquired data. By organizing data into more than 300 tables, graphs, and charts, and supplementing the text with equations and illustrations, the editors distill a wealth of knowledge into a single accessible reference.

Food Processing Handbook

Author : James G. Brennan
ISBN : 9783527634378
Genre : Technology & Engineering
File Size : 62. 29 MB
Format : PDF
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Bakery Products

Author : Y. H. Hui
ISBN : 9780470276327
Genre : Technology & Engineering
File Size : 55. 37 MB
Format : PDF, Kindle
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