مهندسی فرآیند غذایی و تضمین کیفیت

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 Content: Covalent Cross-Linking Content, Rheological and Structural Characteristics of Wheat Water-Extractable and Water-Unextractable Ferulated Arabinoxylan GelsElizabeth Carvajal-Millan, Jorge Marquez-Escalante, Ana Luisa Martinez-Lopez, and Agustin Rascon-ChuA Comparison between Part-Baking Bread and Frozen Dough ProcessesJ. E. Gerardo-Rodriguez, B. Ramirez-Wong, P. I. Torres-Chavez, A. I. Ledesma-Osuna, E. Carvajal-Millan, J. Lopez-Cervantes, and M. I. Silvas-GarciaProduction of Xylo-Oligosaccharides (AXOS) from Biomass Waste by Hydrothermal Treatment: An Overview of Prebiotic AdvancesAlan Pavlovich-AbrilFerulated Arabinoxylans and Beta-Glucans as Fat Replacers in Yoghurt and Their Effects on Sensorial PropertiesNancy Ramirez-Chavez, Elizabeth Carvajal-Millan, Juan Salmeron-Zamora, Agustin Rascon-Chu, Alma Rosa Toledo-Guillen, and Nora Ponce de Leon-RenovaLaccase Production by Trametes versicolor and Armillaria mellea Using Maize Bran as Support-Substrate and Its Dye Decolorization Potential as Affected by PhAgustin Rasccn-Chu, Ana L. Martinez, and Alejandro RomoThe Freezing Process of Dough and Its Effect on Structure, Viscoelasticity and BreadmakingE. Magana-Barajas and B. Ramirez-WongAdvances in Refrigeration and Freezing TechnologiesMaria C. Giannakourou and Efimia K. DermesonlouoglouSimple and Multiple Emulsions Emphasizing on Industrial Applications and Stability AssessmentRevathi Raviadaran, Kasturi Muthoosamy, and Sivakumar ManickamRapid Detection of Pathogens and ToxinsChristina G. Siontorou, Vasilios N. Psychoyios, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Stephanos Karapetis, Spyridoula Bratakou, and Konstantinos N. GeorgopoulosFood Irradiation Technology: A Novel Aspect for the FutureDebashis Dutta and Mira Debnath DasProspects of Antarctic Krill Utilization by IndiaC. N. Ravishankar, C. O. Mohan, Satyen Kumar Panda, and B. MeenakumariProcessing and Packaging of Dairy-Based ProductsLatha Sabikhi, Yogesh Khetra, and P. Narender RajuPrinciples of Kinetic Modeling of Safety and Quality Attributes of FoodsMaria C. Giannakourou and Nikolaos G. StoforosValue Addition and Preservation of Fishery ProductsC. O. Mohan, G. Ninan, J. Bindu, A. A. Zynudheen, and C. N. Ravishankar Candelilla Plant (Euphorbia antisiphylitica Zucc.) Approach and Market: An OverviewJ. 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 EdaphologyFrancisco Hernandez-Centeno, Haydee Yajaira Lopez-De la Pena, and Romeo RojasMorphoanatomic, Taxonomic and Physiological Aspects of Euphorbia antisyphilitica Zucc.Jorge Ariel Torres-Castillo, Adriana Gutierrez-Diez, Edilia De La Rosa-Manzano, and Arturo Mora-OlivoExtraction Methods and Common Uses of Candelilla WaxDe Leon-Zapata and C. N. Aguilar Characteristics and New Applications of Candelilla WaxOlga Berenice Alvarez-Perez, Cristobal Aguilar, Jorge A. Aguirre Joya, and Romeo RojasExtraction of Bioactive Compounds, Characterization and Its UseG. C. G. Martinez-Avila, C. N. Aguilar, E. J. Sanchez-Alejo, J. A. Ascacio-Valdes, A. F. Aguilera-Carbo, and Romeo RojasRegulation and Socioeconomic Impact of Exploitation of Candelilla PlantRomeo Rojas, G. Cristian G. Martinez-Avila, and Ernesto J. Sanchez-AlejoNational and International Candelilla Wax MarketSaul Saucedo-Pompa and Guillermo Cristian G. Martinez-AvilaDetermination of Physical and Chemical Properties of Natural WaxesM. 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 IndustryJ. A. Aguirre-Joya, R. Rojas, J. O. Garcia-Galindo, R. Rodriguez-Herrera, and C. N. Aguilar "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, the book gives comprehensive coverage on various aspects of advanced food processing technologies along with the traditionally followed food processing technologies. Special emphasis is given on the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring the safety is also emphasized. This volume will be very valuable to food science engineers and researchers as well as to faculty and students in food science and engineering."--Provided by publisher