November 27, 2020

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In-Pack Processed Foods

In-Pack Processed Foods
Author : P Richardson
Publisher : Elsevier
Release Date : 2008-06-13
Category : Technology & Engineering
Total pages :432
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Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologies Covers innovative can designs and non-traditional packaging formats Examines the safety of in-pack processed foods, including concerns over pathogens

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)
Author : Neil Farmer
Publisher : Elsevier
Release Date : 2013-02-26
Category : Technology & Engineering
Total pages :344
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Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Improving the Thermal Processing of Foods

Improving the Thermal Processing of Foods
Author : P Richardson
Publisher : Woodhead Publishing
Release Date : 2004-07-30
Category : Technology & Engineering
Total pages :507
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It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality.

Thermal Processing of Packaged Foods

Thermal Processing of Packaged Foods
Author : S. Donald Holdsworth,Ricardo Simpson
Publisher : Springer
Release Date : 2015-11-30
Category : Technology & Engineering
Total pages :516
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This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection, as of August 10, 1954

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection, as of August 10, 1954
Author : United States. Agricultural Marketing Service
Publisher : Unknown
Release Date : 1954
Category :
Total pages :23
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Food Processing Technologies

Food Processing Technologies
Author : Amit K. Jaiswal
Publisher : CRC Press
Release Date : 2016-08-05
Category : Technology & Engineering
Total pages :759
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The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Processing and Packaging Heat Preserved Foods

Processing and Packaging Heat Preserved Foods
Author : J.A.G. Rees,J. Bettison
Publisher : Springer Science & Business Media
Release Date : 1991-01-31
Category : Technology & Engineering
Total pages :250
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Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.

Food Packaging

Food Packaging
Author : Takashi Kadoya
Publisher : Academic Press
Release Date : 2012-12-02
Category : Technology & Engineering
Total pages :452
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This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume. Sanitation and waste of food packaging materials Food packaging and energy in Japan New trends in the technology of food preservation Fresh and processed food packaging

Food Packaging Technology Handbook (2nd Revised Edition)

Food Packaging Technology Handbook (2nd Revised Edition)
Author : NIIR Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
Release Date : 2012-01-01
Category :
Total pages :749
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Food packaging technology is primarily concerned with packaging activities regarding protection of food products from biological, physical or chemical agents. With the growth of modern civilization, people are getting more concerned with hygiene and quality of the food. As a result of that, food packaging is gradually setting up its stand to contend with other industries. The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. Packaging is the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. With an increasing focus on sustainability and cost effectiveness, responsible companies no longer want to over package their food products, yet many remain unsure just where reductions can effectively be made. In near future it is going to be a booming industry. Food packaging can functionally be subdivided into five parts, which are containment, protection, communication, functionality, environmental and safety issues. The packaging industry’s growth has led to greater specialization and sophistication from the point of view of health and environment friendliness of packing material. The demand on the packaging industry is challenging, given the increasing environmental awareness among communities. The food packaging industry is growing at the rate of 22 to 25 per cent per annum. In near future it is going to be a booming industry. This book majorly deals with food adulteration and food quality control, strategy for achieving, success in food packaging, packaging materials for processed foods, food additives, trend of carbonated and still beverage spoilage, examination of canned foods, international food packaging, standard related to food safety, aseptic packaging of foodstuffs, computer aided graphic design in food packaging, thermal process determination, designing of thermal process for low acid foods, modified atmosphere packaging etc. Along with these features the book also encloses the description of equipments and machineries used in food processing and preservation with diagrams. This book also contains photographs of equipments and machineries used in food packaging. This book gives comprehensive account of food packaging, which is the most important part to preserve the food for a long time. The present volume has been written primarily for the benefit of new entrepreneurs, technologists, technical libraries and for those who want to diversify in the field of food industry.

Essentials of Thermal Processing

Essentials of Thermal Processing
Author : Gary S. Tucker,Susan Featherstone
Publisher : John Wiley & Sons
Release Date : 2011-06-09
Category : Technology & Engineering
Total pages :288
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Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.

Symposium on Aluminium Foil in Packaging

Symposium on Aluminium Foil in Packaging
Author : Anonim
Publisher : Unknown
Release Date : 1968
Category : Aluminum foil
Total pages :219
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Principles of Aseptic Processing and Packaging

Principles of Aseptic Processing and Packaging
Author : Philip E. Nelson
Publisher : Purdue University Press
Release Date : 2010
Category : Science
Total pages :161
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In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the supermarket to the huge containers full of orange juice transported around the world by cargo ships. Over the last couple of decades, aseptic bulk storage and distribution has revolutionized the global food trade. For example, more than 90 percent of the approximately 24 million tons of fresh tomatoes harvested globally each year are aseptically processed and packaged for year-round remanufacture into various food products. The technology has also been applied to bring potable water and emergency food aid to survivors of the 2004 tsunami in Southeast Asia and the victims of Hurricane Katrina in 2005, as well as to other crisis situations worldwide. The construction of new aseptic facilities continues around the world, and an up-to-date understanding of the technology is essential for a new generation of food scientists and engineers alike. The contributors to this important textbook discuss all aspects of aseptic processing and packaging, focusing on the areas that most influence the success or failure of the process. Fully updated, this new edition covers all areas of chemistry, microbiology, engineering, packaging, and regulations as they relate to aseptic processing.

Food Microbiology

Food Microbiology
Author : M. R. Adams,M. O. Moss
Publisher : New Age International
Release Date : 1996
Category : Food
Total pages :398
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Food Microbiology Is The First Entirely New, Comprehensive Student Text To Be Published On This Subject For More Than 10 Years. It Covers The Whole Field Of Modern Food Microbiology, Including Recent Developments In The Procedures Used To Assay And Control Microbiological Quality In Food.The Book Covers The Three Main Themes Of The Interaction Of Micro Organisms With Food-Spoilage, Food Borne Illness And Food Fermentation And Gives Balanced Attention To Both The Positive And Negative Aspect Which Result. It Also Discusses The Factors Affecting The Presence Of Microorganisms In Foods, As Well As Their Capacity To Survive And Grow. Suggestions For Further Reading, Of Either The Most Recent Or The Best Material Available, Are Included In A Separate Section.This Book Presents A Thorough And Accessible Account Of Modem Food Microbiology And Will Make And Ideal Course Book. Food Microbiology Is A Must For Undergraduates, Lecturers And Researchers Involved In The Biological Sciences, Biotechnology, And Food Science And Technology.

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection

Plants Approved to Pack Processed Fruits and Vegetables Under Continuous Inspection
Author : Anonim
Publisher : Unknown
Release Date : 1954
Category :
Total pages :23
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Introduction to Food Process Engineering

Introduction to Food Process Engineering
Author : P. G. Smith,Peter Geoffrey Smith
Publisher : Springer Science & Business Media
Release Date : 2003
Category : Technology & Engineering
Total pages :466
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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.