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Handbook of Nutraceuticals Volume II
Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevent
Kiln-Drying of Lumber
At present, no single book adequately covers a basic understanding of wood book satisfies the need for such a work. It describes drying in practice. This the fundamental basis of kiln-drying technology, to enable forest companies to imFrove their drying operations as high-quality timbers become scarcer and of yesteryear can no longer be tolerated. Adaptive the wasteful practices is no longer good enough. Innovations change based on past experience of the material being dried and the processes require a sound understanding of drying. Newer techniques, such as the use of ultrahigh temperature sea soning and superheated steam under vacuum, require an even greater depth of physical understanding for these methods to be used effectively and economically. book provides a description of modern ideas about wood structure, This moisture movement and stress development, from which models of the drying process are developed to give the kiln operator important information about the course of drying under specified conditions, and thus a means is compared with practice wherever for rational process improvement. Theory possible.
Primary Wood Processing
This book is primarily a general text covering the whole sweep of the forest industries. The over-riding emphasis is on a clear, simple interpretation of the underlying science, demonstrating how such principles apply to processing operations. The book considers the broad question "what is wood?" by looking at the biology, chemistry and physics of wood structure. Wood quality is examined, and explanations are offered on how and why wood quality varies and the implications for processing. Finally, various "industrial processes" are reviewed and interpreted. All chapters have been written by specialists, but the presentation targets a generalist audience.
Handbook of Food Powders
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality refere...
Heat Transfer in Food Processing
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Handbook of Industrial Drying
This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems. Addressing commonly encountered dryers as well as innovative dryers with future potential, the fully revised text not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations to increase energy efficiency and cost-effectiveness.
Mathematical Modeling of Food Processing
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Food Engineering Handbook, Two Volume Set
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering,...
Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
