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Biscuit, cookie and cracker production : process, production and packaging equipment / Iain Davidson
San Diego, CA : Academic Press, 2019
xiii, 231 pages : color illustrations ; 23 cm
Ký hiệu phân loại (DDC): 664.752
Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product.
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2
Extrusion-Cooking Techniques : Applications, Theory and Sustainability / Edited by Leszek Moscicki
Weinheim : Wiley-VCH, 2011
236 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 664.02
Offering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scien.
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Food process engineering and technology / Zeki Berk
London : Academic Press, 2018
xxxi, 710 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 664
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
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Food processing technology : principles and practice / P Fellows
Cambridge, MA : Woodhead Publishing, 2022
xxiii, 780 pages. : illustrations ; 29 cm
Ký hiệu phân loại (DDC): 664
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.
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Handbook of farm, dairy, and food machinery engineering / Myer Kutz
London [England] ; San Diego, CA : Academic Press, 2019
xv, 787 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 664
Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more.
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