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Advanced Aseptic Processing Technology
The preparation of sterile products using aseptic processing is considered perhaps the most critical process in the pharmaceutical industry and has witnessed continual improvement over the last half century.New approaches that have transformed classical aseptic production methods are appearing almost daily.This book reviews emerging technologies for aseptic processing that will markedly reduce the level of contamination risk for sterile products and includes coverage on:The use of isolator and barrier concepts for aseptic processing and assembly. The application of robotics as an alternative to gowned personnel. The increasing reliance on automation to minimize or eliminate operator intervention. The design, operational, monitoring and compliance changes necessary for success with advanced aseptic processing. Advanced Aseptic Processing Technology is an essential reference for anyone working with sterile products, and is recommended for individuals in manufacturing, compliance, regulatory affairs, microbiology, environmental monitoring, sterility testing, sterilization, validation, engineering, development, facility and equipment design, component and equipment suppliers, automation, and robotics.
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Handbook of Vegetable Processing Waste : Chemistry, Processing Technology, and Utilization
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals.This comprehensive book explores innovative and sustainable approaches in managing vegetable processing waste and transforming it into valuable resources.The book addresses chemistry, processing technology, and valorization of residues generated during vegetable processing.It provides an overview of the recovery of bioactive components from the vegetable processing waste and their utilization in the development of functional food. Key features:Provides comprehensive information about the chemistry of waste generated during vegetable processingProvides in-depth information about the bioactive and nutraceutical potential of residues obtained during processing of vegetablesProvides insight into technologies which can be used for extraction of biofunctional compounds from vegetable-based processing wasteHighlights valorization of vegetable processing waste in fabrication of novel functional foods
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Innovations in Food Processing Technology
The contents of the book are divided into various chapters from Advances in Food Engineering, Developments in Food Quality and Safety, Emerging Food Processing Technologies, Innovations in Food Product Development and Developments in Food Property Analysis.The book includes topics like modelling approaches of various food processes namely drying, dehydration and absorption, quality characteristics, quality measurement and safety of food product.The book also contains topics related to emerging processing technologies for food namely ohmic heating, cold plasma, high pressure, ultrasound assisted processing etc., and development of new ingredient and food product.Some topics of the book deal with various types of properties of food such as antioxidant, physicochemical and rheological properties of food.
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Carbon Fiber Drones Accessories CNC Processing Custom part
Carbon Fiber Drones Accessories CNC Processing Custom part
Price: 3.99 € | Shipping*: 591.85 €
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Food Processing Technology : Principles and Practice
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. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume.The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
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Mineral Processing Technology : A Concise Introduction
Mineral processing technology is a branch of applied science that deals with the principles and practice of separating useful minerals from primary solid ore mineral resources.This book introduces the science and technology of processing solid minerals to concentrates of grades suitable for industrial extraction of metal values and other non-metallic products.It also includes case studies, typical process flowsheets, aspects of the processing of tailings arising from mineral processing plants and worked examples. Features:Includes science and technology of processing solid minerals to concentrates of grades, suitable for industrial extraction of metal values and other non-metallic products. Provides a logical progression from basic to advanced concepts in mineral processing. Designed to stimulate students to think as mineral processing engineers in training. Explores sustainable mineral processing and circular economy in mineral processing. Contains worked examples that clearly illustrate the various theories presented and help readers develop problem-solving skills in mineral processingThis book is aimed at professionals and senior undergraduate students in metallurgy, mining, mineral processing, chemistry and chemical engineering.
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Biscuit Baking Technology : Processing and Engineering Manual
Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking.This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens.This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.
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Evaporation Technology in Food Processing : Unit Operations and Processing Equipment in the Food Industry
Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing.These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage.Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories.The book is divided into four sections: “Evaporation basics," “Different types of evaporators,? “Application of evaporators in the food industry?, and “Design, control and efficiency of evaporators?.All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.
Price: 155.00 £ | Shipping*: 0.00 £
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