dense phase carbon dioxide food and pharmaceutical applications

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Dense Phase Carbon Dioxide

Author : Murat O. Balaban
ISBN : 9781118243329
Genre : Technology & Engineering
File Size : 53. 40 MB
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Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.

Effect Of Dense Phase Carbon Dioxide On Enzyme Activity And Casein Proteins In Raw Milk

Author : David Aldo Tisi
ISBN : CORNELL:31924090210604
Genre :
File Size : 84. 12 MB
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Formulation Engineering Of Foods

Author : Jennifer E. Norton
ISBN : 9780470672907
Genre : Science
File Size : 55. 36 MB
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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Essentials Of Thermal Processing

Author : Gary S. Tucker
ISBN : 9781444348033
Genre : Technology & Engineering
File Size : 25. 17 MB
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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.

Novel Thermal And Non Thermal Technologies For Fluid Foods

Author : Pj Cullen
ISBN : 0128103736
Genre : Technology & Engineering
File Size : 27. 83 MB
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Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foodsIncludes methods for mathematically evaluating each techniqueAddresses global regulatory requirements for fluid foodsProvides recommendations and opportunities for various safety-related issues"

Global Legislation For Food Packaging Materials

Author : Rinus Rijk
ISBN : 3527630066
Genre : Technology & Engineering
File Size : 90. 60 MB
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Providing a truly global overview of legislation in all major countries, this practical volume contains the information vital for manufactures of food contact materials and food producers, facilitating a comparison of the requirements and making mutual requirements easier to identify. It covers not only plastics but also other food contact materials, such as paper, board, coatings, ceramics, cork, rubber, and textiles.

Supercritical Carbon Dioxide

Author : Maartje F. Kemmere
ISBN : 9783527607051
Genre : Technology & Engineering
File Size : 62. 88 MB
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Recently, supercritical fluids have emerged as more sustainable alternatives for the organic solvents often used in polymer processes. This is the first book emphasizing the potential of supercritical carbon dioxide for polymer processes from an engineering point of view. It develops a state-of-the-art overview on polymer fundamentals, polymerization reactions and polymer processing in supercritical carbon dioxide. The book covers topics in a multidisciplinary approach starting from polymer chemistry and thermodynamics, going through monitoring, polymerization processes and ending with polymer shaping and post-processing. The authors are internationally recognized experts from different fields in polymer reaction engineering in supercritical fluids. The book was initiated by the Working Party on Polymer Reaction Engineering of the European Federation of Chemical Engineering and further renowned international experts.

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