Friday, 4 December 2015
Take a Closer Look at Food Engineering (Video)
Become an engineer in food and drink manufacturing and you could be working with some of the biggest food and drink manufacturing companies
Introduction to Food Engineering
The scope of the articles in this blog ranges from basic engineering principles, based on fundamental physics, to several applications in food processing. Within the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced.
The next articles include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the articles devoted to the concepts of psychrometrics and mass transfer, several articles are used to present applications of these concepts to membrane separation processes, dehydration processes, extrusion processes and packaging. Finally, those articles is devoted to supplemental processes, including filtration, centrifugation and mixing.
The next articles include applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in concentration of liquid foods. Following the articles devoted to the concepts of psychrometrics and mass transfer, several articles are used to present applications of these concepts to membrane separation processes, dehydration processes, extrusion processes and packaging. Finally, those articles is devoted to supplemental processes, including filtration, centrifugation and mixing.
Food Engineering Concepts as a Part of Food Science
The typical curriculum for an undergraduate food science major in the world requires an understanding of food engineering concepts. The stated content of this portion of the curriculum is “Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer”.
The expectations include an application of these principles to several areas of food processing. Presenting these concepts to students with limited background in mathematics and engineering science presents a significant challenge. Our goal, in this blog, is to provide students, planning to become food science professionals, with sufficient background in engineering concepts to be comfortable when communicating with engineering professionals.
The expectations include an application of these principles to several areas of food processing. Presenting these concepts to students with limited background in mathematics and engineering science presents a significant challenge. Our goal, in this blog, is to provide students, planning to become food science professionals, with sufficient background in engineering concepts to be comfortable when communicating with engineering professionals.
The Difficulty of Food Engineering
“Nine out of ten Food Science students would probably claim the Food
Engineering course as the most difficult one in their undergraduate
curriculum. Although part of the difficulty may be related to how food
engineering is taught, much of the difficulty with food engineering
stems from the nature of the material. It’s not necessarily that food
engineering concepts are more difficult than other food science
concepts, but food engineering is based on derivations of equations, and
the quantitative manipulation of those equations to solve problems.”
Richard W. Hartel
Professor of Food Engineering
University of Wisconsin-Madison
Richard W. Hartel
Professor of Food Engineering
University of Wisconsin-Madison
Friday, 27 January 2012
Food Stabilisers, Thickeners and Gelling Agents
by: Alan Imeson
Book Description:
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Book Description:
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Download This Book:
Marine Polysaccharides: Food Applications
by: Vazhiyil Venugopal
Book Description:
Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.
Table of Contents:
Preface
Author
Section I. Isolation and Properties of Marine Polysaccharides
Chapter 1. Polysaccharides: Their Characteristics and Marine Sources
Chapter 2. Functional Properties Relevant to Food Product Development
Chapter 3. Crustacean Polysaccharides: Chitin and Chitosan
Chapter 4. Polysaccharides from Seaweed and Microalgae
Chapter 5. Extracellular Polysaccharides from Marine Microorganisms
Section II. Food Applications
Chapter 6. Crustacean Polysaccharides: Food Applications
Chapter 7. Seaweed, Microalgae, and Their Polysaccharides: Food Applications
Chapter 8. Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications
Chapter 9. Edible Films and Carrier Matrices from Marine Polysaccharides
Chapter 10. Safety and Regulatory Aspects
Section III. Biomedical Applications
Chapter 11. Biomedical Applications of Marine Polysaccharides: An Overview
Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.
Table of Contents:
Preface
Author
Section I. Isolation and Properties of Marine Polysaccharides
Chapter 1. Polysaccharides: Their Characteristics and Marine Sources
Chapter 2. Functional Properties Relevant to Food Product Development
Chapter 3. Crustacean Polysaccharides: Chitin and Chitosan
Chapter 4. Polysaccharides from Seaweed and Microalgae
Chapter 5. Extracellular Polysaccharides from Marine Microorganisms
Section II. Food Applications
Chapter 6. Crustacean Polysaccharides: Food Applications
Chapter 7. Seaweed, Microalgae, and Their Polysaccharides: Food Applications
Chapter 8. Extracellular Polysaccharides from Non-Marine and Marine Microorganisms: Food Applications
Chapter 9. Edible Films and Carrier Matrices from Marine Polysaccharides
Chapter 10. Safety and Regulatory Aspects
Section III. Biomedical Applications
Chapter 11. Biomedical Applications of Marine Polysaccharides: An Overview
Download This Book:
http://www.mediafire.com/?otf0myfw5lwwui5
Food Chemistry (Food Science and Technology)
by: Owen R. Fennema
Book Description:
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.
Table of Contents:
1. Introduction to Food Chemistry - Owen R. Fennema and Steven R. Tannenbaum
2. Water and Ice - Owen R. Fennema
3. Dispersed Systems: Basic Considerations - Pieter Walstra
4. Carbohydrates - James N. BeMiller and Roy L. Whistler
5. Lipids - Wassef W. Nawar
6. Amino Acids, Peptides, and Proteins - Srinivasan Damodaran
7. Enzymes - John R. Whitaker
8. Vitamins - Jesse F. Gregory III
9. Minerals - Dennis D. Miller
10. Colorants - J. H. von Elbe and Steven J. Schwartz
11. Flavors - Robert C. Lindsay
12. Food Additives - Robert C. Lindsay
13. Toxic Substances - Michael W. Pariza
14. Characteristics of Milk - Harold E. Swaisgood
15. Characteristics of Edible Muscle Tissues - E. Allen Foegeding, Tyre C. Lanier, and Herbert O. Hultin
16. Characteristics of Edible Plant Tissues - Norman F. Haard and Grady W. Chism
17. Summary: Integrative Concepts - Petros Taoukis and Theodore P. Labuza
Appendices
A. International System of Units (SI), The Modernized Metric System
B. Conversion Factors (Non-SI Units to SI Units)
C. Greek Alphabet
Index
Download This Book:
http://www.mediafire.com/?0m9qt97p50g4ati
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.
Table of Contents:
1. Introduction to Food Chemistry - Owen R. Fennema and Steven R. Tannenbaum
2. Water and Ice - Owen R. Fennema
3. Dispersed Systems: Basic Considerations - Pieter Walstra
4. Carbohydrates - James N. BeMiller and Roy L. Whistler
5. Lipids - Wassef W. Nawar
6. Amino Acids, Peptides, and Proteins - Srinivasan Damodaran
7. Enzymes - John R. Whitaker
8. Vitamins - Jesse F. Gregory III
9. Minerals - Dennis D. Miller
10. Colorants - J. H. von Elbe and Steven J. Schwartz
11. Flavors - Robert C. Lindsay
12. Food Additives - Robert C. Lindsay
13. Toxic Substances - Michael W. Pariza
14. Characteristics of Milk - Harold E. Swaisgood
15. Characteristics of Edible Muscle Tissues - E. Allen Foegeding, Tyre C. Lanier, and Herbert O. Hultin
16. Characteristics of Edible Plant Tissues - Norman F. Haard and Grady W. Chism
17. Summary: Integrative Concepts - Petros Taoukis and Theodore P. Labuza
Appendices
A. International System of Units (SI), The Modernized Metric System
B. Conversion Factors (Non-SI Units to SI Units)
C. Greek Alphabet
Index
Download This Book:
http://www.mediafire.com/?0m9qt97p50g4ati
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