Food Science and Technology

Food additives and packaging Vanee Komolprasert; Petra Turowski This ACS Symposium Series book evolved from the ACS symposium "Food Additives and Packaging" sponsored by the Division of Agricultural and Food Chemistry (AGFD) at the 245th ACS National Meeting & Exposition in New Orleans, LA, April 7-11, 2013. The book helps readers understand the rules and regulations governing the use of food additives and food packaging materials in the U.S. and globally. Furthermore, the book investigates novel materials and applications related to food additives and food packaging materials and explores concerns, issues, and current events in the field. The book particularly highlights global regulations, research, development, applications, and evaluation of food additives and food packaging materials. These areas  are dynamic, constantly changing, and expected to attract the interest of a broad and diverse readership. Part I of this book highlights how food additives and p...

Abstract:  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 Content: 1. The Biscuits 2. Ingredient storage and handling 3. Dough Mixing 4. Dough Feed Systems 5. Dough Forming: Biscuit cutting machines 6. Dough Piece Fo...

The machinery about which I am writing is found in the confectionery industry, but it is also generally used throughout the food industry and some other areas that produce items that need to be wrapped and packed for distribution. It just happens that much of my working life was spent in the confectionery industry. Similar machinery operates in the pharmaceutical industry, is used for wrapping and handling books, for wrapping blocks of fuel and for packing tea and other items. Some of the robots described are used in the glass industry, loading drinking glasses direct from hot moulding plants. They are used to load filled bottles into cases in the drinks business or shampoo for chemical manufacturers. Other industries, for example the textile industry, used machinery designed for other purposes (such as weaving), before the development of packaging machines, that worked on comparable principles. Some of the mechanisms in all of this machinery possibly have their ancestry in the grea...

Author(s): George Saravacos, Athanasios E. Kostaropoulos Series: Food Engineering Series Publisher: Year: 2015 Language: English ISBN: 3319250183, 9783319250182 This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.  The book also serves as a basic reference for food process engineering students. The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, an...

[Lượm lặt]  Bao bì chất dẻo trong thực phẩm (PE, PET, PP, PVC...). Một bài viết mang chút thông tin về sản xuất bao bì chất dẻo nói chung và chai nhựa nói riêng dùng để chứa đựng thực phẩm. Nga ̀y nay, chất dẻo là một nguyên liệu rất quan trọng trong ngành sản xuất bao bì và các ngành công nghiệp dân dụng. Sự phát triển nhanh chóng của loại vật liệu này trong thời gian ngắn gần đây chính nhờ những ưu điểm vượt bậc  của nó so với những vật liệu truyền thống khác: thủy tinh, kim loại, gốm sứ…Không những vậy, sự đa dạng và tiện dụng dễ dàng tái chế đã đưa chất dẻo trở thành vật liệu chính trong ngành công nghiệp bao bì nói chung và thực phẩm nói riêng. Điều đó có thể thấy được tầm quan trọng và ý nghĩa ứng dụng to lớn mà nó mang lại cho chúng ta. Tuy nhiên, đa phần các chất dẻo hiện nay đều được tổng hợp theo con đường hóa học, là các hợp chất cao phân tử, khó tự phân hủy nê...