Search Results for beverages - Narrowed by: Food processing machinery.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dbeverages$0026qf$003dSUBJECT$002509Subject$002509Food$002bprocessing$002bmachinery.$002509Food$002bprocessing$002bmachinery.$0026ps$003d300?dt=list2024-05-19T02:19:35ZRecent Developments in High Pressure Processing of Foods.ent://SD_ILS/0/SD_ILS:2796302024-05-19T02:19:35Z2024-05-19T02:19:35Zby Rastogi, Navin K.<br/>Call Number 664.02<br/>Publication Date 2014<br/>Summary Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.<br/>Format: Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=1398414">Click here to view book</a><br/>Handbook of Farm, Dairy, and Food Machinery [electronic resource].ent://SD_ILS/0/SD_ILS:325692024-05-19T02:19:35Z2024-05-19T02:19:35Zby Kutz, Myer.<br/>Call Number 664.02<br/>Publication Date 2007<br/>Summary Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization. The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes t<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=428653">Click here to view book</a><br/>