Handbook Of Green Chemicals

Author: Michael Ash
Publisher: Synapse Info Resources
ISBN: 1890595799
Size: 26.12 MB
Format: PDF
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Handbook Of Green Chemicals from the Author: Michael Ash. More than 7000 trade name products and more than 2500 generic chemicals that can be used in formulations to meet envionmental concerns and government regulations. This reference is designed to serve as an essential tool in the strategic decision-making process of chemical selection when focusing on human and environmental safety factors.Industries Covered: Adhesives ? Refrigerants ? Water Treatment ? Plastics ? Rubber ? Surfactants ? Paints & Coatings ? Food ? PharmaceuticalsCosmetics ? Petroleum Processing ? Metal Treatment ? TextilesThe chemicals and materials included are used in every aspect of the chemical industry. The reference is organized so that the reader can access the information based on the trade name, chemical components, functions and application areas, 'green' attributes, manufacturer, CAS number, and EINECS/ELINCS number.It contains a unique cross-reference that groups the trade name chemicals by one or more of these green chemical attributes: Biodegradable ? Environmentally Safe ? Environmentally Friendly ? Halogen-Free ? HAP's-Free ? Low Global WarmingLow Ozone-Depleting ? Nonozone-Depleting ? Low Vapor Pressure ? Noncarcinogenic ? Non-CFC ? Non-HCFCNonhazardous ? Nontoxic ? Recyclable ? SARA-Nonreportable ? SNAP (Significant New Alternative Policy) CompliantVOC-Compliant ? Low-VOC ? VOC-Free

Food Science

Author: Norman N. Potter
Publisher: Springer Science & Business Media
ISBN: 146154985X
Size: 55.70 MB
Format: PDF, ePub, Mobi
View: 6897
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Food Science from the Author: Norman N. Potter. Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Managing Frozen Foods

Author: C J Kennedy
Publisher: Elsevier
ISBN: 1855736527
Size: 80.87 MB
Format: PDF, Docs
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Managing Frozen Foods from the Author: C J Kennedy. The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food. Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with: The book begins with a review of the safety of frozen foods in production and distribution. It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing. This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider. Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment. Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques. A practical and authoritative guide to best practice in maximising quality An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment The latest research into the frozen food industry from academic and industry experts

The Complete Technology Book On Processing Dehydration Canning Preservation Of Fruits Vegetables 3rd Revised Edition

Author: NIIR Board of Consultants & Engineers
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 9381039690
Size: 79.51 MB
Format: PDF, ePub, Mobi
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The Complete Technology Book On Processing Dehydration Canning Preservation Of Fruits Vegetables 3rd Revised Edition from the Author: NIIR Board of Consultants & Engineers. Fruits and vegetables are important sources of vitamins, minerals and dietary fibre. The consumption of fruits and vegetables has increased significantly as consumers have become more health-conscious. Whilst most fruit and vegetables should be eaten fresh, processed fruit and vegetables can be acceptable alternatives. Fruit and vegetables have many similarities with respect to their compositions, methods of cultivation and harvesting, storage properties and processing. Processing (canning, Dehydration & Preservation) increases the shelf life of fruits and vegetables. Fruits and vegetables are processed into a variety of products such as juices and concentrates, pulp, canned and dehydrated products, jams and jellies, pickles and chutneys etc. The extent of processing of fruits and vegetables varies from one country to another. The technology for preservation also varies with type of products and targeted market. Owing to the perishable nature of the fresh produce, international trade in vegetables is mostly confined to the processed forms. India is the second largest producer of fruits & vegetables in the world with an annual production of million tonnes. It accounts for about 15 per cent of the world’s production of vegetables. Due to the short shelf life of these crops, as much as 30-35% of fruits and vegetables perish during harvest, storage, grading, transport, packaging and distribution. Hence, there is a need for processing technology of fruits and vegetables to cater the domestic demand. The major contents of the book are procedures for fruit and vegetable preservation, chemical preservation of foods, food preservation by fermentation, preservation by drying, canning fruits, syrups and brines for canning, fruit beverages, fermented beverages, jams, jellies and marmalades, tomato products, chutneys, sauces and pickles, vegetables preparation for processing, vegetable juices, sauces and soups, vegetable dehydration, freezing of vegetables etc. The book also contains photographs of Production Line & Machinery.

Handbook Of Vegetable Preservation And Processing Second Edition

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1482212293
Size: 34.13 MB
Format: PDF, Kindle
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Handbook Of Vegetable Preservation And Processing Second Edition from the Author: Y. H. Hui. The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others. New Topics in the Second Edition include: Flavors and sensory perception Waste and by-products Genetic engineering HACCP Traceback Quality assurance Food processing and agro-industries face the scientific and technical challenges of increasing the production of vegetables. This extensively revised, reorganized, and expanded second edition brings together the expertise of almost 70 scientists and product experts from around the world to give you unparalleled coverage in terms of depth and breadth.

Food Processing

Author: J. Scott Smith
Publisher: John Wiley & Sons
ISBN: 047028997X
Size: 74.32 MB
Format: PDF, ePub, Mobi
View: 4736
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Food Processing from the Author: J. Scott Smith. Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.