The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.
"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.
Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol.
Author(s): Mustafa Bayram, Fahrettin Göğüş (auth.), Margarida Vieira, Peter Ho (eds.)
Series: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development 5
Edition: 1
Publisher: Springer US
Year: 2008
Language: English
Pages: 190
Tags: Food Science; Chemistry/Food Science, general
Front Matter....Pages i-xix
Front Matter....Pages 1-1
Mixing – Determining Mixing Parameters....Pages 3-19
Filtration I – Determining Filterability of Suspensions....Pages 21-26
Filtration II – Using a Plate-and-Frame Filter....Pages 27-33
Centrifugation – Separating Cream from Milkcentrifugation - Separating Cream from Milk....Pages 35-39
Concentration – Direct Osmotic Concentration of Liquid Foods....Pages 41-45
Osmotic Dehydration – Vacuum Impregnation of Fruit....Pages 47-51
Expression – Extraction of Pumpkin Oil....Pages 53-61
Front Matter....Pages 63-63
Dehydration I – Tray Drying of Apples Tray Drying Of ApplesTray Drying Of Apples ....Pages 65-70
Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process....Pages 71-76
Spray Drier – Atomization of Milk....Pages 77-80
Operating a Fluid Bed Drier....Pages 81-85
Freeze Drying Foods....Pages 87-95
Determining Freezing Times of Food with a Plate Freezer....Pages 97-104
Comparing Air Blast and Fluidized Bed Freezing....Pages 105-111
Pasteurization with a Plate Heat Exchanger....Pages 113-123
Sterilization in Cans....Pages 125-133
Front Matter....Pages 134-134
Ingredients in Infant Foods – Pregelatinized Amaranth amaranthamaranth Flour Using a Drum Dryer dryerdryer ....Pages 137-142
Wheat Crisps – Extrusion Cooking Technology....Pages 143-149
Semolina – Milling and Sieving....Pages 151-154
Semi-Hard Cheese – Cheese Making Technology....Pages 155-160
Back Matter....Pages 161-190
