Extraction Techniques for Food Processing Caleb Ramirez & Kai Peters
- ISBN: 9781788821735
- Edition: 1st
- ©Year: 2020
- List Price : 155
About the Book
Extraction is a process that is growing in importance. It is generally more energy efficient than competitive processes such as expression—the pressing of biological feed materials to liberate fluids. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. The food processing industry uses various techniques to transform food ingredients into different forms for consumers. Separation techniques may be used to remove skins from fruits, water from juices, or whey from cheese. Each separation technique is customized to the amount of waste that needs to be removed, and the resiliency of the food product being processed. This is the fundamental reason for writing this book at the present time, to indicate the wealth of knowledge becoming available on reactions in food processing, and the use of reaction technology toapply this knowledge in food processing.
Contents: 1. Modern Extraction Techniques for Food, 2. Extraction Processes Techniques, 3. Physical Principles of Extraction, 4. Cold Preservation of Food, 5. Thermal Processing of Food, 6. Separation Processes of Food, 7. Drying and Dehydration of Food Processing, 8. Postharvest Handling and Preparation of Foods Processing.
Caleb Ramirez teaches in the Department of Food Science and Human Nutrition. He has been teaching the Basic Nutrition and Food Science and Nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. Caleb Ramirez has published a number of Engage Learning texts, including Aquaculture Science, Introduction to Food Processing, Fundamentals of Plant and Soil Science, Food Science and Nutrition, Technology of meat, poultry and fish processing. He also co-authored Fundamentals of Plant Science.
Kai Peters qualified with a B.Sc. (Hons.) degree in Dairy Science. He is a Senior Lecturer in the Department of Food and Nutritional Sciences where his teaching interests include dairy science and food processing in general. His research has covered many aspects of dairy science and technology including the lactoperoxidase system, separation processes and the coagulation of milk and manufacture of dairy products, frequently involving industrial collaboration. He has supervised many PhD students and published around 134 research pa pers, edited one book a nd written a n u m ber of book cha pters.