Best Reference Books – Advance Thermal and Mechanical Operations in Food Processing

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We have compiled the list of Top 10 Best Reference Books on Advance Thermal and Mechanical Operations In Food Processing subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Advance Thermal and Mechanical Operations In Food Processing along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Advance Thermal and Mechanical Operations In Food Processing subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Advance Thermal and Mechanical Operations In Food Processing" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “The Chemistry of Thermal Food Processing Procedures (SpringerBriefs in Molecular Science)” by Maria Micali and Marco Fiorino

“The Chemistry of Thermal Food Processing Procedures (SpringerBriefs in Molecular Science)” Book Review: Book explains about the thermal processes in the food industry like pasteurization, sterilization, UHT processes, and others. Effects on a chemical level and possible failures from a safety viewpoint are also discussed. Several historical preservation techniques such as smoking, the addition of natural additives, irradiation, etc. are compared with the industrial systems at present, like fermentation, irradiation and the addition of food-grade chemicals. Storage protocols like cooling, freezing, etc and packing systems are elaborated with proper examples. The book also explains how new challenges that are coming out in the present scenario in the food sector can be approached. The content of the book is easy to understand and hence the book is preferable to even an undergraduate. Proper diagrams, examples, exercise questions and tables are given wherever necessary. The main topics covered in the book are Thermal Processing of Food Industries and Chemical Transformations, Undesired Chemical Alterations and Process-related Causes, The Role of Thermal Control and the Management of Thermal Machines.

2. “Engineering Aspects of Thermal Food Processing” by Simpson

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“Engineering Aspects of Thermal Food Processing” Book Review: The book has focused mainly on modelling, simulation, optimization, online control, and automation. The book starts with the fundamentals and new processes in the thermal processing industry and slowly moves towards mathematical modelling and simulation. Topics like Ohmic heating, Thermal sterilization, microwave processing, online control of thermal process deviations during retort sterilization of canned foods, are very well explained in the book. The book has explained 10 methods of food processing with proper diagrams and explanations. The concepts in the book are very well ordered such that every next topic in the book is related to the previous one and hence, the continuity of the reader does not break. It not only focuses on the theoretical part but also on the applications of the concept. The book can be preferred by chemical engineers, researchers related to food and security, and students related to similar disciplines.

3. “Validation of Thermal Processing of Foods in Large Agitated Vessel” by Karin Mehauden

“Validation of Thermal Processing of Foods in Large Agitated Vessel” Book Review: The book presents innovative advances in the physical and engineering aspects of thermal food processing, paying particular attention to modelling, simulation, optimization, online control, and automation. The book discusses almost all of the methods that can be used by the industry to ensure the safety of the food for consumption and also the ways that help increase its storage life. Other than its safety and increasing storage life, the book also explains how to maintain the nutritional value of the food though it is overprocessed. In this study, the heating and mixing efficiency of a bespoke vessel used for the heat treatment of complex foodstuffs were investigated. People related to Food Science and Technology, Food management and Food Researchers can prefer this book. The book also explains various latest technologies that play a vital role in food processing and food safety.

4. “Emerging Non Thermal Food Processing Technologies” by Perkins Muredzi

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“Emerging Non-Thermal Food Processing Technologies” Book Review: The students studying food science & technology and related courses/disciplines can read this book. This first book gives an idea about how its next editions would be. The book explains the important, most recommended and latest techniques in food processing. The book can be used as reference literature for industrialists and scholars. The book contains exercises in which the questions are arranged in order i.e. from an easy level to a hard one so that the students can recall all the concepts in a sequence that they had read. The concepts are explained with the help of proper diagrams. Case studies are also included wherever needed.

5. “Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches” by Prince Immanuel

“Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches” Book Review: The main aim of the book was the determination of process time, optimization of product quality, and evaluation of shelf life of retort pouch processed meat blocks at a suitable temperature. The book is useful and preferable to research centres staff, scientists, and even the students related to this field. The book is simple in language and easy to understand. It has used various diagrams and charts to explain a topic wherever necessary. The content in the book is well-organised such that even a beginner can understand about Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches. Due to well-arranged topics, readers can easily relate the topics with each other. The book starts with the introduction of Preservation techniques & the need for preservation and ends with The Role of Thermal Control and The Management of Thermal Machines.

6. “Unit Operations for the Food Industries” by WA Gould

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“Unit Operations for the Food Industries” Book Review: This textbook introduces the readers with the surface technologies that have emerged over the years. The book explains the impact of the technologies on the industry and the finished products. The book presents a journey from the time when everything was hand-laboured to the time when the works are being done just by a click. The non-professional plant workers will be able to understand this book and it is preferred to all the food processors, food technologists, food executives, sales individuals, students, etc to read this book. 99 figures, 8 tables and charts are used throughout the book. These tools have made it easy for readers to understand the concepts.

7. “Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)” by Ashutosh Tiwari and Mikael Syväjärvi

“Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)” Book Review: The focus of the book is mainly on the role of advanced materials in the food, water and environment. It monitors and discusses various harmful organisms and toxicants in water, beverages and food. The content presented by the book includes Layered double hydroxides and environment, Corrosion resistance of aluminium alloys of silanes, New generation material for the removal of arsenic from water, Enhancement of physical and mechanical properties of fibre, Environment-friendly acrylates latices, Nanoparticles for trace analysis of toxins, Recent development on gold nanomaterial as a catalyst, and many more. The methods and technologies used in food processing are elaborated using diagrams and flowcharts. The language of the book is easily understandable by the readers. The book is meant for students, chemical engineers, researchers, and scientists related to the field of food processing.

8. “Advanced Drying Technologies” by Tadeusz Kudra and Arun S Mujumdar

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“Advanced Drying Technologies” Book Review: This book presents the most recent progresses in thermal dehydration, drying, and dewatering. The book focuses on emerging equipment, innovative techniques, and cost-effective strategies for a variety of industrial and agricultural applications. It has provided classification and selection criteria for new and advanced drying systems. It has explained the technologies, how they have evolved. The focus of the book is on the industrial practitioners, researchers, scientists, and also the students. The book summarizes almost all the key developments that have taken place in the past two decades. The book contains various exercises that would help the reader to recall every concept that they have studied in the chapter. There are key notes in the end of the chapter so that the reader can have a quick revision.

9. “Introduction to Advanced Food Process Engineering” by Jatindra Kumar Sahu

“Introduction to Advanced Food Process Engineering” Book Review: The book provides a general reference on various aspects of processing, packaging, storage, and internal control and assessment systems, describing the essential principles and major applications of emerging food processing technologies. The book is split into three sections, systematically. The Section I of the book covers a good range of advanced food processing technologies including Osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, CA and MA storage of fruits and vegetables, and computational fluid dynamics modelling in food processing. The Section II of the book describes how to provide food safety and various non-destructive quality assessment systems using various techniques like machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. And the last section explores waste management, by-product utilization, and energy conservation within the food processing industry. With a stress on novel food processes, each chapter contains case studies and examples for instance state-of-the-art applications of the technologies discussed.

10. “Process–Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks” by Richard H Stadler and David R Lineback

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“Process–Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks” Book Review: This book merges the analytical, health, and risk management problems regarding all of the presently well-known processing-induced toxins which are able to be given in common foods. It considers the assorted process ways utilised within the manufacture of foods, as well as thermal treatment, drying, fermentation, preservation, fat process, and high hydrostatic pressure process, and thus the potential contaminants for every technique. The book discusses the analysis, formation, mitigation, health risks, and risk management of each unsafe compound. Additionally, squares measure new technologies and thus the impact of process on nutrients and allergens. The first part of the book includes the chapters like Specific Toxicants associated with process technology like amide, acrolein, heterocyclic aromatic amines, etc, hazards of dietary organic compound, HMF, Food irradiation and ends by explaining Dietary significance of processing-induced D-Amino acids. Then the second half starts with the reason of aggressive process, Food process and nutritionary facet, rising food technologies and ends by explaining the thought of Risk communication.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Advance Thermal and Mechanical Operations In Food Processing – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter