Food and the City in Europe since 1800

This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history, and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have?”Food and the City in Europe since 1800″ also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ‘new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.

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Microbiology Handbook: Dairy Products

Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favor rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. “Microbiology Handbook: Dairy Products” provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial micro flora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and, hazards identified with the consumption of these products.

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Waste Treatment in the Food Processing Industry by: Lawrence K. Wang, Yung-Tse Hung, Howard H. Lo, Constantine Yapijakis

1. Supplies a concise, sharply focused, and economical reference to waste management in the food processing industry
2. Details the latest developments, technologies, practices, and strategies for food processing waste treatment and disposal
3. Explores the unique considerations and problems associated with each area of the food processing industry
4. Includes contributions from experts in every area of the food processing industry, making the information both authoritative and broadly applicable

Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial decision methodology, and regional and global environmental conservation specific to the food industry. Until now. Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices.

The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective topics, rather than relying on a single author’s expertise. The topics covered include dairies, seafood processing plants, olive oil manufacturing factories, potato processing plants, soft drink production plants, bakeries, and various other food processing facilities.

Professors, students, and researchers in the environmental, civil, chemical, sanitary, mechanical, and public health engineering and science fields will find valuable educational materials in this book. The extensive bibliographies for each type of food waste treatment or practice will be invaluable to environmental managers, or researchers who need to trace, follow, duplicate, or improve on a specific food waste treatment practice. Comprehensive in scope, the book provides solutions that are directly applicable to the daily waste management problems specific to the food processing industry.

Table of Contents
Treatment of Dairy Processing Wastewaters, T.J. Britz, C. van Schalkwyk, and Y.-T. Hung
Seafood Processing Wastewater Treatment, J.-H. Tay, K.-Y. Show, and Y.-T. Hung
Treatment of Meat Wastes, C.J. Banks and Z. Wang
Treatment of Palm Oil Wastewaters, M.A. Hassan, S. Yacob, Y. Shirai, and Y.-T. Hung
Olive Oil Waste Treatment, A. Awad, H. Salman, and Y.-T. Hung
Potato Wastewater Treatment, Y.-T. Hung, H.H. Lo, A. Awad, and H. Salman
Soft Drink Waste Treatment, J.P. Chen, S.-S. Seng, and Y.-T. Hung
Bakery Waste Treatment, J.P. Chen, L. Yang, R. Bai, and Y.-T. Hung
Food Waste Treatment, M. Ukita, T. Imai, and Y.-T. Hung
Index

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Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series) by: Gustavo V.

Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description of different industrial unit operations such as drying, grinding, mixing, agglomeration, and encapsulation that supply food powders of different composition and microstructure. It also includes several analytical tools to characterize food powders by their particle size, size distribution, physical properties, and functionality. Written from an engineering perspective, the book is designed and developed as a useful reference for individuals in both the food industry and academia interested in an organized and updated review. It is a valuable addition to the food powder technology literature and promotes additional interest in advancing food powders research, development, education and implementation.

Table of contents

Sampling.- Particle Properties.- Bulk Properties.- Storage.- Conveying.- Size Reduction.- Size Enlargement.- Encapsulation Processes.- Mixing.- Separation and Classification.- Drying.- Undesirable Phenomena and their Relation to Processing.

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Principles of Food, Beverage, and Labor Cost Controls

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on–the–job use.

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Food Plant Design (Food Science and Technology) by Antonio Lopez-Gomez

Balancing coverage of chemical engineering and food technology issues, this text discusses the design of the food processing system and the industrial food plant. Including modeling procedures for food processing systems and auxiliary systems, the authors discuss synthesis techniques and procedures to structure information and data on different food processing alternatives. They also cover food factory optimization and experimentation in the food plant. The book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques needed to solve design problems.

Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food engineering from this dual point of view but, most have not achieved balanced coverage of the two. Focusing on food processing, rather than chemical plants, Food Plant Design presents precise design details with photos and drawings of different types of food processing plants, including food processing systems, refrigeration and steam systems, conveying systems, and buildings.

The authors discuss the subject in an ordered format that gives you the tools to produce food products with minimum cost. Including modeling procedures for food processing systems and auxiliary systems, they elucidate synthesis techniques and procedures. Using a clear structure for different levels of information and data on different food processing alternatives, the book outlines solutions to plant design problems in the context of overall optimization of an agro-industrial system and corresponding food chain. It provides the work procedures and techniques for solving the design problems of a food processing plant and in making a defined food product.

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Optimization in Food Engineering (Contemporary Food Engineering)

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task. With contributions from a virtual who’s who in the food processing industry, this book evaluates the potential uses and limitations of optimization techniques for food processing, including classical methods, artificial intelligence-genetic algorithms, multi-objective optimization procedures, and computational fluid dynamics. Logically combining optimization techniques from many sources into a single volume, this book provides real solutions to the rising costs of food production.

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Encyclopedia of Human Nutrition Four-Volume Set (Repost)

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Waste Treatment in the Food Processing Industry by: Lawrence K. Wang, Yung-Tse Hung, Howard H. Lo, Constantine Yapijakis

# Supplies a concise, sharply focused, and economical reference to waste management in the food processing industry
# Details the latest developments, technologies, practices, and strategies for food processing waste treatment and disposal
# Explores the unique considerations and problems associated with each area of the food processing industry
# Includes contributions from experts in every area of the food processing industry, making the information both authoritative and broadly applicable

Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial decision methodology, and regional and global environmental conservation specific to the food industry. Until now. Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices.

The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective topics, rather than relying on a single author’s expertise. The topics covered include dairies, seafood processing plants, olive oil manufacturing factories, potato processing plants, soft drink production plants, bakeries, and various other food processing facilities.

Professors, students, and researchers in the environmental, civil, chemical, sanitary, mechanical, and public health engineering and science fields will find valuable educational materials in this book. The extensive bibliographies for each type of food waste treatment or practice will be invaluable to environmental managers, or researchers who need to trace, follow, duplicate, or improve on a specific food waste treatment practice. Comprehensive in scope, the book provides solutions that are directly applicable to the daily waste management problems specific to the food processing industry.

Table of Contents
Treatment of Dairy Processing Wastewaters, T.J. Britz, C. van Schalkwyk, and Y.-T. Hung
Seafood Processing Wastewater Treatment, J.-H. Tay, K.-Y. Show, and Y.-T. Hung
Treatment of Meat Wastes, C.J. Banks and Z. Wang
Treatment of Palm Oil Wastewaters, M.A. Hassan, S. Yacob, Y. Shirai, and Y.-T. Hung
Olive Oil Waste Treatment, A. Awad, H. Salman, and Y.-T. Hung
Potato Wastewater Treatment, Y.-T. Hung, H.H. Lo, A. Awad, and H. Salman
Soft Drink Waste Treatment, J.P. Chen, S.-S. Seng, and Y.-T. Hung
Bakery Waste Treatment, J.P. Chen, L. Yang, R. Bai, and Y.-T. Hung
Food Waste Treatment, M. Ukita, T. Imai, and Y.-T. Hung
Index

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Handbook of Conveying and Handling of Particulate Solids

Product Description:

This handbook presents comprehensive coverage of the technology for conveying and handling particulate solids. Each chapter covers a different topic and contains both fundamentals and applications. Usually, each chapter, or a topic within a chapter, starts with one of the review papers. Chapter 1 covers the characterization of the particulate materials. Chapter 2 covers the behaviour of particulate materials during storage, and presents recent developments in storage and feeders design and performance. Chapter 3 presents fundamental studies of particulate flow, while Chapters 4 and 5 present transport solutions, and the pitfalls of pneumatic, slurry, and capsule conveying. Chapters 6, 7 and 8 cover both the fundamentals and development of processes for particulate solids, starting from fluidisation and drying, segregation and mixing, and size-reduction and enlargement. Chapter 9 presents environmental aspects and the classification of the particulate materials after they have been handled by one of the above-mentioned processes. Finally, Chapter 10 covers applications and developments of measurement techniques that are the heart of the analysis of any conveying or handling system.

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Bakery Products: Science And Technology

In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including quality control and enzymes. Discussion of special bakery products is extensive, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products, and specialty bakery items from around the world, including Italian bakery foods.

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