Novel dairy processing technologies : techniques, management, and energy conservation
著者
書誌事項
Novel dairy processing technologies : techniques, management, and energy conservation
(Innovations in agricultural and biological engineering)
Apple Academic Press, c2018
- : hardcover
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover:
applications of novel processing technologies in the dairy industry
novel drying techniques in the dairy industry
management systems and hurdles in the dairy industry
energy conservation and opportunities in the dairy industry
This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing.
The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions.
This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.
目次
Technology of Ohmic Heating for Pasteurization of Milk. Advances in Microwave-Assisted Processing of Milk. Advancement in Ghee Making Process. Technological Interventions in Kulfi Production: A Review. Hybrid Technology for Pasteurization of Milk. Classification of Dried Milk Products. Osmotic Dehydration: Principles and Applications in the Dairy Industry. Food Safety and Management System (FSMS): Applications in the Dairy Industry. Economic Analysis of Milk Marketing: Case Study in Haryana. Dairy Foods: Allergy and Intolerance. Day Lighting in Dairy Farms. Refrigeration Principles and Applications in the Dairy Industry. Energy Audits and Its Potential as a Tool for Energy Conservation in the Dairy Industry.
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