Snack Foods Processing

Author: Edmund W. Lusas
Editor: CRC Press
ISBN: 9781420012545
File Size: 32,76 MB
Format: PDF, Kindle
Read: 9577
Download

Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

The Complete Technology Book On Snack Foods 2nd Revised Edition

Author: Dr. Himadri. Panda
Editor: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 9381039240
File Size: 22,44 MB
Format: PDF, ePub
Read: 4179
Download

Snacking is becoming a way of life with many people. In some countries the average eating frequency is around 6 to 7 occasions per day. There are plenty of marketing niches and slots to be filled in the Snack food areas. Snack is a type of food not normally eaten as a main meal such as breakfast, lunch or dinner but to mitigate hunger between these meals. Snack may also be consumed between meals purely for the enjoyment of its taste. Traditionally snacks were prepared from leftovers or ingredients easily available at home and included sandwiches, nuts, fruits etc. They have become more appealing than prepared foods and contain tempting, flavourful ingredients. This book attempts to provide the processes for the manufacture of various Snack food items which has tremendous domestic and export market. It covers a variety of subjects from snack food emphasizing the evolving nature of snacks in our diet. Whether you are new to the field or you are pro facing broader responsibilities, Snack Food Processing provides valuable information gained through first-hand experience. It provides a clear, comprehensive overview of the Snack Food Processing which contains definitive content on developing, preparing, and processing various types of snack foods. The initial content is regarding snack food ingredients and the work progresses to discuss various types of snacks with processes in subsequent chapters, detailing their development, production and consumption, raw material requirement and flow chart. Detailed discussion on technical functions that includes product development followed by quality control and nutritional supplementation has also been included. Some chapter covers packaging, extrusion and other technologies of snack food manufacturing process. Special content on machinery equipment photographs along with supplier details has also been included. It is for people who want a technical based practical review on how snack foods are made. We hope that this book will meet every individual need who has thrust to explore technology on snack food processing. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea on where to start in solving problems when they arise.

Food Processing And Packaging Equipment Norway

Author:
Editor:
ISBN:
File Size: 66,57 MB
Format: PDF, Kindle
Read: 4752
Download


Snack Food Technology

Author: Samuel A. Matz
Editor: Springer Science & Business Media
ISBN: 940109778X
File Size: 14,84 MB
Format: PDF, Docs
Read: 4319
Download

This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.

Food Processing And Preservation

Author: G. Subbulakshmi
Editor: New Age International
ISBN: 9788122412833
File Size: 48,95 MB
Format: PDF, Docs
Read: 5695
Download

This Book Has Been Planned In Ten Chapters Covering The Complete Range Of Food Processing And The Related Activities In The Food Manufacturing Plants With Its Exhaustive Coverage And Systematic Style Of Presentation, This Book Would Serve As An Excellent Text For Students Of Food Science And Nutrition. Entrepreneurs And General Readers Would Also Find This Book To Be An Authoritative Reference Source. * Chapter 1 Starts With The Technological Processes Applied To Cereals, Our Staple Food And Explains The Need For Storing Grains Properly * Chapter 2 Covers The Processing Of Legumes, The Major Protein Source For Majority Of The Vegetarians * Chapter 3 Explains The Production Of Edible Oils From Oil Seeds * Chapter 4 Describes The Various Methods Used In Preserving Fruits And Vegetables * Chapter 5 Covers Dairy Products And The Need For Utilizing The By-Products Such As Whey, Ghee-Residue Etc. * Chapter 6 Discusses The Preservation And Storage Techniques Of Highly Perishable Flesh Foods Such As Meat, Poultry, Fish And Egg. * Food Additives Play A Major Role In Food Processing And Chapter 7 Describes The Functions And Uses Of These Additives In Foods. * Snack Foods Are Becoming Increasingly Popular Among The Younger Generation And The Merits Of Extruded Foods In Developing Health Foods And Supplementary Foods Have Been Brought Out In Chapter 8 * The New Methods Of Food Preservation Like Irradiation And The Safety Considerations Have Been Focussed Upon In Chapter 9 * The Last Chapter Deals With Packaging Technology That Has Shown The Most Rapid Development In Recent Years * Books And Journals For Further Reading Have Been Suggested Under Each Chapter.

Food Processing

Author:
Editor:
ISBN:
File Size: 25,33 MB
Format: PDF, ePub
Read: 4577
Download


Food Processing Industry

Author:
Editor:
ISBN:
File Size: 17,57 MB
Format: PDF, Docs
Read: 8684
Download


Foodreview

Author:
Editor:
ISBN:
File Size: 24,31 MB
Format: PDF, ePub, Mobi
Read: 828
Download


Manufacture Of Snacks Food Namkeen Pappad Potato Products

Author:
Editor: Engineers India Research In
ISBN: 8186732373
File Size: 16,21 MB
Format: PDF, Mobi
Read: 3591
Download

Extruded Snacks, Health Food Snacks, Snack Food Preservatio & Packaging, Details Of Plant, Machinery & Equipments, Instant Noodles, Namkeen, Namkeen & Sweets, Potato Products. Manufacturers Of Plants & Machineries Of Snacks Food, Manufacturers Of Machineries Of Papped Plants, Manufacturers Of Plant & Machineries Of Namkeen, Manufacturers Of Raw Materials, Suppliers Of Packaging Materials. Potato, Pappad & Barian Plant, Potato Waffers, Potato Chips, Packaging Of Snack Foods.

Chemical Process Control V

Author: Jeffrey C. Kantor
Editor: Amer Inst of Chemical Engineers
ISBN:
File Size: 40,47 MB
Format: PDF, ePub
Read: 7231
Download


Country Market Survey

Author:
Editor:
ISBN:
File Size: 52,50 MB
Format: PDF, ePub, Mobi
Read: 8594
Download


Snack Food

Author:
Editor:
ISBN:
File Size: 60,42 MB
Format: PDF, ePub, Docs
Read: 7393
Download


European Food Processing Industry

Author: Noyes Data Corporation
Editor: William Andrew
ISBN:
File Size: 63,64 MB
Format: PDF, Kindle
Read: 3840
Download


Nutritional Impact Of Food Processing

Author: Johann Carl Somogyi
Editor:
ISBN: 9783805548489
File Size: 70,92 MB
Format: PDF, Docs
Read: 8582
Download


Advances In Food Extrusion Technology

Author: Medeni Maskan
Editor: CRC Press
ISBN: 1439815216
File Size: 25,92 MB
Format: PDF, ePub, Mobi
Read: 4690
Download

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

Industrial Manufacture Of Snack Foods

Author: Sergio Serna-saldivar
Editor: Woodhead Pub Limited
ISBN: 9780955808500
File Size: 21,22 MB
Format: PDF, ePub
Read: 8050
Download

This book introduces the seven main snack classifications – popcorn; peanuts and tree nuts; potato snacks including potato chips and fabricated potato snacks; alkaline-cooked maize products (corn and tortilla chips); extruded snacks; wheat-based snacks; and all meat/animal based snacks from jerky to pork cracklings. From then on, all aspects of creating and manufacturing these snacks are covered, starting with selection and processing of raw materials. Detailed descriptions of processing the seven main snack types include information on frying, baking, extruding and seasoning, followed by information on packaging, storage, shelf-life and quality control. The book concludes with a section on nutritional value that is particularly pertinent to modern consumers.

Handbook On Fruits Vegetables Food Processing With Canning Preservation 3rd Edition

Author: NPCS Board
Editor: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330830
File Size: 79,33 MB
Format: PDF, ePub, Mobi
Read: 820
Download

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.

Aiche Symposium Series

Author: American Institute of Chemical Engineers
Editor:
ISBN:
File Size: 30,60 MB
Format: PDF, ePub
Read: 2825
Download


Physico Chemical Aspects Of Food Processing

Author: S.T. Beckett
Editor: Springer Science & Business Media
ISBN: 9780751402407
File Size: 57,81 MB
Format: PDF, ePub, Mobi
Read: 3764
Download

This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.

Food Machinery

Author: L M Cheng
Editor: Elsevier
ISBN: 1845698312
File Size: 70,26 MB
Format: PDF
Read: 4031
Download

This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.