Relevant bibliographies by topics / Processing of food

Academic literature on the topic 'Processing of food'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Journal articles on the topic "Processing of food":

1

ME, E. Sankaran. "Distributed Control Systems in Food Processing." International Journal of Trend in Scientific Research and Development Volume-3, Issue-1 (December 31, 2018): 27–30. http://dx.doi.org/10.31142/ijtsrd18921.

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Ross, Charles C., G. Edward Valentine, Brandon M. Smith, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 72, no. 6 (October 1, 2001): 915–31. http://dx.doi.org/10.2175/106143000x138526.

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Grismer, Mark E., Charles C. Ross, G. Edward Valentine, Brandon M. Smith, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 73, no. 6 (October 1, 2001): 932–60. http://dx.doi.org/10.2175/106143001x143664.

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Grismer, Mark E., Charles C. Ross, G. Edward Valentine, Brandon M. Smith, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 74, no. 4 (July 2002): 377–84. http://dx.doi.org/10.2175/106143002x140143.

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Smith, Brandon M., and Charles C. Ross. "Food-Processing Wastes." Water Environment Research 75, no. 6 (October 1, 2003): 933–74. http://dx.doi.org/10.2175/106143003x141493.

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Smith, Brandon M., Charles C. Ross, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 76, no. 6 (September 2004): 1589–650. http://dx.doi.org/10.2175/106143004x142149.

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Smith, Brandon M., Charles C. Ross, and James L. Walsh. "Food-processing Wastes." Water Environment Research 77, no. 6 (September 2005): 1829–57. http://dx.doi.org/10.2175/106143005x54506.

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Smith, Brandon M., Charles C. Ross, James L. Walsh, Val Frenkel, and Sherman May. "Food-processing Wastes." Water Environment Research 78, no. 10 (September 2006): 1620–41. http://dx.doi.org/10.2175/106143006x119323.

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Smith, Brandon M., Charles C. Ross, and James L. Walsh. "Food Processing Wastes." Water Environment Research 79, no. 10 (September 2007): 1665–81. http://dx.doi.org/10.2175/106143007x218539.

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Frenkel, Val S., Gregg Cummings, Dennis E. Scannell, Walter Z. Tang, and Krishnanand Y. Maillacheruvu. "Food-Processing Wastes." Water Environment Research 80, no. 10 (October 2008): 1458–80. http://dx.doi.org/10.2175/106143008x328707.

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You might also be interested in the extended bibliographies on the topic 'Processing of food' for particular source types:
Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Processing of food":

1

Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.

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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.
2

Al-Maghrabi, Rana. "Measuring Food Volume and Nutritional Values from Food Images." Thèse, Université d'Ottawa / University of Ottawa, 2013. http://hdl.handle.net/10393/26287.

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Obesity and being overweight have become growing concerns due to their association with many diseases, such as type II diabetes, several types of cancer and heart disease. Thus, obesity treatments have been the focus of a large number of recent studies. Because of these studies, researchers have found that the treatment of obesity and being overweight requires constant monitoring of the patient’s diet. Therefore, measuring food intake each day is considered an important step in the success of a healthy diet. Measuring daily food consumption for obese patients is one of the challenges in obesity management studies. Countless recent studies have suggested that using technology like smartphones may enhance the under-reporting issue in dietary intake consumption. In this thesis, we propose a Food Recognition System (FRS) for calories and nutrient values assumption. The user employs the built-in camera of the smartphone to take a picture of any food before and after eating. The system then processes and classifies the images to detect the type of food and portion size, then uses the information to estimate the number of calories in the food. The estimation and calculation of the food volume and amount of calories in the image is an essential step in our system. Via special approaches, the FRS can estimate the food volume and the existing calories with a high level of accuracy. Our experiment shows high reliability and accuracy of this approach, with less than 15% error.
3

Yu, Liang. "Extrusion processing of protein rich food formulations." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.

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Extrusion has been widely used as a high-temperature short-time process to produce commercially shelf stable extruded products. Many physical and chemical changes take place during the process, including the gelatinization of starch, denaturation of protein and even complete cooking. To fully understand changes during the process, evaluation of the effect of extrusion process variables on the extruded product is very important. There are many process and product-dependent variables associated with the extrusion process such as barrel temperature, screw speed, die diameter and raw material composition (moisture, starch, protein and fat contents). In general, commercial extruded products have mainly focused on starch-rich products which are generally are low in protein content. The overall objective of this research was to prepare high-value protein-rich products through the use of extrusion processing.In order to evaluate the influence of added protein [soy protein isolate, (SPI)] to a corn-based system, a two step procedure was employed. Firstly, the effect of feed moisture, screw speed and barrel temperature on physical properties of extruded corn flour and SPI blends was evaluated to generate a basic understanding of the influence of operational parameters. This was expanded to include higher protein levels in the subsequent study. The physical properties of the extruded material considered were expansion ratio, bulk density, breaking strength, water solubility index, rehydration ratio and color. All these properties were significantly (P ≤ 0.05) affected by the process variables. An optimization study was performed to determine optimum variable levels to achieve desirable properties of extruded product within selected constraints.As residence time distribution (RTD) is an important aspect of the extrusion process. The RTD of SPI and corn flour mixtures was studied under different screw speeds (75, 100 and 125 rpm), raw material moisture (25, 30 and 35%) and die diameter (3 and 5 mm) configurations. Two conventional flow models served to represent the RTD patterns in the extruder: the frequency model (F distribution) and the cumulative RTD model (E-distribution). The parameters of these models – the half concentration internal age and particle accumulation rate – were determined by a nonlinear regression. These models' parameters were found to be responsive to process variables, and both F and E distributions were well predicted.As extruded products produced under the above conditions remained high in moisture content and water activity, in order to achieve shelf stability it was necessary to lower their moisture and water activity levels. The effect of extrusion process variables on the drying behavior of the product was studied next. Since there were many test samples, a simple drying set-up operating under moderate temperature (55°C), humidity and airflow conditions was used. The extrusion process variables were found to significantly (P ≤ 0.05) affect the drying behaviour of the product. Models were developed to predict drying times to reduce the product moisture to stable levels (water activity below 0.75). Selected extrusion products with 50% protein content were subjected to frying at different temperatures (145ºC, 165ºC, 185ºC) and for different durations (0 to 660 s). The resultant products' physical characteristics, including breaking strength, oil uptake, color and moisture content were evaluated, and a sensory test was performed to describe the acceptability of the products. Frying conditions which yielded products of acceptable quality were identified.Overall, the research contributes to a better understanding of the extrusion process of high SPI content corn flour blends. Together with post extrusion treatments including drying and frying, the process can produce good quality protein-rich extrusion products for use in further preparations or as a fried snack.
Processus à haute température et de courte durée, l'extrusion permet la production de produits d'extrusion comestibles à longue vie commercial. Durant ce processus il survient des changements incluant la gélatinisation de l'amidon, la dénaturation des protéines, ainsi qu'une cuisson uniforme et complète. Pour bien maîtriser ces changements, une évaluation de l'effet des variables du processus d'extrusion sur l'extrudat est de rigueur. Plusieurs variables, soit la température du fourreau, la vitesse de la vis, le diamètre de la filière et la composition de la matière première (teneur en eau, en amidon, en protéines et en gras), sont liées au processus ainsi qu'au produit. Les produits commerciaux extrudés demeurent riche en amidon, mais pauvre en protéines. La présente recherche visa à préparer, par l'entremise d'une transformation par extrusion, des produits de haute valeur, riches en protéines.Afin d'évaluer l'influence d'un ajout de protéine [isolats de protéine de soya, (IPS)] à un système à base de maïs, un processus à deux étapes fut étudiés. L'effet de la teneur en eau du matériel, de la vitesse de la vis et de la température du fourreau sur les propriétés physiques d'extrudats d'un mélange d'ISP et de farine de maïs furent évalués, pour évaluer l'influence des paramètres opérationnels. L'inclusion de teneurs en protéine plus élevés suivi. Les propriétés physiques de l'extrudat considérés furent le taux de foisonnement, la densité apparente, la résistance à la rupture, l'indice de solubilité dans l'eau, le taux de réhydratation, et la couleur. Toutes celles-ci furent influencées (P ≤ 0.05) par les variables de transformation. Une optimisation des variables de transformation pour obtenir un extrudat aux propriétés voulues sous certaines contraintes d'opération suivit.La distribution temps séjour (DTS) est un important aspect du processus d'extrusion. La DTS de mélanges d'IPS et de farine de maïs fut déterminée sous différentes vitesses de vis (75, 100 ou 125 rpm), teneurs en eau du matériel brut (25, 30 ou 35%) et diamètre de la filière (3 ou 5 mm). Deux modélisations conventionnelles du débit, l'une liée à la fréquence (distribution F) et l'autre cumulative (distribution E), servirent à représenter le cours du DTS dans l'extrudeur. L'âge interne à mi-concentration et le taux d'accumulation de particules, déterminés par régression non-linéaire, répondirent bien aux variables de transformation, les distributions E et F étant prédites avec exactitude.Comme ces extrudats maintinrent une teneur et une activité en eau élevée, il fut nécessaire, afin d'obtenir une bonne stabilité sur les tablettes, de diminuer ces derniers. Un étude sur l'effet des variable du processus d'extrusion sur le séchage subséquent de l'extrudat fit suite. Étant donné le grand nombre d'échantillons, un simple appareillage de séchage, fonctionnant à de températures, taux d'humidités et flux d'air moyens, fut utilisé. Les variables du processus d'extrusion influencèrent (P ≤ 0.05) le séchage du produit. Des modélisations furent développées afin de prédire le temps nécessaire pour réduire la teneur en eau du produit à un niveau stable (activité de l'eau en deçà de 0.75). Des extrudats d'une teneur en protéine de 50% furent frits à des températures de 145ºC, 165ºC, et 185ºC pour 0 à 660 s. La résistance à la rupture, l'absorption d'huile, la couleur et la teneur en eau des produits frits furent évalués. Un test organoleptique évalua l'acceptabilité des produits. Les conditions de friture donnant une qualité acceptable furent identifiées.Ces études contribuèrent à une meilleure compréhension du processus d'extrusion de mélanges de farine de maïs à haute teneur en ISP. Apparié aux traitements post-extrusion de séchage ou de friture, le processus permet de produire des extrudats de qualité à haute teneur en protéines pouvant passer par une étape de préparation additionnelle ou être consommées directement comme croustille frite.
4

Tirrell, Benjamin M. "ORGANIZATIONAL ECONOMICS AND THE FOOD PROCESSING INDUSTRY." UKnowledge, 2004. http://uknowledge.uky.edu/gradschool_theses/171.

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The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm's decision process. However, several theories exist in this discipline, operating in fundamentally different ways. This paper examines the two prevalent organizational theories, Transaction Cost Economics and Agency Theory, through a study of the food processing industry. This sector is thoroughly analyzed in order to make predictions from each theory regarding the aspects of capital structure and firm expansion. With accounting data for a sample of food processing firms, these predictions are then tested empirically using an ICAPM model in a cross-section of expected stock returns. Our results indicate that Agency Theory is the relevant organizational model for food manufacturers, making it the appropriate tool for evaluating the actions of these firms in agricultural markets.
5

Tang, Deborah. "Neurobiological processing of food and smoking cues." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123056.

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Cues are stimuli that precede, and through conditioning, eventually predict rewards. Cues associated with reward are an instrumental and motivating force behind learned behaviours, such as smoking a cigarette, or even eating. Much of this conditioning process takes place in the brain.Research suggests that the brain processes food and smoking cues in similar ways. It also shows that biological influences such as genetics and hormones can shape the way we process drugs and foods. For example, the gene CYP2A6, has been linked to increased smoking activity and decreased smoking cessation rates, which may be due to differences in smoking cue conditioning. In addition, acute administration of the hunger signaling hormone, ghrelin, has been linked to increased response to food cues in the brain. Despite the current research, details of the brain network involved in processing rewarding cues is not known, and there is still much to learn about the biological influences of reward cue signaling in the brain. In this thesis, we test the hypothesis that food and smoking cues elicit the same network in the brain by carrying out a meta-analysis of food and smoking brain imaging studies. We also test the hypothesis that individual differences in responding to cues is shaped by biological mechanisms, such as nicotine metabolism and hormonal signaling, by looking at the influence of nicotine metabolism and the CYP2A6 gene when processing smoking cues in the brain, and also by exploring the effect of ghrelin and the consequences of changes in cue sensitivity on active decision making and value when processing food cues in the brain. This thesis outlines the importance of cues that are associated with reward by summarizing what parts of the brain consistently responds to food and smoking cues, and demonstrating how biology can shape the brain's processing of cues, as measured using functional Magnetic Resonance Imaging.
Les signaux déclencheurs sont des stimuli qui précèdent et peuvent éventuellement par le conditionnement prévoir des récompenses. Ces signaux associés à la récompense sont une force instrumentale et motivante derrière les comportements appris, comme fumer, ou même manger. Une grande partie de ce processus de conditionnement a lieu dans le cerveau.Les données de la litérature suggèrent que le cerveau traite les signaux déclanchant l'alimentation et le comportement tabagique de la même façon. Il a également était montré que certaines influences biologiques, tels que la génétique et les hormones,, peuvent modifier notre rapport aux drogues et aux aliments. Par exemple, le gène CYP2A6, est lié à une augmentation de la consommation de tabac ainsi qu'à une diminution du taux de sevrage tabagique, qui peuvent être dues à des différences de conditionnement face aux signaux déclencheurs. En outre, l'administration aiguë de l'hormone de signalisation de la faim, la ghréline, est liée à une augmentation de la réponse aux signaux alimentaires dans le cerveau.Malgré les recherches en cours, le détail des réseaux neuronaux impliqués dans le traitement des signaux déclencheurs n'est pas connu, et il y a encore beaucoup à apprendre sur les facteurs biologiques influençant ces signaux de récompense dans le cerveau. Dans cette thèse, nous avons testé l'hypothèse que les signaux déclenchant l'alimentation et le comportement tabagique impliquent le même réseau neuronal, et ce par la réalisation d'une méta-analyse des études en imagerie cérébrale sur l'alimentation et le tabagisme. Nous avons également testé l'hypothèse que les différences interindividuelles dans la réponse à ces signaux est sous-tendue par des mécanismes biologiques, tels que le métabolisme de la nicotine et la signalisation hormonale, et ce en examinant l'influence du métabolisme de la nicotine et du gène CYP2A6 lors du traitement cérébral des signaux déclenchant le comportement tabagique, et en explorant l'effet de la ghréline et les conséquences des changements de sensibilité aux signaux déclencheurs sur la prise de décision active et la valence lors du traitement de signaux alimentaires dans le cerveau.Cette thèse souligne l'importance des signaux déclencheurs associés à la récompense en montrant les parties du cerveau répondant systématiquement aux signaux déclenchant l'alimentation et le comportement tabagique, et en démontrant comment la biologie peut façonner le traitement neuronal de ces signaux, mesurés à l'aide de l'imagerie par résonance magnétique.
6

Babcock, Jessica. "Redeveloping a Montana food processing industry the role of food innovation centers /." CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.

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Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

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Faouaz, M. H. "Computer modelling of changes to food during processing." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288108.

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Gebreselassie, Etsehiwot Yohannes. "Composition and Stability of Phytochemicals during Food Processing." Thesis, North Dakota State University, 2015. https://hdl.handle.net/10365/27469.

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Dietary phytochemicals are thought to reduce the incidence of chronic degenerative diseases. The concentration of these phytochemicals has been extensively studied, but less is known about their stability during food processing. The objective of this study was to determine the stability of lignans and other phytochemicals during the vinification and brewing processes. The amount of secoisolariciresinol diglucoside (SDG), gallic acid, caffeic acid, coumaric acid, chlorogenic acid, and ferulic acid increased up to 45 % during the vinification process; however, the amount of folic acid remained unchanged. SDG content was determined in barley for the first time. The SDG content also varied among barley varieties and showed a year-to-year variation. In addition, no SDG was detected during the mashing, lautering, boiling, and fermentation steps of the brewing process. Overall, processing techniques used in this study caused various effects on the stability of phytochemicals.
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Tsubaki, Shuntaro. "Refinery of Food Processing Biomass by Microwave Heating." Kyoto University, 2010. http://hdl.handle.net/2433/120468.

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Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第15425号
農博第1810号
新制||農||979(附属図書館)
学位論文||H22||N4524(農学部図書室)
27903
京都大学大学院農学研究科地域環境科学専攻
(主査)教授 東 順一, 教授 二井 一禎, 教授 縄田 栄治
学位規則第4条第1項該当
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Books on the topic "Processing of food":

1

Clark, Stephanie, Stephanie Jung, and Buddhi Lamsal, eds. Food Processing. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.

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Smith, J. Scott, and Y. H. Hui, eds. Food Processing. Ames, Iowa, USA: Blackwell Publishing, 2004. http://dx.doi.org/10.1002/9780470290118.

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Dash, Kshirod Kumar, and Sourav Chakraborty. Food Processing. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003163251.

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Simpson, Benjamin K. Food biochemistry and food processing. 2nd ed. Ames, Iowa: Wiley-Blackwell, 2012.

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Simpson, Benjamin K. Food biochemistry and food processing. 2nd ed. Ames, Iowa: Wiley-Blackwell, 2012.

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Simpson, Benjamin K., ed. Food Biochemistry and Food Processing. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.

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Hui, Y. H., ed. Food Biochemistry and Food Processing. Ames, Iowa, USA: Blackwell Publishing, 2006. http://dx.doi.org/10.1002/9780470277577.

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Canada, Industry Science and Technology Canada. Food processing equipment. Ottawa: Industry, Science and Technology Canada, 1991.

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Holden, Nick, Brijesh K. Tiwari, and Tomas Norton. Sustainable food processing. Chichester, West Sussex, UK: John Wiley & Sons Inc., 2014.

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Brennan, J. G., and Alistair S. Grandison. Food processing handbook. 2nd ed. Weinheim: Wiley-VCH, 2012.

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Book chapters on the topic "Processing of food":

1

Kilgour, O. F. G. "Food Processing." In Mastering Nutrition, 134–62. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-17814-8_7.

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Sherwood, Andrew N., Milorad Nikolic, John W. Humphrey, and John P. Oleson. "Food processing." In Greek and Roman Technology, 158–84. Second edition. | Abingdon, Oxon ; New York, NY : Routledge, 2019. | Series: Routledge sourcebooks for the ancient world: Routledge, 2019. http://dx.doi.org/10.4324/9781315682181-5.

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Shin, Joongmin, and Susan E. M. Selke. "Food Packaging." In Food Processing, 249–73. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch11.

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Tola, Yetenayet Bekele, and Hosahalli S. Ramaswamy. "Thermal Processing Principles." In Food Biochemistry and Food Processing, 725–45. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch38.

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Ovissipour, Mahmoudreza, Barbara Rasco, and Gleyn Bledsoe. "Aquatic Food Products." In Food Processing, 501–34. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch22.

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Gunasekaran, Sundaram. "Nanotechnology for Food." In Food Processing, 171–205. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch8.

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Dieu, Tran Thi My. "Food Processing and Food Waste." In Sustainability in the Food Industry, 23–60. Ames, Iowa, USA: A John Wiley & Sons, Ltd., 2012. http://dx.doi.org/10.1002/9781118467589.ch2.

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Skjöldebrand, C. "Food-Processing Equipment." In Handbook of Food Factory Design, 51–77. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7450-0_3.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Food Processing Dimensions." In Dimensions of Food, 46–55. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_6.

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Kumar, Arun, and Jay Shankar Singh. "Food Processing Wastewater." In Microalgae in Waste Water Remediation, 175–94. First edition. | Boca Raton : CRC Press, Taylor & Francis Group, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429298080-10.

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Conference papers on the topic "Processing of food":

1

Hamashima, Hideki, Manabu Shibuta, Yosuke Nishimura, and Shigeru Itoh. "Development of Pressure Vessel for Food Processing." In ASME 2010 Pressure Vessels and Piping Division/K-PVP Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/pvp2010-25670.

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Abstract:
On the food processing using the shock wave, we have developed the pressure vessel with the device generating the shock wave. By using the silicone rubber as a medium for the shock waves transported to the foods, the processing system that established the health and safety was constructed. The food processing was performed using the shock wave generated by the high power spark. In this research, in order to confirm the mechanism for the shock propagation on the food processing, the experiments and numerical calculations about the underwater explosion using an explosive were performed. In the experiment, the process of the propagation of shock wave and the bubble gas generated by the explosion was observed by the high-speed video camera. The numerical calculations for the shock propagation on the food processing were performed by using the general-purpose software LS-DYNA using the Finite Element Method. The experimental and numerical results were examined. According to the results, some points of the mechanism of the shock propagation and the bubble gas on the food processing were clarified.
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Du, Dehong. "Food Hygiene and Quality Control in Food Processing." In 2015 3rd International Conference on Education, Management, Arts, Economics and Social Science. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/icemaess-15.2016.11.

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Oda, Asuka, Toshiaki Watanabe, and Shigeru Itoh. "Basic Study on Pressure Vessel for Food Processing by Shock Loading." In ASME 2006 Pressure Vessels and Piping/ICPVT-11 Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/pvp2006-icpvt-11-93482.

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Underwater shockwave is easily generated by means of explosion of explosive and by means of high voltage electric discharges in water. It has characteristics of high pressure, very short duration of action, and permeation [1]. Therefore, underwater shockwave can destroy only materials inside without destroying their outside. We tried using application of underwater shockwave to some foods as food processing device. At this experiment, foods were applied underwater shockwave by using detonating fuse and electric detonator in water tank. Foods sample was apples, Japanese radishes, and burdocks. In the result, foods were made soft. From result of apples, we easily got juice by squeezing by woman’s power without grating up apples. And there was difference of content of polyphenols in juice between application underwater shockwave to apples and non-application. Extraction of Japanese radish was improved. From these experimental results, we suggest necessity spec of shockwave processing vessel for food processing.
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Bednář, Jiří, Jaroslav Vrchota, and Ladislav Rolínek. "ICT in Food Processing Industry." In Hradec Economic Days 2020, edited by Petra Maresova, Pavel Jedlicka, Krzysztof Firlej, and Ivan Soukal. University of Hradec Kralove, 2020. http://dx.doi.org/10.36689/uhk/hed/2020-01-005.

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5

Wantuch, Agnieszka. "PEF in food processing poles." In 2019 15th Selected Issues of Electrical Engineering and Electronics (WZEE). IEEE, 2019. http://dx.doi.org/10.1109/wzee48932.2019.8979869.

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6

Zaka, K. O. "Household processing and dissemination of tomato paste technology." In FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110161.

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Watanabe, Toshiaki, Hironori Maehara, Asuka Oda, and Shigeru Itoh. "Effect of Shock Loading on Food Processing." In ASME 2006 Pressure Vessels and Piping/ICPVT-11 Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/pvp2006-icpvt-11-93462.

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In the food industry, it is hoping high value-aided product and the increase in efficiency of food processing. On the other hand, we get an experimental result that the load of the shock wave improves an extraction of food, and soften food. But, the safe and high efficiency pressure vessel for the processing is necessary to apply these technologies to the food processing field actually. Therefore, we are planning the development of the pressure vessel for food processing. The fundamental data of the shock loading to food are necessary in order to make suitable vessel. As for these data, it is variety the specifications required by the kind of food and effect to expect. We report the result that shock wave loading was done to various food.
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Ahmed Wani, Idrees. "Applications of nanotechnology in food processing and food packaging: A review." In Proceedings of the International Conference on Nanotechnology for Better Living. Singapore: Research Publishing Services, 2016. http://dx.doi.org/10.3850/978-981-09-7519-7nbl16-rps-28.

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Mills, C., A. Sancho, N. Rigby, J. Jenkins, and A. Mackie. "The role of processing and the food matrix in allergenicity of foods." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061342.

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Zgavarogea, Ramona. "MONITORING THE WASTEWATER FROM FOOD PROCESSING." In 15th International Multidisciplinary Scientific GeoConference SGEM2015. Stef92 Technology, 2011. http://dx.doi.org/10.5593/sgem2015/b31/s12.059.

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Reports on the topic "Processing of food":

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Zilinski, Lisa. Food Technology and Processing / Food Preservation - University of South Florida. Purdue University Libraries, January 2012. http://dx.doi.org/10.5703/1288284315003.

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Akers, D. W., A. M. Porter, and D. M. Tow. Sonic Temperature Sensor for Food Processing. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/5082.

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Akers, D. W., A. M. Porter, and D. M. Tow. Sonic temperature sensor for food processing. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/554297.

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Bradley, Matthew, Derek LaPolice, Christian Peterson, Joseph R. Vanstrom, and Jacek A. Koziel. Water Usage Reduction at Food Processing Facility. Ames: Iowa State University, Digital Repository, April 2018. http://dx.doi.org/10.31274/tsm416-180814-21.

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Asante, Seth B., Catherine Ragasa,, and Kwaw S. Andam. Drivers of food safety adoption among food processing firms: A nationally representative survey in Ghana. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134207.

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Baker, E. G., R. S. Butner, L. J. Jr Sealock, D. C. Elliott, and G. G. Neuenschwander. Thermocatalytic conversion of food processing wastes: Topical report, FY 1988. Office of Scientific and Technical Information (OSTI), January 1989. http://dx.doi.org/10.2172/6529984.

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Elliott, D. C., and T. R. Hart. Low-temperature catalytic gasification of food processing wastes. 1995 topical report. Office of Scientific and Technical Information (OSTI), August 1996. http://dx.doi.org/10.2172/379027.

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Lewis, Glen, Barbara Atkinson, and Ivin Rhyne. California Food Processing Industry Wastewater Demonstration Project: Phase I Final Report. Office of Scientific and Technical Information (OSTI), September 2009. http://dx.doi.org/10.2172/973567.

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Goeb, Joseph, Phoo Pye Zone, Nang Lun Kham Synt, A. Myint Zu, Yulu Tang, and Bart Minten. Agro-processing, food prices, and COVID-19 shocks: Evidence from Myanmar’s rice mills. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134311.

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Dale, M., S. Havlik, W. Lee, D. Lineback, C. Park, and M. Okos. The production of chemicals from food processing wastes using a novel fermenter separator. Office of Scientific and Technical Information (OSTI), January 1990. http://dx.doi.org/10.2172/6926579.

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