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commercial food warmer showcase heat preservation display insulation moisture cabinet for snack equipment



Tucker Gary S. Essentials of Thermal Processing Tucker Gary S. Essentials of Thermal Processing Новинка

Tucker Gary S. Essentials of Thermal Processing

15695.97 руб. Найти похожее
Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
Louis Theodore Heat Transfer Applications for the Practicing Engineer Louis Theodore Heat Transfer Applications for the Practicing Engineer Новинка

Louis Theodore Heat Transfer Applications for the Practicing Engineer

This book serves as a training tool for individuals in industry and academia involved with heat transfer applications. Although the literature is inundated with texts emphasizing theory and theoretical derivations, the goal of this book is to present the subject of heat transfer from a strictly pragmatic point of view. The book is divided into four Parts: Introduction, Principles, Equipment Design Procedures and Applications, and ABET-related Topics. The first Part provides a series of chapters concerned with introductory topics that are required when solving most engineering problems, including those in heat transfer. The second Part of the book is concerned with heat transfer principles. Topics that receive treatment include Steady-state Heat Conduction, Unsteady-state Heat Conduction, Forced Convection, Free Convection, Radiation, Boiling and Condensation, and Cryogenics. Part three (considered the heart of the book) addresses heat transfer equipment design procedures and applications. In addition to providing a detailed treatment of the various types of heat exchangers, this part also examines the impact of entropy calculations on exchanger design, and operation, maintenance and inspection (OM&I), plus refractory and insulation effects. The concluding Part of the text examines ABET (Accreditation Board for Engineering and Technology) related topics of concern, including economies and finance, numerical methods, open-ended problems, ethics, environmental management, and safety and accident management.
B. Higman W. How Food Made History B. Higman W. How Food Made History Новинка

B. Higman W. How Food Made History

Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
Peters Lauren Historic Preservation and the Livable City Peters Lauren Historic Preservation and the Livable City Новинка

Peters Lauren Historic Preservation and the Livable City

For both the preservation professional and urban planner, this book shows how preservation is a key to the creation of livable cities. The author Eric Allison, the founder and coordinated of the graduate historic preservation program at Pratt Institute in New York City, offers tools and case studies that preservationists and planners can learn from in implementing preservation projects or plans in cities large and small. This book is a must read for anyone working in or interested in these fields and the creation and maintenance of livable cities.
Grandison Alistair S. Food Processing Handbook Grandison Alistair S. Food Processing Handbook Новинка

Grandison Alistair S. Food Processing Handbook

24002.75 руб. Найти похожее
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006
Wang Qin Nanotechnology Research Methods for Food and Bioproducts Wang Qin Nanotechnology Research Methods for Food and Bioproducts Новинка

Wang Qin Nanotechnology Research Methods for Food and Bioproducts

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnology experimental research tools.
Coles Richard Food and Beverage Packaging Technology Coles Richard Food and Beverage Packaging Technology Новинка

Coles Richard Food and Beverage Packaging Technology

15693.35 руб. Найти похожее
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials – glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID
Mujumdar Arun S. Drying Technologies in Food Processing Mujumdar Arun S. Drying Technologies in Food Processing Новинка

Mujumdar Arun S. Drying Technologies in Food Processing

16478.19 руб. Найти похожее
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.
Alison Parks-Whitfield Food Styling and Photography For Dummies Alison Parks-Whitfield Food Styling and Photography For Dummies Новинка

Alison Parks-Whitfield Food Styling and Photography For Dummies

Discover how to style and photograph food like the pros Whether you're taking shots for a foodie blog, advertisements, packaging, menus, or cookbooks, Food Styling & Photography For Dummies shows you how to take the next step in your passion for food and photography. This attractive, informative, and fun guide to the fundamentals of food styling provides information on the tools and techniques used by some of the most successful industry professionals. Food Styling & Photography For Dummies provides you with the fundamentals of food styling and gives you the inside scoop on the tools and techniques used by some of the most successful industry professionals. Shows you how to translate taste, aroma, and appeal through color, texture, and portion Includes techniques such as extreme close-ups, selective focus, and unique angles to create dramatic effect Detailed coverage on lighting and composition Tips for choosing the proper equipment and mastering the use of camera settings, lenses, and post-production software Advice for creating a professional personality and getting your food photography business off the ground Whether you're an amateur or professional food photographer, Food Styling & Photography For Dummies is a fun and informative guide to photographing and arranging culinary subject matter.
Les Bratt Fish Canning Handbook Les Bratt Fish Canning Handbook Новинка

Les Bratt Fish Canning Handbook

15695.97 руб. Найти похожее
Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.
RSMeans RSMeans Cost Data RSMeans RSMeans Cost Data Новинка

RSMeans RSMeans Cost Data

RSMeans Cost Data, Student Edition provides a thorough introduction to cost estimating in a self-contained print and online package. With clear explanations and a hands-on, example-driven approach, it is the ideal reference for students and new professionals who need to learn how to perform cost estimating for building construction. Features include: Commercial and residential construction cost data in print and online formats Complete how-to guidance on the essentials of cost estimating A supplemental website with plans, specifications, problem sets, and a full sample estimate With more than 930 Location Factors in the United States and Canada, the data includes up-to-date system prices for more than 100 standard assemblies and in-place costs for thousands of alternates—making it easy to customize budget estimates and compare system costs. UNIT PRICES (organized in MasterFormat 2010) 1 General Requirements 2 Existing Conditions 3 Concrete 4 Masonry 5 Metals 6 Woods, Plastics & Composites 7 Thermal & Moisture Protection 8 Openings 9 Finishes 10 Specialties 11 Equipment 12 Furnishings 13 Special Construction 14 Conveying Equipment 21 Fire Suppression 22 Plumbing 23 Heating, Ventilating & Air Conditioning 26 Electrical 27 Communications 28 Electronic Safety & Security 31 Earthwork 32 Exterior Improvements 33 Utilities ASSEMBLIES A Substructure B Shell C Interiors D Services E Equipment & Furnishings F Special Construction G Building Site Work REFERENCE INFORMATION Equipment Rental Costs Crews Cost Indexes Reference Tables Square Foot Costs
Amelia Jeanroy Fermenting For Dummies Amelia Jeanroy Fermenting For Dummies Новинка

Amelia Jeanroy Fermenting For Dummies

Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation. Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee Covers how to ferment dairy into yogurt, kefir, cheese, and butter Explains how to ferment fruits, from lemons to tomatoes, and how to serve them Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.
Коврик-подстилка SERA THERMOSAFE 6mm Safety Pad and Heat Insulation подушка безопасности и теплоизоляция толщиной 6мм под аквариум 10мх60см Коврик-подстилка SERA THERMOSAFE 6mm Safety Pad and Heat Insulation подушка безопасности и теплоизоляция толщиной 6мм под аквариум 10мх60см Новинка

Коврик-подстилка SERA THERMOSAFE 6mm Safety Pad and Heat Insulation подушка безопасности и теплоизоляция толщиной 6мм под аквариум 10мх60см

Коврик под аквариум. Размер 1000*60 см, толщина 6мм. Используется для защиты дна аквариума от повреждений, вызванных неровностями подставки (песчинки, мелкие камни, искривления тумбы и т.п.). Также служит в качестве тепловой изоляции, что позволяет экономить электроэнергию. Информация с сайта производителя
Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Новинка

Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
K. Raju S. Fluid Mechanics, Heat Transfer, and Mass Transfer. Chemical Engineering Practice K. Raju S. Fluid Mechanics, Heat Transfer, and Mass Transfer. Chemical Engineering Practice Новинка

K. Raju S. Fluid Mechanics, Heat Transfer, and Mass Transfer. Chemical Engineering Practice

11510.86 руб. Найти похожее
This broad-based book covers the three major areas of Chemical Engineering. Most of the books in the market involve one of the individual areas, namely, Fluid Mechanics, Heat Transfer or Mass Transfer, rather than all the three. This book presents this material in a single source. This avoids the user having to refer to a number of books to obtain information. Most published books covering all the three areas in a single source emphasize theory rather than practical issues. This book is written with emphasis on practice with brief theoretical concepts in the form of questions and answers, not adopting stereo-typed question-answer approach practiced in certain books in the market, bridging the two areas of theory and practice with respect to the core areas of chemical engineering. Most parts of the book are easily understandable by those who are not experts in the field. Fluid Mechanics chapters include basics on non-Newtonian systems which, for instance find importance in polymer and food processing, flow through piping, flow measurement, pumps, mixing technology and fluidization and two phase flow. For example it covers types of pumps and valves, membranes and areas of their use, different equipment commonly used in chemical industry and their merits and drawbacks. Heat Transfer chapters cover the basics involved in conduction, convection and radiation, with emphasis on insulation, heat exchangers, evaporators, condensers, reboilers and fired heaters. Design methods, performance, operational issues and maintenance problems are highlighted. Topics such as heat pipes, heat pumps, heat tracing, steam traps, refrigeration, cooling of electronic devices, NOx control find place in the book. Mass transfer chapters cover basics such as diffusion, theories, analogies, mass transfer coefficients and mass transfer with chemical reaction, equipment such as tray and packed columns, column internals including structural packings, design, operational and installation issues, drums and separators are discussed in good detail. Absorption, distillation, extraction and leaching with applications and design methods, including emerging practices involving Divided Wall and Petluk column arrangements, multicomponent separations, supercritical solvent extraction find place in the book.
Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Новинка

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

37279.48 руб. Найти похожее
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

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The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
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