Food and beverage processing and engineering Books

Book SynopsisThe technology of wine production explained for the student and the lover of wine.Table of ContentsChapter 1 THE GIFT OF NATURE The origins of wine The natural cycle Enzymes in nature Wine and health - Alcohol - Phenolic compounds - Resveratrol - Potassium - Histamine - Ethyl carbamate - Sulfites (Sulfur dioxide) The modern paradox Chapter 2 IN THE VINEYARD The vine Factors influencing the vine Phylloxera & grafting Terroir Climate Training & pruning Soil and water Irrigation Green harvest and green operations Vineyard maintenance - Viticulture Raisonnee (La Lutte Raisonnee) - Organic viticulture - Biodynamic viticulture - Precision viticulture Chapter 3 INSIDE THE GRAPE Sugars Acids Mineral salts Phenolic compounds - Tannins - Anthocyanins - Other polyphenols Flavour components Proteins and colloids Veraison and maturity Chapter 4 THE ROLE OF OXYGEN Old-style winemaking Dissolved oxygen Anaerobic winemaking Antioxidants - Carbon dioxide - Nitrogen - Argon Sparging The positive role of oxygen Chapter 5 PRODUCING THE MUST Harvesting the grapes - Picking by hand - Machine harvesting Transport to the winery Sorting De-stemming Crushing the grapes Draining the juice Pressing the berries - The basket press - Horizontal screw press - Pneumatic press - Tank press - Continuous screw press Chapter 6 ADJUSTING THE MUST Sulfur dioxide Clarification (white and pink wines) - Settling - Centrifugation - Flotation Hyperoxidation Acidification Deacidification Enrichment Must concentration - Vacuum distillation - Cryoextraction (cryoconcentration) - Reverse osmosis Nutrients - Bentonite - Activated charcoal - Tannin Chapter 7 FERMENTATIONS Yeasts The action of yeasts Wild fermentation Cultured yeasts Control of temperature Monitoring the fermentation Stopping the fermentation A 'stuck' fermentation The malolactic fermentation Chapter 8 RED AND PINK WINE PRODUCTION Fermentation vessels Maceration Traditional punching down Submerged cap process Pumping-over systems Delestage (Rack and return) Autovinifier Rotary fermenters Thermovinification Flash release (Flash detente) Carbonic maceration (Maceration carbonique) Variants on carbonic maceration - Whole bunch fermentation - Whole berry fermentation Pink wines - Short maceration or direct press - Saignee - Vin d'une nuit Chapter 9 WHITE WINE PRODUCTION Dissolved oxygen Cool fermentation Skin contact (maceration pelliculaire) Tank vs. barrel Sur lie ageing and batonnage Sweet wines - Addition of grape concentrate - Addition of grape juice - Stopping the fermentation - Dehydrated grapes - Frozen grapes Chapter 10 SPARKLING AND FORTIFIED PROCESSES Sparkling wines - Traditional method - Artisanal method - Transfer method - Tank method (Cuve Close, Charmat, Metodo Italiano) - The Asti method - Carbonation ('Pompe bicyclette') Fortified wines (liqueur wines) - Vins doux naturels (VDN) - Port - Sherry - Madeira - Marsala Chapter 11 SPECIALITY WINES The technical revolution Organic wines vs. made from organic grapes Biodynamic wines Natural wines Vegan wines Kosher wines Does it make a better wine? Amber wines (Orange wines) Low alcohol wines Wine products Chapter 12 WOOD & MATURATION Type of wood Size of vessel Seasoning and toasting Fermentation in barrel Maturation in wood Putting the wood in the wine Micro-oxygenation Chapter 13 PRINCIPAL COMPONENTS OF WINE Alcohols Acids Esters Residual sugars Glycerol Aldehydes and ketones Phenolic compounds Chapter 14 CLARIFICATION AND FINING Is treatment necessary? Racking Protection from oxidation Blending Colloids Fining Fining agents - Ox blood - Egg white - Albumin - Gelatine - Isinglass (ichthyocol or colle de poisson) - Casein - Silica sol (Kieselsol) - Vegetal proteins - Bentonite - Tannin - Polyvinylpolypyrrolidone (PVPP) - Activated charcoal Other specialized fining agents Allergens Blue fining Chapter 15 TARTRATE STABILIZATION Natural and harmless? Cold stabilization Contact process Ion exchange Electrodialysis Metatartaric acid Carboxymethylcellulose (CMC) Mannoproteins Chapter 16 ADDITIVES Sulfur dioxide Ascorbic acid Sorbic acid Tartrate precipitation inhibitors Citric acid Malic, lactic and tartaric acids Tannins Acacia (Gum arabic) Copper sulfate or silver chloride Enzymes Chapter 17 FILTRATION Principles of filtration Depth filters - Kieselguhr filters (earth filters) - Sheet filters and lenticular filters Surface filters - Membrane filters (cartridge filters) - Crossflow filters (tangential filters) The future? Chapter 18 PACKAGING MATERIALS Containers - Glass bottles - Measuring container bottles (MCBs) - Plastic bottles - Aluminium cans - Bag-in-box (BIB) - Cardboard 'bricks' Closures - Natural cork - Technical corks - Synthetic closures - Aluminium screwcaps - Glass stoppers Capsules Labels Boxes and pallets Storage of packaging materials Recyclability and carbon footprint Chapter 19 STORAGE & BOTTLING Storage without change The final sweetening Shipping in bulk Preparation for bottling Traditional bottling Principles of modern bottling Bottling processes - Sterilization of bottling line - Bottle rinsing - Thermotic or Hot Bottling - Tunnel pasteurization - Flash pasteurization - Cold sterile filtration - Dimethyldicarbonate (DMDC) Maturation in bottle Chapter 20 QUALITY CONTROL & ANALYSIS Quality plan Records and traceability Laboratory analyses Permitted additives - Sulfur dioxide - Other additives Contaminants - Dissolved oxygen (DO) - Iron and copper - Sodium Clarity and filterability testing Microbiological analysis Advanced methods of analysis Chapter 21 QUALITY ASSURANCE Hazard analysis and critical control points (HACCP) ISO 9000, 9001 and 9004 ISO 14001, 14004 and 14005 ISO 22000:2018 Supplier audits The BRC Global Food Standard Quality awards Chapter 22 WINE FAULTS Oxidation Reductive taint Beyond shelf life Light and heat damage Tartrate crystals Foreign bodies Musty taint Volatile acidity Second fermentation Iron casse Copper casse Mousiness Brett Geranium taint Grape contaminations - Mouldy tastes - Smoke and Eucalyptus taints - Ladybird (Ladybug) taint Chapter 23 LEGISLATION & REGULATIONS Who regulates the production of wine? Regulations regarding food safety Good Manufacturing Practice and food safety Traceability and lot marking Labelling regulations Allergen labelling regulations Permitted sizes Ingredient labelling Authorized winemaking techniques and ingredients Chapter 24 THE TASTE TEST Preparations for tasting Tasting (or drinking) glasses Styles of tasting - Tasting in front of the label - Comparative tasting - Blind tasting Writing a tasting note Tasting the wine Drinking - A few personal tips

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Book SynopsisFeatures scientific content written at a level comprehensible for wine professionals as well as advanced students. This title includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. It presents methods of studying the microbiology of wine.Table of ContentsChapter 1. Yeast. Saccharomyces I. Yeast for primary alcoholic fermentation Chapter 2. Yeast. Saccharomyces II. Second fermentation yeasts Chapter 3. Yeasts. Saccharomyces III. Yeast for wines with biological ageing Chapter 4. Yeast. Non-Saccharomyces Chapter 5. Identification and molecular characterization of wine yeasts. Chapter 6. Genomics and proteomics of wine yeasts. Chapter 7. Improvement of wine yeasts by genetic engineering techniques Chapter 8. Lactic acid bacteria. Chapter 9. Acetic acid bacteria. Chapter 10. Filamentous fungi Chapter 11. Production of starter cultures for winemaking Chapter 12. Conservation of wine related microbial strains Chapter 13. HACPC in wine making. Ochratoxin A. Chapter 14. Applied enological microbiology

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Book SynopsisThe ultimate course for wine lovers! Learn your sauvignon blanc from your chardonnay and your merlot from your grenache.Smell, swirl and taste your way to transforming from wine novice to expert. The pages of this wine book make a comprehensive, no-nonsense wine tasting course that covers every aspect of wine from grape to glass.Explore the nuances of your favourite red and white and discover new cultivars. Inside, you''ll find: - A dynamic course in understanding wine - through tasting and appreciation - with every subject given a high-impact visual treatment- A structure that reflects how people approach wine - talking, tasting, and buying wine come before exploring grape varieties and wine regions- All key wine subjects covered, shown, and explained in an easy-to-understand way- Themed tasting exercises are located throughout the book, encouraging readers to learn at their own paceFollow expert wine advice in the latest ed

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Book SynopsisThis book brings together a series of essays which unfold and illuminate the history of the Irish flour milling industry from the medieval period to the present day. Milling was one of Ireland’s foremost industries, playing a critically important role in the local economy of many districts, servicing farmers needs and processing some of the key components in the Irish food supply. Despite being the most widely dispersed industry in the country, with bread and other milling components playing a central role in the Irish diet, the topic has not received the attention it deserves from social or economic historians, who’ve focused more on the potato. This book addresses that lacunae and incorporates a range of new research to form a compre-hensive overview. Attractively illustrated by a large collection of photographs and drawings, Irish Flour milling will be of particular interest to social, economic and local historians, industrial archaeologists, ethnologists and anthropologists, and the many people with family connections to the industry: Bolands, Hallinans and Hughes; Pollexfens, Russells, Odlums and Shackletons. Contributors include: Dr Colin Rynne (NUI, Cork), on the industrial archaeology of Irish flour milling from the medieval period to 1880; Professor Louis Cullen (Trinity College, Dublin), on eighteenth-century flour milling; Dr Andy Bielenberg (NUI, Cork), on flour milling during the Union; Dr Richard Harrison (historian), on the Quakers and Irish flour milling 1790-1930; Glynn Jones (author of The Millers), on the introduction of rollers into flour milling 1880-1925; Dr Akihiro Takei (Osaka Gakuin University), on the political economy of Irish flour milling 1922-45; and Norman Campion (milling consultant), on Irish milling since the Second World War.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThe students, teachers, and researchers often require a comprehensive reference on the subject of quality control for food processing, which can be utilized for teaching undergraduate or postgraduate students. Currently, there is no book available that provides such an orientation. The book titled Quality Control for Value Addition in Food Processing is a 12-chapter guide that covers various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, waste management in the food industry, and practical methods for quality control. The book also includes a glossary and annexures to aid in understanding the subject matter. The content is supported by tables, figures, and plates to provide a better understanding of the various topics covered. This book will be highly beneficial to students pursuing courses in postharvest technology, food technology, and food science and technology, as well as professionals involved in quality management systems within the food processing industry.

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Book SynopsisFood Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."Table of Contents01. Introduction 02. Material and energy balances 03. Heat transfer and its application 04. Thermal processing 05. Psychrometry 06. Drying and dehydration 07. Evaporation 08. Refrigeration and freezing 09. Separation processes 10. Milk processing

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Book SynopsisThe students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.Table of Contents1. Food Processing Industry. An Orientation 2. Processing Plant 3. Processing Plant Hazards 4. Quality Characteristics 5. Quality Control and Management 6. Food Standards and Statutes 7. Food Safety Assurance Systems 8. Additives in Food Processing 9. Enzymes in Food Processing 10. Waste Management in Food Processing 11. Marketing and Export Management 12. Practical Methods for Quality Control

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Book SynopsisFood Processing Waste Management : Treatment and Utilization Technologies is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastesu Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization u Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management u Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.Table of Contents01. Food Processing Industrial Waste Present Scenario by VK Joshi and SK Sharma 02. Impact of Food Industrial Waste on Environment by Shachi Shah, V Venkat Ramanan and SK Sharma 03. Grain Processing Waste Management by VM Pratape, Vasudeva Singh and VB Sashikala 04. Fruit and Vegetable Processing Waste Management by NS Thakur, VK Joshi, and S Slathia 05. Milk and Dairy Waste Management by S Arora, RK Bajaj, V Sharma, BK Wadhwa and GS Sharma 06. Meat Processing Waste Management by Vandana Sohlia, MC Pandey, K Radhakrishna, AS Bawa 07. Fish Processing Waste Management by MV Chandra and BA Shamasundar 08. Spices and Condiments Industrial Waste Management by J Pura Naik, HB Sowbhagya, M Madhava Naidu and BB Borse 09. Sugar and Jaggery Industrial Waste Management by Pushpa Singh 10. Fruit Kernel and Oilseed Processing Waste Management by SK Sharma, Anil Gupta, Rakesh Sharma, AK Verma, RC Sati and Shashi Bala Juyal 11. Utilization of Waste from Food Fermentation Industry by VK Joshi, Dev Raj and Chetan Joshi 12. Food Processing Waste Treatment Technology by C Joshi 13. Hospitality Industry Waste Management by YP Thapliyal and Chandralekha Sharma 14. Emerging Waste Management Technologies -- Nanotechnology by Shachi Shah, V Venkat Ramanan and SK Sharma

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Book SynopsisFood Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.Table of Contents1. Carbohydrates 2. Proteins 3. Lipids 4. Pigments 5. Enzymes and Food Flavour 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors 7. Food and Microorganisms: General Concepts 8. Food Spoilage and Food Borne Illness 9. Microorganisms in Food Production 10. Processing: Principles and Methods 11. Food Additives and Preservatives 12. Food Packaging 13. Grains and Oilseeds Processing 14. Fruits, Vegetables and Plantation Products Processing 15. Animal Products 16. Food Safety and Regulations 17. Basic Concepts 18. Food Rheology and Pumps 19. Heat Transfer 20. Mass Transfer Operations 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion 22. Food Processing 23. Numerical Problems in Food Engineering 24. Bakery Products 25. Non Thermal Methods in Food Processing

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