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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAnnales des assises de la restauration 90. Le froid, outil essentiel en restauration... : 19-20 novembre 1990 / Association pour la Promotion Industrie Agriculture (APRIA) (1990)
Titre : Annales des assises de la restauration 90. Le froid, outil essentiel en restauration... : 19-20 novembre 1990 Type de document : texte imprimé Auteurs : Association pour la Promotion Industrie Agriculture (APRIA) Editeur : Paris : APRIA Année de publication : 1990 Importance : 186 p. Format : 30 cm ISBN/ISSN/EAN : 978-2-85977-260-4 Note générale : 1990 Langues : Français (fre) Catégories : RAMEAU
Congrès et conférences ; Restauration collective ; Entretien ; Réfrigération et appareils frigorifiques ; Aliments -- Microbiologie ; Cuisine d'assemblage ; Cuisine d'assemblage -- Congrès ; Microondes ; Aliments précuisinésType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=26271 Annales des assises de la restauration 90. Le froid, outil essentiel en restauration... : 19-20 novembre 1990 [texte imprimé] / Association pour la Promotion Industrie Agriculture (APRIA) . - Paris : APRIA, 1990 . - 186 p. ; 30 cm.
ISBN : 978-2-85977-260-4
1990
Langues : Français (fre)
Catégories : RAMEAU
Congrès et conférences ; Restauration collective ; Entretien ; Réfrigération et appareils frigorifiques ; Aliments -- Microbiologie ; Cuisine d'assemblage ; Cuisine d'assemblage -- Congrès ; Microondes ; Aliments précuisinésType de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=26271 Réservation
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Titre : Food process engineering and technology Type de document : texte imprimé Auteurs : Zeki Berk Mention d'édition : 3rd ed. Editeur : London : Academic Press Année de publication : 2018 Importance : 1 vol. (XXXI-710 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-0-12-812018-7 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Food process engineering and technology [texte imprimé] / Zeki Berk . - 3rd ed. . - London : Academic Press, 2018 . - 1 vol. (XXXI-710 p.) : ill., couv. ill. en coul. ; 25 cm.
ISBN : 978-0-12-812018-7
Bibliogr. Index. Annexes
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
ANTIOXYGENE ; REACTION CHIMIQUE ; MEMBRANE ; POMPE ; NETTOYAGE ; MELANGE ; CENTRIFUGATION ; MICROFILTRATION ; OSMOSE INVERSE ; ULTRAFILTRATION ; ELECTRODIALYSE ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; ABSORPTION ; ADSORPTION ; FRITURE ; SECHOIR ; TORREFACTION ; TENSION SUPERFICIELLE ; PROPRIETE OPTIQUE ; PROPRIETE RHEOLOGIQUE ; VISCOSITE ; CONTROLE DE FABRICATION ; TECHNOLOGIE ALIMENTAIRE ; GENIE ALIMENTAIRE ; TRANSFERT DE CHALEUR ; ECHANGEUR DE CHALEUR ; SYSTEME DE COMMANDE ; DISTILLATION ; CRISTALLISATION ; EXTRUSION ; CONTAMINATION ; TRAITEMENT ASEPTIQUE ; EVAPORATION ; SECHAGE ; AGENT DE CONSERVATION
RAMEAU
Aliments -- Activité de l'eau ; Conditionnement ; Atmosphères contrôlées ; Produits de cinquième gamme ; Désinfection ; Contamination ; Cristallisation ; Distillation -- Méthodes ; Filtration ; Hautes pressions ; Aliments -- Irradiation ; Extraction (chimie) ; Traitement thermique ; Aliments surgelés ; Cuisson-extrusion ; Aliments -- Déshydratation ; Aliments -- Réfrigération ; Séchage ; Lyophilisation ; Transfert de masse ; Commande automatique ; Fluides, Mécanique des ; Cinétique enzymatique ; Poudres alimentaires ; Capteurs (technologie) ; Aliments -- Conservation ; Extrusion ; Echangeurs de chaleur ; Microondes ; Cinétique chimique ; Céréales -- Mouture ; Distillation -- Appareils et matériel ; Aliments -- Contamination -- Prévention ; Aliments -- Contamination ; Aliments -- EmballageRésumé : Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Type de document : Livre Table des matières : 1. Physical Properties of Food Materials
1.1. Introduction
1.2. Mass, Volume, and Density
1.3. Mechanical Properties
1.4. Thermal Properties
1.5. Electrical Properties
1.6. Structure
1.7. Water Activity
1.8. Phase Transition Phenomena in Foods
1.9. Optical Properties
1.10. Surface Properties
1.11. Acoustic Properties
2. Fluid Flow
2.1. Introduction
2.2. Elements of Fluid Mechanics
2.3. Flow Properties of Fluids
2.4. Transportation of Fluids
2.5. Flow of Particulate Solids (Powder Flow)
3. Heat and Mass Transfer, Basic Principles
3.1. Introduction
3.2. Basic Relations in Transport Phenomena
3.3. Conductive Heat and Mass Transfer
3.4. Convective Heat and Mass Transfer
3.5. Unsteady-State Heat and Mass Transfer
3.6. Heat Transfer by Radiation
3.7. Heat Exchangers
3.8. Microwave and Radio Frequency (RF) Heating
3.9. Ohmic Heating
4. Reaction Kinetics
4.1. Introduction
4.2. Basic Concepts
4.3. Kinetics of Biological Processes
4.4. Residence Time and Residence Time Distribution
5. Elements of Process Control
5.1. Introduction
5.2. Basic Concepts
5.3. Basic Control Structures
5.4. The Block Diagram
5.5. Input, Output, and Process Dynamics
5.6. Control Modes (Control Algorithms)
5.7. Physical Elements of the Control System
6. Size Reduction
6.1. Introduction
6.2. Particle Size and Particle Size Distribution
6.3. Size Reduction of Solids, Basic Principles
6.4. Size Reduction of Solids—Equipment and Methods
7. Mixing
7.1. Introduction
7.2. Mixing of Fluids (Blending)
7.3. Kneading
7.4. In-Flow Mixing
7.5. Mixing of Particulate Solids
7.6. Homogenization
7.7. Foaming
8. Filtration
8.1. Introduction
8.2. Depth Filtration
8.3. Filtration Equipment
8.4. Expression
9. Centrifugation
9.1. Introduction
9.2. Basic Principles
9.3. Centrifuges
9.4. Cyclones
10. Membrane Processes
10.1. Introduction
10.2. Tangential Filtration
10.3. Mass Transfer Through MF and UF Membranes
10.4. Mass Transfer in Reverse Osmosis
10.5. Membrane Systems
10.6. Membrane Processes in the Food Industry
10.7. Electrodialysis
11. Extraction
11.1. Introduction
11.2. Solid-Liquid Extraction (Leaching)
11.3. Supercritical Fluid Extraction
11.4. Liquid-Liquid Extraction
12. Adsorption and Ion Exchange
12.1. Introduction
12.2. Equilibrium Conditions
12.3. Batch Adsorption
12.4. Adsorption in Columns
12.5. Ion Exchange
13. Distillation
13.1. Introduction
13.2. Vapor–Liquid Equilibrium (VLA)
13.3. Continuous Flash Distillation
13.4. Batch (Differential) Distillation
13.5. Fractional Distillation
13.6. Steam Distillation
13.7. Distillation of Wines and Spirits
13.8. Pervaporation
14. Crystallization and Dissolution
14.1. Introduction
14.2. Kinetics of Crystallization From Solutions
14.3. Polymorphism in Lipid Crystals
14.4. Crystallization in the Food Industry
14.5. Dissolution
15. Extrusion
15.1. Introduction
15.2. The Single-Screw Extruder
15.3. Twin-Screw Extruders
15.4. Effect on Foods
15.5. Food Applications of Extrusion
16. Spoilage and Preservation of Foods
16.1. Mechanisms of Food Spoilage
16.2. Food Preservation Processes
16.3. Combined Processes (The “Hurdle Effect”)
16.4. Packaging
17. Thermal Processing
17.1. Introduction
17.2. The Kinetics of Thermal Inactivation of Microorganisms and Enzymes
17.3. Lethality of Thermal Processes
17.4. Optimization of Thermal Processes With Respect to Quality
17.5. Heat Transfer Considerations in Thermal Processing
18. Thermal Processes, Methods and Equipment
18.1. Introduction
18.2. Thermal Processing in Hermetically Closed Containers
18.3. Thermal Processing in Bulk, Before Packaging
19. Refrigeration, Chilling and Freezing
19.1. Introduction
19.2. Effect of Temperature on Food Spoilage
19.3. Freezing
19.4. Superchilling
20. Refrigeration, Equipment and Methods
20.1. Sources of Refrigeration
20.2. Cold Storage and Refrigerated Transport
20.3. Chillers and Freezers
21. Evaporation
21.1. Introduction
21.2. Material and Energy Balance
21.3. Heat Transfer
21.4. Energy Management
21.5. Condensers
21.6. Evaporators in the Food Industry
21.7. Effect of Evaporation on Food Quality
22. Dehydration
22.1. Introduction
22.2. Thermodynamics of Moist Air (Psychrometry)
22.3. Convective Drying (Air Drying)
22.4. Drying Under Varying External Conditions
22.5. Conductive (boiling) Drying
22.6. Dryers in the Food Processing Industry
22.7. Issues in Food Drying Technology
22.8. Energy Consumption in Drying
22.9. Osmotic Dehydration
23. Freeze-Drying (Lyophilization) and Freezed Concentration
23.1. Introduction
23.2. Sublimation of Water
23.3. Heat and Mass Transfer in Freeze Drying
23.4. Freeze Drying, in Practice
23.5. Freeze Concentration
24. Frying, Baking, Roasting
24.1. Introduction
24.2. Frying
24.3. Baking and Roasting
25. Chemical preservation
25.1. Introduction
25.2. Chemical Control of Microbial Spoilage
25.3. Antioxidants
26. Ionizing irradiation and other nonthermal preservation processes
26.1. Preservation by Ionizing Radiations
26.2. High Hydrostatic Pressure (HHP, or HPP) Preservation
26.3. Pulsed Electric Fields (PEF)
26.4. Pulsed Intense Light
26.5. Ultrasonic Treatment
26.6. Application of Cold Plasma
27. Food packaging
27.1. Introduction
27.2. Packaging Materials
27.3. The Atmosphere in the Package
27.4. Environmental Issues
28.Cleaning, disinfection, and sanitation
28.1. Introduction
28.2. Cleaning Kinetics and Mechanisms
28.3. Kinetics of Disinfection
28.4. Cleaning of Raw Materials
28.5. Cleaning of Plants and Equipment
28.6. Cleaning of Packages
28.7. Odor Abatement
29. Element of food plant design
29.1. Introduction
29.2. The Preproject
29.3. Process Design, Development of the Process Flow Diagrams
29.4. Procurement of Equipment and Accessories
29.5. Food Safety Systems (HACCP, GMP), Protection of the Environment and Their Place in Plant DesignPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195334 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES BER 16.14 Papier 33004001025322 Sorti jusqu'au 15/05/2020
Titre : Fruit preservation : novel and conventional technologies Type de document : texte imprimé Auteurs : Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2018 Collection : Food engineering series Importance : 1 vol. (XV-532 p.) Présentation : ill. en noir et en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4939-3309-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
RAMEAU
Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone
Thésaurus Agro-alimentaire
MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONSRésumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. FryingType de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Fruit preservation : novel and conventional technologies [texte imprimé] / Amauri Rosenthal, Editeur scientifique ; Rosires Deliza, Editeur scientifique ; Jorge Welti-Chanes, Editeur scientifique ; Gustavo V. Barbosa-Cánovas, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2018 . - 1 vol. (XV-532 p.) : ill. en noir et en coul. ; 25 cm. - (Food engineering series) .
ISBN : 978-1-4939-3309-9
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
18.5 (FRUITS-LEGUMES) [Classement Massy]
RAMEAU
Fruits -- Conservation ; Légumes -- Conservation ; Nutrition ; Fruits surgelés ; Séchage thermique ; Jus de fruits ; Aliments -- Mesures de sécurité ; Produits végétaux -- Réfrigération ; Atmosphères contrôlées ; Hautes pressions ; Aliments -- Irradiation ; Microondes ; Rayonnement ultraviolet ; Ozone
Thésaurus Agro-alimentaire
MEMBRANE ; FRITURE ; TRAITEMENT AUX ULTRASONSRésumé : Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits:
. Microwaves
. Ohmic Heating
. UV-C light
. Irradiation
. High Pressure
. Pulsed Electric Fields
. Ultrasound
. Vacuum Impregnation
. Membranes
. Ozone
. Hurdle Technology
Topics Associated with Fruit Preservation:
. Safety
. Nutrition and Health
. Consumer Perception
. Sensory
. Minimal Processing
. Packaging
Unit Operations for Fruit Processing:
. Cooling and Freezing
. Dehydration
. FryingType de document : Livre Table des matières : 1 Consumer Perception of Novel Technologies
Rosires Deliza and Gastón Ares
2 Safety Issues on the Preservation of Fruits and Vegetables
Antonio Martínez, Dolores Rodrigo, and Surama F. Zanini
3 Nutritional and Functional Attributes of Fruit Products
Delia B. Rodriguez-Amaya and Jaime Amaya-Farfan
4 Minimal Processing of Fruits
Zamantha Escobedo-Avellaneda, José Ángel Guerrero-Beltrán, María Soledad Tapia, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
5 The Hurdle Concept in Fruit Processing
Stella Maris Alzamora, Aurelio López-Malo, Sandra Norma Guerrero, and María Soledad Tapia
6 Cooling and Freezing of Fruits and Fruit Products
Alicia Chaves and Noemí Zaritzky
7 Thermal Drying of Foods
Henry T. Sabarez
8 Membrane Technologies for Fruit Juice Processing
Manuel Dornier, Marie-Pierre Belleville, and Fabrice Vaillant
9 Decision Aid Tools for the Preservation of Fruits by Modified Atmosphere Packaging
Carole Guillaume, Barbara Gouble, Valérie Guillard, Patrice Buche, and Nathalie Gontard
10 Frying of Foods
Pedro Bouchon and Verónica Dueik
11 Power Ultrasound Treatment of Fruits and Fruit Products
Hyoungill Lee, Bin Zhou, and Hao Feng
12 Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz, and Jorge Welti-Chanes
13 High Pressure Processing of Fruit Products
Amauri Rosenthal, Prashant Raj Pokhrel, Elisa Helena da Rocha Ferreira, Julia Hauck Tiburski, Gustavo V. Barbosa-Cánovas, and Jorge Welti-Chanes
14 Safety and Quality of Irradiated Fruits and Vegetables
Brendan A. Niemira
15 Microwave Processing of Fruits
Katia Nicolau Matsui, Cynthia Ditchfield, and Carmen Cecilia Tadini
16 Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
Olga Martín-Belloso and Mariana Morales-de la Peña
17 Fruits and Fruit Products Treated by UV light
Tatiana Koutchma, Marta Orlowska, and Yan Zhu
18 Ozone Antimicrobial Effects on Fruits and Fruit Juices
David R. Kasler and Ahmed E. YousefPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=196033 Réservation
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Titre : Handbook of food processing : food preservation Type de document : texte imprimé Auteurs : Theodoros Varzakas, Editeur scientifique ; Constantina Tzia, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2016 Collection : Contemporary Food Engineering Series Importance : 1 vol. (XXI-719 p.) Présentation : ill., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-1-4987-2175-2 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
AGENT DE CONTAMINATION ; HAUTE PRESSION ; TRAITEMENT AUX MICROONDES ; BLANCHIMENT ; CAPTEUR ; TECHNOLOGIE ALIMENTAIRE
RAMEAU
Aliments -- Additifs ; Aliments -- Emballage ; Aliments -- Qualité ; Aliments -- Réfrigération ; Aliments -- Séchage ; Aliments surgelés ; Atmosphères contrôlées ; Cuisson-extrusion ; Fruits -- Industrie et commerce ; Lyophilisation ; Microondes ; Ozone ; Poisson en conserve ; Qualité -- Contrôle ; Rayonnement ultraviolet ; Sécurité ; Traitement thermique ; Aliments -- Déshydratation ; Aliments -- Contamination ; Ultrasons ; Désinfection ; Produits de quatrième gamme ; Biocapteurs ; Fruits ; LégumesRésumé : Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors.
Highlights Include
Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)
Principles of thermal processing described along with thermal process calculations
Case study on microwave preservation of fruit-based products: application to kiwifruit puree
Principles and applications of Ohmic heating
Advances in food additives and contaminants
Use of edible films and coatings in fresh fruits and vegetables preservation
The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.Type de document : Livre Table des matières : Blanching
Theodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda, and Herna Barrientos
Thermal Processing
Nikolaos G. Stoforos
Canning of Fishery Products
O. Mohan, C.N. Ravishankar, and T.K. Srinivasa Gopal
Extrusion: Cooking
Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
Dehydration: Spray Drying—Freeze Drying
Athanasia M. Goula
Chilling
E. Dermesonlouoglou, Virginia Giannou, and Constantina Tzia
Freezing
Maria Giannakourou
Microwave Heating Technology
Benlloch-Tinoco, A. Salvador, D. Rodrigo, and N. Martínez-Navarrete
Advances in Food Additives and Contaminants
Theodoros Varzakas
Ohmic Heating: Principles and Application in Thermal Food Processing
Reza Zareifard, M. Mondor, S. Villeneuve, and S. Grabowski
High-Pressure Process Design and Evaluation
Eleni Gogou and Petros Taoukis
High-Pressure Processing of Foods: Technology and Applications
George Katsaros, Z. Alexandrakis, and Petros Taoukis
Pulsed Electric Fields
Gulsun Akdemir Evrendilek and Theodoros Varzakas
Use of Magnetic Fields Technology in Food Processing and Preservation
Daniela Bermúdez-Aguirre, Oselys Rodriguez-Justo, Victor Haber-Perez, Manuel Garcia-Perez, and Gustavo V. Barbosa-Cánovas
Ultrasonic and UV Disinfection of Food
Sivakumar Manickam and Yuh Xiu Liew
Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables
Constantina Tzia, Loucas Tasios, Theodora Spiliotaki, Charikleia Chranioti, and Virginia Giannou
Food Packaging and Aseptic Packaging
Spyridon E. Papadakis
Modified Atmosphere Packaging of Fruits and Vegetables
E. Manolopoulou and Theodoros Varzakas
Biosensors in Food Technology, Safety, and Quality Control
Theodoros Varzakas, Georgia-Paraskevi Nikoleli, and Dimitrios P. Nikolelis
Ozone Applications in Food Processing
Daniela Bermúdez-Aguirre and Gustavo V. Barbosa-CánovasPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=187209 Handbook of food processing : food preservation [texte imprimé] / Theodoros Varzakas, Editeur scientifique ; Constantina Tzia, Editeur scientifique . - Boca Raton : CRC Press, 2016 . - 1 vol. (XXI-719 p.) : ill., couv. ill. en coul. ; 26 cm. - (Contemporary Food Engineering Series) .
ISBN : 978-1-4987-2175-2
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
AGENT DE CONTAMINATION ; HAUTE PRESSION ; TRAITEMENT AUX MICROONDES ; BLANCHIMENT ; CAPTEUR ; TECHNOLOGIE ALIMENTAIRE
RAMEAU
Aliments -- Additifs ; Aliments -- Emballage ; Aliments -- Qualité ; Aliments -- Réfrigération ; Aliments -- Séchage ; Aliments surgelés ; Atmosphères contrôlées ; Cuisson-extrusion ; Fruits -- Industrie et commerce ; Lyophilisation ; Microondes ; Ozone ; Poisson en conserve ; Qualité -- Contrôle ; Rayonnement ultraviolet ; Sécurité ; Traitement thermique ; Aliments -- Déshydratation ; Aliments -- Contamination ; Ultrasons ; Désinfection ; Produits de quatrième gamme ; Biocapteurs ; Fruits ; LégumesRésumé : Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors.
Highlights Include
Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)
Principles of thermal processing described along with thermal process calculations
Case study on microwave preservation of fruit-based products: application to kiwifruit puree
Principles and applications of Ohmic heating
Advances in food additives and contaminants
Use of edible films and coatings in fresh fruits and vegetables preservation
The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.Type de document : Livre Table des matières : Blanching
Theodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda, and Herna Barrientos
Thermal Processing
Nikolaos G. Stoforos
Canning of Fishery Products
O. Mohan, C.N. Ravishankar, and T.K. Srinivasa Gopal
Extrusion: Cooking
Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
Dehydration: Spray Drying—Freeze Drying
Athanasia M. Goula
Chilling
E. Dermesonlouoglou, Virginia Giannou, and Constantina Tzia
Freezing
Maria Giannakourou
Microwave Heating Technology
Benlloch-Tinoco, A. Salvador, D. Rodrigo, and N. Martínez-Navarrete
Advances in Food Additives and Contaminants
Theodoros Varzakas
Ohmic Heating: Principles and Application in Thermal Food Processing
Reza Zareifard, M. Mondor, S. Villeneuve, and S. Grabowski
High-Pressure Process Design and Evaluation
Eleni Gogou and Petros Taoukis
High-Pressure Processing of Foods: Technology and Applications
George Katsaros, Z. Alexandrakis, and Petros Taoukis
Pulsed Electric Fields
Gulsun Akdemir Evrendilek and Theodoros Varzakas
Use of Magnetic Fields Technology in Food Processing and Preservation
Daniela Bermúdez-Aguirre, Oselys Rodriguez-Justo, Victor Haber-Perez, Manuel Garcia-Perez, and Gustavo V. Barbosa-Cánovas
Ultrasonic and UV Disinfection of Food
Sivakumar Manickam and Yuh Xiu Liew
Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables
Constantina Tzia, Loucas Tasios, Theodora Spiliotaki, Charikleia Chranioti, and Virginia Giannou
Food Packaging and Aseptic Packaging
Spyridon E. Papadakis
Modified Atmosphere Packaging of Fruits and Vegetables
E. Manolopoulou and Theodoros Varzakas
Biosensors in Food Technology, Safety, and Quality Control
Theodoros Varzakas, Georgia-Paraskevi Nikoleli, and Dimitrios P. Nikolelis
Ozone Applications in Food Processing
Daniela Bermúdez-Aguirre and Gustavo V. Barbosa-CánovasPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=187209 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque OPERATIONS UNITAIRES VAR 16.14 Papier 33004001024424 Empruntable
Titre : Intelligent control in drying Type de document : texte imprimé Auteurs : Alex Martynenko, Editeur scientifique ; Andreas Bück, Editeur scientifique Editeur : Boca Raton : CRC Press Année de publication : 2019 Collection : Advances in drying science and technology Importance : 1 vol. (XXII-454 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-4987-3275-8 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : RAMEAU
Séchage ; Logique floue ; Modèles mathématiques ; Vision par ordinateur ; Commande automatique ; Pomme ; Température ; Qualité ; Fruits déshydratés ; Microondes ; Air -- Séchage ; Lyophilisation ; Intelligence artificielle
Liste Plan de classement
16.2 (SECHAGE-DESHYDRATATION) [Classement Massy]
Thésaurus Agro-alimentaire
SECHAGE PAR DISPERSION ; TRAITEMENT SUR LIT FLUIDISE ; GPAO ; RESEAU DE NEURONES ; ALGORITHME GENETIQUERésumé : Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that gap. Intelligent Control in Drying serves as an innovative and practical guide for researchers and professionals in the field of drying technologies, providing an overview of control principles and systems used in drying operations, from classical to model-based to adaptive and optimal control. At the same time, it lays out approaches to synthesis of control systems, based on the objectives and control strategies, reflecting complexity of drying process and material under drying. This essential reference covers both fundamental and practical aspects of intelligent control, sensor fusion and dynamic optimization with respect to drying. Type de document : Livre Table des matières : Section I Basics of Intelligent Control
chapter 1 The History of Intelligent Machines
John Elliott, Alex Martynenko
chapter 2 Computer-Aided Control in Drying
Alex Martynenko
chapter 3 Parameter Estimation
Robert Dürr
chapter 4 Model-Based Control: Open-Loop, Feedback, Optimal, Adaptive, Robust
Andreas Bück
chapter 5 Control of Drying Processes by Static Optimization
Andreas Bück
chapter 6 Dynamic Optimization in Drying
Anton J.B. van Boxtel
chapter 7 Adaptive Control
Robert Dürr, Andreas Bück
chapter 8 Fuzzy Logic Control in Drying
Alex Martynenko
chapter 9 Artificial Neural Network-Based Modeling and Controlling of Drying Systems: A Review
Mortaza Aghbashlo, Soleiman Hosseinpour, Arun S. Mujumdar
chapter 10 Genetic Algorithms for Modeling and Control of Drying Processes
Stefan Palis
chapter 11 Deep Probabilistic Machine Learning for Intelligent Control
Thomas Trappenberg
Section II Applications of Intelligent Control in Drying
chapter 12 Automatic Control of Apple Drying with Respect to Product Temperature and Air Velocity
Barbara Sturm
chapter 13 Quality Optimized Apple Drying Using a Novel Reference Value and Considering the “Pseudo Wet-Bulb Temperature”
Anna-Maria Nuñez Vega
chapter 14 Intelligent Control of Fruit Drying Based on Computer Vision Systems
Mohammad Hossein Nadian
chapter 15 An Overview on Neural Networks in Physical Properties and Drying Technology
Fábio Bentes Freire, Flavio B. Freire, Maria do Carmo Ferreira, José Teixeira Freire
chapter 16 Feedback Control of Microwave Drying
Andreas Bück, Robert Dürr, Nicole Vorhauer
chapter 17 Automatic Control of Microwave Dryers
Mohamed Hemis, Dennis G. Watson, Vijaya G.S. Raghavan
chapter 18 Control of Spray Drying Processes
Andreas Bück
chapter 19 Advanced Control in Freeze-Drying
Antonello A. Barresi, Roberto Pisano, Davide Fissore
chapter 20 Feedback Control of Fluidised Bed Drying
Andreas Bück, Robert Dürr, Nicole Vorhauer
chapter 21 Control of Conveyor-Belt Drying
Andreas Bück
chapter 22 What Is the Future of Intelligent Systems in Drying?
Alex MartynenkoPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195810 Intelligent control in drying [texte imprimé] / Alex Martynenko, Editeur scientifique ; Andreas Bück, Editeur scientifique . - Boca Raton : CRC Press, 2019 . - 1 vol. (XXII-454 p.) : ill., couv. ill. en coul. ; 24 cm. - (Advances in drying science and technology) .
ISBN : 978-1-4987-3275-8
Bibliogr. Index
Langues : Anglais (eng)
Catégories : RAMEAU
Séchage ; Logique floue ; Modèles mathématiques ; Vision par ordinateur ; Commande automatique ; Pomme ; Température ; Qualité ; Fruits déshydratés ; Microondes ; Air -- Séchage ; Lyophilisation ; Intelligence artificielle
Liste Plan de classement
16.2 (SECHAGE-DESHYDRATATION) [Classement Massy]
Thésaurus Agro-alimentaire
SECHAGE PAR DISPERSION ; TRAITEMENT SUR LIT FLUIDISE ; GPAO ; RESEAU DE NEURONES ; ALGORITHME GENETIQUERésumé : Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that gap. Intelligent Control in Drying serves as an innovative and practical guide for researchers and professionals in the field of drying technologies, providing an overview of control principles and systems used in drying operations, from classical to model-based to adaptive and optimal control. At the same time, it lays out approaches to synthesis of control systems, based on the objectives and control strategies, reflecting complexity of drying process and material under drying. This essential reference covers both fundamental and practical aspects of intelligent control, sensor fusion and dynamic optimization with respect to drying. Type de document : Livre Table des matières : Section I Basics of Intelligent Control
chapter 1 The History of Intelligent Machines
John Elliott, Alex Martynenko
chapter 2 Computer-Aided Control in Drying
Alex Martynenko
chapter 3 Parameter Estimation
Robert Dürr
chapter 4 Model-Based Control: Open-Loop, Feedback, Optimal, Adaptive, Robust
Andreas Bück
chapter 5 Control of Drying Processes by Static Optimization
Andreas Bück
chapter 6 Dynamic Optimization in Drying
Anton J.B. van Boxtel
chapter 7 Adaptive Control
Robert Dürr, Andreas Bück
chapter 8 Fuzzy Logic Control in Drying
Alex Martynenko
chapter 9 Artificial Neural Network-Based Modeling and Controlling of Drying Systems: A Review
Mortaza Aghbashlo, Soleiman Hosseinpour, Arun S. Mujumdar
chapter 10 Genetic Algorithms for Modeling and Control of Drying Processes
Stefan Palis
chapter 11 Deep Probabilistic Machine Learning for Intelligent Control
Thomas Trappenberg
Section II Applications of Intelligent Control in Drying
chapter 12 Automatic Control of Apple Drying with Respect to Product Temperature and Air Velocity
Barbara Sturm
chapter 13 Quality Optimized Apple Drying Using a Novel Reference Value and Considering the “Pseudo Wet-Bulb Temperature”
Anna-Maria Nuñez Vega
chapter 14 Intelligent Control of Fruit Drying Based on Computer Vision Systems
Mohammad Hossein Nadian
chapter 15 An Overview on Neural Networks in Physical Properties and Drying Technology
Fábio Bentes Freire, Flavio B. Freire, Maria do Carmo Ferreira, José Teixeira Freire
chapter 16 Feedback Control of Microwave Drying
Andreas Bück, Robert Dürr, Nicole Vorhauer
chapter 17 Automatic Control of Microwave Dryers
Mohamed Hemis, Dennis G. Watson, Vijaya G.S. Raghavan
chapter 18 Control of Spray Drying Processes
Andreas Bück
chapter 19 Advanced Control in Freeze-Drying
Antonello A. Barresi, Roberto Pisano, Davide Fissore
chapter 20 Feedback Control of Fluidised Bed Drying
Andreas Bück, Robert Dürr, Nicole Vorhauer
chapter 21 Control of Conveyor-Belt Drying
Andreas Bück
chapter 22 What Is the Future of Intelligent Systems in Drying?
Alex MartynenkoPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195810 Réservation
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