عنوان

New topics in food engineering

(Number (ISBN

1612098967

(Number (ISBN

9781612098968

Number

b550699

Title Proper

New topics in food engineering

General Material Designation

[Book]

First Statement of Responsibility

Mariann A. Comeau editor.

Place of Publication, Distribution, etc.

Hauppauge, N.Y.

Name of Publisher, Distributor, etc.

Nova Science Publishers

Date of Publication, Distribution, etc.

©2011.

Specific Material Designation and Extent of Item

(xii, 324 pages) : illustrations

Series Title

Food science and technology series (Nova Science Publishers)

Text of Note

NEW TOPICS IN FOOD ENGINEERING ; NEW TOPICS IN FOOD ENGINEERING; CONTENTS ; PREFACE ; TEMPERING, POLYMORPHISM AND FAT CRYSTALLIZATION DURING INDUSTRIAL CHOCOLATE MANUFACTURE: REGIMES, BEHAVIOURS AND THEIR EFFECTS ON FINISHED CHOCOLATE QUALITY; ABSTRACT ; INTRODUCTION ; POLYMORPHISM AND FAT CRYSTALLIZATION IN CHOCOLATES ; TEMPERING PROCESSES DURING INDUSTRIAL CHOCOLATE MANUFACTURE ; FAT CRYSTALLIZATION BEHAVIOURS DURING TEMPERING ; Optimal Tempering ; Under-Tempering and Untempering ; Over-Tempering ; TEMPERING EFFECTS ON FINISHED CHOCOLATE QUALITY. Effects on Mechanical and Textural Properties Effect on Appearance (Colour, Gloss and Product Image) ; Effects on Melting Properties ; Effects on Microstructure ; CONCLUSIONS AND RECOMMENDATIONS FOR PRODUCT QUALITY IMPROVEMENTS ; ACKNOWLEDGMENT ; REFERENCES ; NON-LINEAR MODELING OF QUALITY OF COOKED GROUND BEEF PATTIES WITH VISIBLE-NIR SPECTROSCOPY ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; Lab Experiment ; Data Collection ; Data Analysis ; Non-Linear Partial Least Square Regression ; Artificial Neural Network (ANN) Method ; RESULTS AND DISCUSSION ; Proximate Data. Absorbance Spectra of Cooked Ground Beef Patties Non-Linear Partial Least Square Regression Model ; Artificial Neural Network Model ; Discussion ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; MOLECULAR SIZE DISTRIBUTION IN LONG-AGED FOOD BEVERAGES AND ALCOHOLIC DRINKS: A PRELIMINARY INQUIRY TOWARDS UNDERSTANDING PHYSICAL-AND SENSORY-RELATED PROPERTIES ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; Sample Retrieval and Preparation ; Size-Exclusion Chromatography ; COUPLING OF UV-VIS AND DRI DETECTORS; Calibration Procedure ; Data Collection and Analysis ; RESULTS AND DISCUSSION. SEC Profiles and Distribution Properties Molecular Weights Distribution (MWD) Analysis ; Impact of Raw Material/Making Procedure on Properties Distribution ; Impact of Aging Time on Properties Distribution ; CONCLUSION ; ABBREVIATIONS USED ; REFERENCES ; HYPERSPECTRAL WAVEBAND SELECTION FOR DETECTION OF ALMONDS WITH INTERNAL DAMAGE; ABSTRACT ; 1. INTRODUCTION ; 2. THE HYPERSPECTRAL ALMOND DATABASE ; 3. PRIOR WORK; 4. OPTIMAL FEATURE SELECTION ALGORITHM ; 4.1. Various Branch and Bound Algorithms ; 4.2. Adaptive Branch and Bound (ABB) Algorithm ; 1). New Node Ordering. 2) A Large Initial Bound Binit Found by SFFS 3) A Good Starting Search Level Kmin ; 4) A New Prediction Mechanism to Jump Search ; 5. INDIVIDUAL WAVEBAND SELECTION RESULTS AND DISCUSSION ; 6. THE RATIO FEATURE SELECTION METHOD ; 6.1. Spectral Band Reduction ; 6.2. Band Ratio Feature Formation ; 6.3. Ratio Feature Ordering and Selection ; 6.4. Ratio Feature Classification ; 7. RATIO FEATURE SELECTION RESULTS AND DISCUSSION ; 8. COMPARISON OF OUR PROPOSED METHODS WITH PRIOR ALGORITMS ; 9. CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES.

Food industry and trade.

TECHNOLOGY & ENGINEERING -- Food Science.

Class number

Book number

Mariann A. Comeau editor.

Mariann A Comeau

Electronic name

[Book]

Y