Food Mixing

Food Mixing

The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include sanitary design, complex rheology, desire for continuous processing and the effects of mixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. For example, consumers expect all containers of soups, breakfast cereals, fruit mixes, etc to contain the same amount of each ingredient. If mixing fails to achieve the required product yield, quality, organoleptic or functional attributes, production costs may increase significantly.

Food Mixing

Tomatoes - 13

Tomatoes - 13

Tomatoes are one of the most important horticultural crops in both temperate and tropical regions of the world. This book provides a concise review of our knowledge of the scientific principles underlying the biology and production of the tomato crop. Our understanding of these aspects has increased rapidly in recent years and new areas such as genetic modification and biological pest control have been developed. Topics covered include genetics and breeding, developmental processes, crop growth and yield, fruit ripening and fruit quality, irrigation and fertilization, crop protection, production in the open field, greenhouse tomato production, postharvest biology and handling. This book will be of significant interest to students and professionals in horticulture.

Tomatoes - 13

Healthy Fruit Dessert Recipes

Healthy Fruit Dessert Recipes

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Healthy Fruit Dessert Recipes

Progress in Temperate Fruit Breeding

Progress in Temperate Fruit Breeding

This book contains the papers and posters presented at the Eucarpia Fruit Breeding Section Meeting held at Wadenswil/Einsiedeln, Switzerland from August 30 to September 3, 1993. It gives an overview of the latest trends in temperate fruit breeding in Europe and overseas. Three subjects were considered in special workshops: durability of scab resistance in apple, biotechnology and molecular markers. One important aim of modern fruit breeding is stable resistance against pests and diseases. Molecular markers might help to identify the genetic basis of important characteristics related to disease and pest resistance and components of yield and quality. Gene transfer has been successfully applied in several fruit species. However, public opinion in many countries does not favour this new technology and its products. Despite these new approaches, traditional breeding methods still predominate; many aspects of traditional breeding are considered in this book. Genetic resources and their exploitation are discussed in a special chapter. Aspects of breeding minor crops such as walnut, almond, hippophae, cornel are also considered. Progress in Temperate Fruit Breeding should interest fruit breeders, pomologists, lecturers, students and growers.

Progress in Temperate Fruit Breeding