FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA

FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA

FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA

Format : Hard Book & E book (PDF)
Editor : MCB BOOKS
ISBN 13 : 978-625-91598-2-9
Language : English
Number of Pages :  550 Pages
Publication Date : 2026
Copyright : MCB BOOKS

Price range: $285,00 through $380,00

Pay with Credit Card

FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA

SECTION / CHAPTER                                    TITLE PAGE
PART I FUNDAMENTALS, RAW MATERIALS AND HYDROLYSIS PRINCIPLES 1
CHAPTER 1 FISH AMINO ACID: PRODUCT IDENTITY, INDUSTRIAL DEFINITION AND COMMERCIAL IMPORTANCE 2
CHAPTER 2 FISH PROTEINS, AMINO ACIDS AND PEPTIDE FUNDAMENTALS 10
CHAPTER 3 FREE AMINO ACIDS, OLIGOPEPTIDES AND FISH PROTEIN HYDROLYSATES 18
CHAPTER 4 FISH MUSCLE PROTEIN STRUCTURE AND AMINO ACID COMPOSITION 26
CHAPTER 5 INDUSTRIAL FISH RAW MATERIALS FOR AMINO ACID PRODUCTION 33
CHAPTER 6 WHOLE FISH, FISH TRIMMINGS AND PROCESSING BY-PRODUCTS 42
CHAPTER 7 FISH HEADS, FRAMES, SKIN, VISCERA AND PROTEIN-RICH SIDE STREAMS 50
CHAPTER 8 MARINE AND FRESHWATER FISH SPECIES AS PROTEIN SOURCES 58
CHAPTER 9 RAW MATERIAL FRESHNESS, STORAGE AND QUALITY REQUIREMENTS 66
CHAPTER 10 FISH PROTEIN HYDROLYSIS CHEMISTRY AND REACTION FUNDAMENTALS 75
CHAPTER 11 ENZYMATIC, ACID, FERMENTATIVE AND COMBINED HYDROLYSIS ROUTES 84
CHAPTER 12 TARGET CHARACTERISTICS OF COMMERCIAL FISH AMINO ACID PRODUCTS 95
PART II MANUFACTURING CORE: FROM FISH RECEIVING TO FINISHED LIQUID AND POWDER 107
CHAPTER 13 INDUSTRIAL PROCESS ARCHITECTURE AND COMPLETE FACTORY FLOW 108
CHAPTER 14 FISH RAW MATERIAL RECEIVING, INSPECTION AND COLD STORAGE 119
CHAPTER 15 WASHING, SORTING AND FOREIGN-MATERIAL REMOVAL 129
CHAPTER 16 CUTTING, CRUSHING, MINCING AND PARTICLE-SIZE PREPARATION 137
CHAPTER 17 FISH RAW MATERIAL SLURRY PREPARATION AND HOMOGENIZATION 145
CHAPTER 18 THERMAL PRECONDITIONING AND PROTEIN PREPARATION 154
CHAPTER 19 pH ADJUSTMENT AND HYDROLYSIS PRECONDITIONING 164
CHAPTER 20 ENZYMATIC HYDROLYSIS OF FISH PROTEINS 174
CHAPTER 21 ACID HYDROLYSIS OF FISH PROTEINS 185
CHAPTER 22 FERMENTATIVE FISH AMINO ACID PRODUCTION 196
CHAPTER 23 COMBINED ENZYMATIC–ACID AND MULTI-STAGE HYDROLYSIS 209
CHAPTER 24 HYDROLYSIS REACTOR OPERATION AND PROCESS CONTROL 222
CHAPTER 25 DEGREE OF HYDROLYSIS AND REACTION ENDPOINT CONTROL 235
CHAPTER 26 PEPTIDE BREAKDOWN AND FREE AMINO ACID DEVELOPMENT 248
CHAPTER 27 ENZYME INACTIVATION AND POST-HYDROLYSIS CONDITIONING 258
CHAPTER 28 OIL, FAT AND LIPID SEPARATION AFTER HYDROLYSIS 267
CHAPTER 29 SOLID–LIQUID SEPARATION AND REMOVAL OF FISH RESIDUES 278
CHAPTER 30 CENTRIFUGATION AND THREE-PHASE SEPARATION TECHNOLOGY 290
CHAPTER 31 CLARIFICATION AND FINE FILTRATION 302
CHAPTER 32 NEUTRALIZATION AND FINAL pH ADJUSTMENT 315
CHAPTER 33 SALT AND MINERAL LOAD CONTROL 328
CHAPTER 34 DECOLORIZATION AND COLOR CONTROL 341
CHAPTER 35 FISH ODOR CONTROL AND VOLATILE COMPOUND REMOVAL 345
CHAPTER 36 MEMBRANE FILTRATION, DESALTING AND MOLECULAR FRACTIONATION 350
CHAPTER 37 CONCENTRATION OF FISH AMINO ACID LIQUOR 355
CHAPTER 38 VACUUM EVAPORATION AND THERMAL CONCENTRATION CONTROL 361
CHAPTER 39 SPRAY DRYING AND FISH AMINO ACID POWDER PRODUCTION 367
CHAPTER 40 POWDER COOLING, MILLING, SIEVING, BLENDING AND PACKAGING 374
PART III PRODUCT QUALITY, APPLICATIONS AND PLANT MANAGEMENT 380
CHAPTER 41 COMMERCIAL FISH AMINO ACID PRODUCT GRADES 381
CHAPTER 42 FINISHED PRODUCT SPECIFICATIONS AND QUALITY TARGETS 387
CHAPTER 43 AMINO ACID PROFILE ANALYSIS 394
CHAPTER 44 FREE AMINO ACID, PEPTIDE AND TOTAL NITROGEN ANALYSIS 399
CHAPTER 45 DEGREE OF HYDROLYSIS AND MOLECULAR WEIGHT DISTRIBUTION 405
CHAPTER 46 MOISTURE, ASH, pH, SOLIDS AND SOLUBILITY TESTING 411
CHAPTER 47 FAT, OIL AND RESIDUAL LIPID ANALYSIS 416
CHAPTER 48 COLOR, ODOR AND PHYSICAL PRODUCT PROPERTIES 422
CHAPTER 49 MICROBIOLOGICAL QUALITY AND PROCESS HYGIENE 428
CHAPTER 50 QUALITY CONTROL LABORATORY AND BATCH RELEASE 436
CHAPTER 51 PRODUCT STABILITY, STORAGE AND SHELF LIFE 443
CHAPTER 52 AGRICULTURAL APPLICATIONS OF FISH AMINO ACID 449
CHAPTER 53 FERTILIZER AND BIOSTIMULANT APPLICATIONS 455
CHAPTER 54 FOLIAR, FERTIGATION AND SOIL APPLICATION SYSTEMS 461
CHAPTER 55 INDUSTRIAL AND TECHNICAL APPLICATIONS 467
CHAPTER 56 MATERIAL BALANCE, PRODUCT YIELD AND PROCESS EFFICIENCY 473
CHAPTER 57 WATER, ENZYME, ACID AND UTILITY CONSUMPTION 480
CHAPTER 58 MANUFACTURING COST, PROCESS ECONOMICS AND TROUBLESHOOTING 488
CHAPTER 59 FISH RESIDUES, WASTEWATER, ODOR EMISSIONS AND ENVIRONMENTAL CONTROL 496
CHAPTER 60 PLANT EQUIPMENT, PROCESS SAFETY, REGULATORY CONTROL AND PROFESSIONAL MANUFACTURING 504
Format

E-book (PDF), Hardbook

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Be the first to review “FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA”

FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA

Format : Hard Book & E book (PDF)
Editor : MCB BOOKS
ISBN 13 : 978-625-91598-2-9
Language : English
Number of Pages :  550 Pages
Publication Date : 2026
Copyright : MCB BOOKS

Price range: $285,00 through $380,00

Pay with Credit Card

FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA

SECTION / CHAPTER                                    TITLE PAGE
PART I FUNDAMENTALS, RAW MATERIALS AND HYDROLYSIS PRINCIPLES 1
CHAPTER 1 FISH AMINO ACID: PRODUCT IDENTITY, INDUSTRIAL DEFINITION AND COMMERCIAL IMPORTANCE 2
CHAPTER 2 FISH PROTEINS, AMINO ACIDS AND PEPTIDE FUNDAMENTALS 10
CHAPTER 3 FREE AMINO ACIDS, OLIGOPEPTIDES AND FISH PROTEIN HYDROLYSATES 18
CHAPTER 4 FISH MUSCLE PROTEIN STRUCTURE AND AMINO ACID COMPOSITION 26
CHAPTER 5 INDUSTRIAL FISH RAW MATERIALS FOR AMINO ACID PRODUCTION 33
CHAPTER 6 WHOLE FISH, FISH TRIMMINGS AND PROCESSING BY-PRODUCTS 42
CHAPTER 7 FISH HEADS, FRAMES, SKIN, VISCERA AND PROTEIN-RICH SIDE STREAMS 50
CHAPTER 8 MARINE AND FRESHWATER FISH SPECIES AS PROTEIN SOURCES 58
CHAPTER 9 RAW MATERIAL FRESHNESS, STORAGE AND QUALITY REQUIREMENTS 66
CHAPTER 10 FISH PROTEIN HYDROLYSIS CHEMISTRY AND REACTION FUNDAMENTALS 75
CHAPTER 11 ENZYMATIC, ACID, FERMENTATIVE AND COMBINED HYDROLYSIS ROUTES 84
CHAPTER 12 TARGET CHARACTERISTICS OF COMMERCIAL FISH AMINO ACID PRODUCTS 95
PART II MANUFACTURING CORE: FROM FISH RECEIVING TO FINISHED LIQUID AND POWDER 107
CHAPTER 13 INDUSTRIAL PROCESS ARCHITECTURE AND COMPLETE FACTORY FLOW 108
CHAPTER 14 FISH RAW MATERIAL RECEIVING, INSPECTION AND COLD STORAGE 119
CHAPTER 15 WASHING, SORTING AND FOREIGN-MATERIAL REMOVAL 129
CHAPTER 16 CUTTING, CRUSHING, MINCING AND PARTICLE-SIZE PREPARATION 137
CHAPTER 17 FISH RAW MATERIAL SLURRY PREPARATION AND HOMOGENIZATION 145
CHAPTER 18 THERMAL PRECONDITIONING AND PROTEIN PREPARATION 154
CHAPTER 19 pH ADJUSTMENT AND HYDROLYSIS PRECONDITIONING 164
CHAPTER 20 ENZYMATIC HYDROLYSIS OF FISH PROTEINS 174
CHAPTER 21 ACID HYDROLYSIS OF FISH PROTEINS 185
CHAPTER 22 FERMENTATIVE FISH AMINO ACID PRODUCTION 196
CHAPTER 23 COMBINED ENZYMATIC–ACID AND MULTI-STAGE HYDROLYSIS 209
CHAPTER 24 HYDROLYSIS REACTOR OPERATION AND PROCESS CONTROL 222
CHAPTER 25 DEGREE OF HYDROLYSIS AND REACTION ENDPOINT CONTROL 235
CHAPTER 26 PEPTIDE BREAKDOWN AND FREE AMINO ACID DEVELOPMENT 248
CHAPTER 27 ENZYME INACTIVATION AND POST-HYDROLYSIS CONDITIONING 258
CHAPTER 28 OIL, FAT AND LIPID SEPARATION AFTER HYDROLYSIS 267
CHAPTER 29 SOLID–LIQUID SEPARATION AND REMOVAL OF FISH RESIDUES 278
CHAPTER 30 CENTRIFUGATION AND THREE-PHASE SEPARATION TECHNOLOGY 290
CHAPTER 31 CLARIFICATION AND FINE FILTRATION 302
CHAPTER 32 NEUTRALIZATION AND FINAL pH ADJUSTMENT 315
CHAPTER 33 SALT AND MINERAL LOAD CONTROL 328
CHAPTER 34 DECOLORIZATION AND COLOR CONTROL 341
CHAPTER 35 FISH ODOR CONTROL AND VOLATILE COMPOUND REMOVAL 345
CHAPTER 36 MEMBRANE FILTRATION, DESALTING AND MOLECULAR FRACTIONATION 350
CHAPTER 37 CONCENTRATION OF FISH AMINO ACID LIQUOR 355
CHAPTER 38 VACUUM EVAPORATION AND THERMAL CONCENTRATION CONTROL 361
CHAPTER 39 SPRAY DRYING AND FISH AMINO ACID POWDER PRODUCTION 367
CHAPTER 40 POWDER COOLING, MILLING, SIEVING, BLENDING AND PACKAGING 374
PART III PRODUCT QUALITY, APPLICATIONS AND PLANT MANAGEMENT 380
CHAPTER 41 COMMERCIAL FISH AMINO ACID PRODUCT GRADES 381
CHAPTER 42 FINISHED PRODUCT SPECIFICATIONS AND QUALITY TARGETS 387
CHAPTER 43 AMINO ACID PROFILE ANALYSIS 394
CHAPTER 44 FREE AMINO ACID, PEPTIDE AND TOTAL NITROGEN ANALYSIS 399
CHAPTER 45 DEGREE OF HYDROLYSIS AND MOLECULAR WEIGHT DISTRIBUTION 405
CHAPTER 46 MOISTURE, ASH, pH, SOLIDS AND SOLUBILITY TESTING 411
CHAPTER 47 FAT, OIL AND RESIDUAL LIPID ANALYSIS 416
CHAPTER 48 COLOR, ODOR AND PHYSICAL PRODUCT PROPERTIES 422
CHAPTER 49 MICROBIOLOGICAL QUALITY AND PROCESS HYGIENE 428
CHAPTER 50 QUALITY CONTROL LABORATORY AND BATCH RELEASE 436
CHAPTER 51 PRODUCT STABILITY, STORAGE AND SHELF LIFE 443
CHAPTER 52 AGRICULTURAL APPLICATIONS OF FISH AMINO ACID 449
CHAPTER 53 FERTILIZER AND BIOSTIMULANT APPLICATIONS 455
CHAPTER 54 FOLIAR, FERTIGATION AND SOIL APPLICATION SYSTEMS 461
CHAPTER 55 INDUSTRIAL AND TECHNICAL APPLICATIONS 467
CHAPTER 56 MATERIAL BALANCE, PRODUCT YIELD AND PROCESS EFFICIENCY 473
CHAPTER 57 WATER, ENZYME, ACID AND UTILITY CONSUMPTION 480
CHAPTER 58 MANUFACTURING COST, PROCESS ECONOMICS AND TROUBLESHOOTING 488
CHAPTER 59 FISH RESIDUES, WASTEWATER, ODOR EMISSIONS AND ENVIRONMENTAL CONTROL 496
CHAPTER 60 PLANT EQUIPMENT, PROCESS SAFETY, REGULATORY CONTROL AND PROFESSIONAL MANUFACTURING 504
Format

E-book (PDF), Hardbook

Reviews

There are no reviews yet.

Be the first to review “FISH AMINO ACID MANUFACTURING TECHNOLOGY ENCYCLOPEDIA”