Introduction to Advanced Food Process Engineering (eBook, PDF)

Redaktion: Sahu, Jatindra Kumar

• Format: PDF

Produktbeschreibung

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 717
• Erscheinungstermin: 24. März 2014
• Englisch
• ISBN-13: 9781439880722
• Artikelnr.: 40723328

Autorenporträt

Dr. Jatindra K. Sahu, is an associate professor in the Department of Agricultural Engineering in Assam University, India. His research focuses on developing or improving dairy and food processing technologies in the field of food process engineering. His major contributions to food industries include a continuous heat-acid coagulation unit for continuous production of soft cheese, a sandesh (an Indian milk sweet) production line, technology for bamboo shoot-based nugget production, technology for honey powder production, Light Emitting Diode (LED) based technology for non-thermal pasteurization of fruit juices, and more.

Inhaltsangabe

Section I: Advances in Food Process Engineering. Microwave and Radio
Frequency Heating of Food Products: Fundamentals, Modeling, and
Applications. Emerging Drying Technologies for Agricultural Products.
Osmo-Concentration of Foods. Membrane Processing of Food Materials. High
Hydrostatic Pressure Processing of Food Materials. High Voltage Pulse
Electric Field Processing of Foods. Cold Pasteurization of Fruit Juices
Using Pulsed Electric Fields. Ultrasonic System for Food Processing. CA and
MA Storage of Fruits and Vegetables. Innovation in Food Packaging.
Nanotechnology in Food Processing. Computational Fluid Dynamics in Food
Processing. Section II: Food Safety and Quality Assessment. Safety and
Quality Management in Food Processing. Biosensors for Food Safety. Machine
Vision Systems for Food Quality Assessment. Vibrational Spectroscopy for
Food Processing. Chemosensor (Electronic Nose) for Food Quality Evaluation.
Section III: Waste and Byproduct Management and Energy Conservation. Waste
Management in Food Processing. Waste Minimization and Utilization in the
Food Industry: Valorization of Food Industry Wastes and Byproducts.
Energy-Efficient Food Processing: Principles and Practices. Index.