Introduction to Advanced Food Process Engineering
CRC Press (Verlag)
978-1-138-19967-5 (ISBN)
The book is divided into three sections, systematically examining processes from different areas of food process engineering.
Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing.
Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors.
Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.
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.
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.
Erscheinungsdatum | 07.01.2017 |
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Zusatzinfo | 86 Tables, black and white; 91 Illustrations, black and white |
Verlagsort | London |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 453 g |
Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
Technik ► Lebensmitteltechnologie | |
Technik ► Umwelttechnik / Biotechnologie | |
ISBN-10 | 1-138-19967-2 / 1138199672 |
ISBN-13 | 978-1-138-19967-5 / 9781138199675 |
Zustand | Neuware |
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