Advances in Food Process Engineering : Novel Processing, Preservation, and Decontamination of Foods PDF
Edited by Megh R. (Point Pleasant, New Jersey, USA) Goyal, N. (Guru Angad Dev Veterinary and Animal Sciences University, India) Veena, Ritesh B. (MIT-ADT University, India) Watharkar
Part of the Innovations in Agricultural & Biological Engineering series
Description
This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods.
It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication.
It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food.
It addresses the basic membrane processing technologies along with their advantages and disadvantages.
The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures.
It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale.
Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.
Information
-
Download - Immediately Available
- Format:PDF
- Pages:370 pages, 26 Tables, black and white; 21 Illustrations, color; 16 Illustrations, black and white
- Publisher:Taylor & Francis Ltd
- Publication Date:04/05/2023
- Category:
- ISBN:9781000610628
Information
-
Download - Immediately Available
- Format:PDF
- Pages:370 pages, 26 Tables, black and white; 21 Illustrations, color; 16 Illustrations, black and white
- Publisher:Taylor & Francis Ltd
- Publication Date:04/05/2023
- Category:
- ISBN:9781000610628
