- 717 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Introduction to Advanced Food Process Engineering
About this book
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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Yes, you can access Introduction to Advanced Food Process Engineering by Jatindra Kumar Sahu in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Industrial & Technical Chemistry. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Contents
- Preface
- Editor
- Contributors
- Chapter 1: Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications
- Chapter 2: Emerging Drying Technologies for Agricultural Products
- Chapter 3: Osmo-Concentration of Foods
- Chapter 4: Membrane Processing of Food Materials
- Chapter 5: High Hydrostatic Pressure Processing of Food Materials
- Chapter 6: High-Voltage Pulsed Electric Field Processing of Foods
- Chapter 7: Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields
- Chapter 8: Ultrasonic System for Food Processing
- Chapter 9: CA and MA Storage of Fruits and Vegetables
- Chapter 10: Innovation in Food Packaging
- Chapter 11: Nanotechnology in Food Processing
- Chapter 12: Computational Fluid Dynamics in Food Processing
- Chapter 13: Safety and Quality Management in Food Processing
- Chapter 14: Biosensors for Food Safety
- Chapter 15: Machine Vision Systems for Food Quality Assessment
- Chapter 16: Vibrational Spectroscopy for Food Processing
- Chapter 17: Chemosensor (ElectronicĀ Nose) for Food Quality Evaluation
- Chapter 18: Waste Management in Food Processing
- Chapter 19: Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and Byproducts
- Chapter 20: Energy-Efficient Food Processing: Principles and Practices
- Back Cover