Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. - Reviews technological advancements in food engineering - Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis - Presents innovative approaches like artificial intelligence in food engineering - Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

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Yes, you can access Current Developments in Biotechnology and Bioengineering by Ayon Tarafdar,Ashok Pandey,Ranjna Sirohi,Carlos Ricardo Soccol,Claude-Gilles Dussap in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Chemical & Biochemical Engineering. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Topic

Technology & Engineering

Subtopic

Chemical & Biochemical Engineering

Index

Technology & Engineering

Title of Book
Cover image
Title page
Table of Contents
Front Matter
Front Matter
Copyright
Contributors
Preface
Chapter 1 Structural analysis of food materials
Chapter 2 Rheological analysis of food materials
Chapter 3 Thermal analysis of food materials
Chapter 4 Chemical analysis of food materials
Chapter 5 Spectral analysis of food materials
Chapter 6 Pressure-based processing technologies for food
Chapter 7 Light-based processing technologies for food
Chapter 8 Sound-based technologies in food processing
Chapter 9 Electric and magnetic field based processing technologies for food
Chapter 10 Thermal processing technologies for food
Chapter 11 Minimal processing methods for food
Chapter 12 Machine learning techniques in food processing
Chapter 13 Automatic control of industrial food processes
Chapter 14 Raman spectroscopy-based imaging in the food industry
Chapter 15 Digitization of the food industry enabled by Internet of Things, blockchain, and artificial intelligence
Index

About this book

Frequently asked questions

Information

Table of contents