Innovative Food Processing Technologies 3 Volumes (2021, Elsevier) 1st Edition – Ebook PDF Instant Delivery – ISBN(s): 0081005965, 9780128157824, 0128157828
Product details:
- ISBN-10 : 0128157828
- ISBN-13 : 9780128157824
- Author: Kasiviswanathan Muthukumarappan Post Doctoral, Kai Knoerzer
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers.
Table contents:
1. High Pressure Processing (High Hydrostatic Pressure Processing)
2. Pulsed Electric (and possibly Pulsed Magnetic) Field Processing
3. Ultrasound and Megasonics Processing
4. Hydrodynamic Pressure Processing (including high pressure homogenization and shockwave processing)
5. Advances in (conventional) food processing technologies
6. Cool Plasma Processing
7. Irradiation with Ionizing Radiation
8. Microwave, Radiofrequency and Ohmic Processing
9. Ultraviolet Light Processing
10. Infrared Processing
11. Super and subcritical fluid processing
12. Innovations in Food Nanotechnology
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