Introduction to Advanced Food Process Engineering

Title: Introduction to Advanced Food Process Engineering
Author: Jatindra Kumar Sahu
ISBN: 1138199672 / 9781138199675
Format: Soft Cover
Pages: 718
Publisher: CRC Press
Year: 2016
Availability: 2 to 3 weeks.

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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 and assessment systems, describing the basic principles and major applications of emerging food processing technologies.

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.

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Preface

Section I : Advances in Food Process Engineering
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

Section II : Food Safety and Quality Assessment
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 (Electronic Nose) for Food Quality Evaluation

Section III : Waste and Byproduct Management and Energy Conservation
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

Index