Biological Processes in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
Series: Unit Operations and Processing Equipment in the Food Industry;
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Product details:
- Publisher Elsevier Science
- Date of Publication 1 June 2026
- ISBN 9780128195338
- Binding Paperback
- No. of pages584 pages
- Size 229x152 mm
- Weight 450 g
- Language English 700
Categories
Long description:
Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
MoreTable of Contents:
Section 1- Basics of food biological processes
1. Introduction to biological food processes
2. Design of bioreactors and factors affecting their efficiency
Section 2- Biological processing operations
3. Instrumentation and control of biological processes
4. Upstream processing
5. Downstream processing
Section 3- Application of biological processes in the food industry
6. Production of enzymes
7. Production of vitamins
8. Production of microbial proteins
9. Bioproduction of short- and medium-chain fatty acids with bioactive properties
10. Production of organic acids
11. Production of pigments
12. Production of vinegar
13. Production of xanthan
14. Production of baker’s yeast
