Food Processing and Preservation Technology
Advances, Methods, and Applications
Series: Innovations in Agricultural & Biological Engineering;
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39 648 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 26 August 2024
- ISBN 9781774639467
- Binding Paperback
- No. of pages314 pages
- Size 234x156 mm
- Weight 539 g
- Language English
- Illustrations 24 Illustrations, black & white; 7 Illustrations, color; 3 Halftones, black & white; 21 Line drawings, black & white; 7 Line drawings, color; 14 Tables, black & white 590
Categories
Short description:
Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food processing and preservations.
MoreLong description:
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods.
The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products.
Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products.
Key features:
- Examines different properties and attributes of some bakery foods, etc.
- Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety
- Discusses a variety of modern technologies that aim to reduce the spoilage of food products
- This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
Table of Contents:
PART I: NOVEL AND NONTHERMAL PROCESSING OF FOOD AND FOOD PRODUCTS 1. Dielectric Heating: Recent Trends and Application in Food Processing 2. Ohmic Heating in Food Processing: A Futuristic Technology 3. Power Ultrasound: A Green Technology for Processing of Foods 4. Three-Dimensional (3D) Printing of Foods 5. Ozonization of Food Products PART II: PROCESS INTERVENTIONS FOR FOOD PROCESSING AND PRESERVATION 6. Pretreatments and Drying of Food Products 7. Principles of Foaming and Foam Mat Drying Technology: Fruits and Vegetables 8. Mechanization of Manufacturing Processes for Traditional Indian Dairy Products 9. Advances in Food Fermentation 10. Physicochemical and Thermal Properties of Bakery Products
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