Handbook of Research on Food Processing and Preservation Technologies
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
Series: Innovations in Agricultural & Biological Engineering;
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Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 8 July 2024
- ISBN 9781774638552
- Binding Paperback
- No. of pages382 pages
- Size 234x156 mm
- Weight 644 g
- Language English
- Illustrations 31 Illustrations, black & white; 12 Illustrations, color; 4 Halftones, black & white; 4 Halftones, color; 27 Line drawings, black & white; 8 Line drawings, color; 22 Tables, black & white 577
Categories
Short description:
Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.
MoreLong description:
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety.
Other volumes in the 5-volume set include:
Volume 1: Nonthermal and Innovative Food Processing Methods
Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety
Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.
MoreTable of Contents:
1. Low Temperature Based Ultrasonic Drying of Foods 2. Hypobaric Processing of Food 3. Viability of High-Pressure Technology in the Food Industry 4. Potential of Pulsed Electric Fields in Food Preservation 5. Pulsed Light Technology in Food Processing and Preservation 6. Potential of Green Nanotechnology in Food Processing and Preservation 7. Food Encapsulation: Principles, Novel Methods, and Applications 8. Food Authentication: Basics and Detection Methods 9. Imaging Techniques for Quality Assessment of Spices and Nuts 10. Fourier Transform Infrared (FTIR) Spectroscopy with Chemometrics: Evaluation of Food Quality and Safety 11. Robotic Engineering: A Tool for Quality and Safety of Foods
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