Smart Engineering Approaches to Food Safety and Shelf Life Extension
Safer and Fresher Foods
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Product details:
- Publisher Academic Press
- Date of Publication 1 July 2026
- ISBN 9780443403972
- Binding Paperback
- No. of pages488 pages
- Size 229x152 mm
- Weight 450 g
- Language English 700
Categories
Long description:
Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of current food preservation and processing. Readers will find fresh insights and practical knowledge across various disciplines, with an emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality.
Alongside sustainable practices, sections also cover high-pressure processing, pulsed electric fields, novel packaging materials designed to minimize spoilage and contamination, intelligent packaging systems, and process optimization techniques. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technologies.
- Explores the latest engineering techniques and technologies utilized in food preservation and processing
- Examines the impact of engineering innovations on enhancing the quality, safety, and shelf-life of food products
- Discusses the role of engineering in addressing sustainability challenges in the food industry
Table of Contents:
1. Introduction to Food Preservation and Processing
2. Fundamentals of Food Preservation
3. Engineering perspectives in Equipment design and facility layout
4. Quality Enhancement in Food Preservation
5. Ensuring Food Safety through Engineering
6. Sustainability in Food Preservation and Processing
7. Clean and green engineering solutions for food processing -I
8. Clean and green engineering solutions for food processing -II
9. Innovation/Revolution in Thermal Processing
10. Packaging Innovations for Food Preservation
11. Robotics and Automation in Food Processing
12. Nanotechnology in Food Preservation
13. Computational Modeling in Food Preservation
14. Integration of IoT and Big Data Analytics
15. Mathematical Modeling of Shelf Life Prediction: Techniques and Applications
16. Analytical Formulation for Quality Decay Kinetics: Approaches and Methodologies
17. Comparative Evaluation of Processing and Conservation Strategies: Quantitative Methods and Tools
18. Food Technology and Commercialization Challenges: Innovations and Real-World Applications in Fresh Food Engineering
19. Future Perspectives and Challenges
