Shulph Ink
Food Processing: Advances in Non-Thermal Technologies
Food Processing: Advances in Non-Thermal Technologies
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Excellent- More about Food Processing: Advances in Non-Thermal Technologies
This book focuses on non-thermal food processing technologies, such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing. It covers fundamentals and recent advances, with information on new emerging technologies for the academy and industry.
Format: Paperback / softback
Length: 274 pages
Publication date: 25 September 2023
Publisher: Taylor & Francis Ltd
Non-thermal operations in food processing offer an alternative to thermal methods, with the primary objective of preserving the quality and organoleptic properties of food products. This comprehensive volume explores a diverse range of non-thermal processing technologies, including high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing. The book strikes a balance between providing fundamental principles and showcasing recent advancements in non-thermal food processing. It serves as a valuable resource for both academia and industry, offering detailed descriptions and research outcomes on emerging technologies.
Key Features:
Engineering Focus: The book emphasizes the engineering aspects of non-thermal food processing technologies.
Sub-Classification for Trends and Industry Information: It provides a comprehensive overview of recent trends and relevant industry information, accompanied by examples to illustrate the applications.
Research-Oriented Results: The book includes current research-oriented results as a key parameter, making it an invaluable resource for scholars and practitioners.
Coverage of Various Technologies: The book encompasses high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques, among others.
Mathematical Modeling and Numerical Simulations: It incorporates mathematical modeling and numerical simulations to enhance understanding and facilitate practical applications.
Target Audience: Food Processing: Advances in Non-Thermal Technologies is primarily designed for graduate students, professionals in food engineering, food technology, and biological systems engineering.
Weight: 510g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367756154
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