Shulph Ink
Food Processing: Advances in Thermal Technologies
Food Processing: Advances in Thermal Technologies
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Excellent- More about Food Processing: Advances in Thermal Technologies
Thermal operations are the most common and conventional methods for obtaining and treating different products in food processing. This book covers basics and advances in thermal processing, including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating. It also discusses theoretical aspects, rate kinetics, and their application to the analysis of food quality indices.
Format: Paperback / softback
Length: 222 pages
Publication date: 25 September 2023
Publisher: Taylor & Francis Ltd
Thermal operations play a pivotal role in food processing, serving as the most widely employed and conventional methods for obtaining and treating diverse products. This comprehensive book delves into both the fundamentals and cutting-edge advancements in thermal processing of food. It encompasses a wide range of techniques, including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, as they pertain to food engineering and process design. Furthermore, it provides in-depth explanations of theoretical aspects, including rate kinetics, and their practical application in analyzing food quality indices, encompassing practical-oriented issues related to food technology. Additionally, the book explores traditional and innovative extraction techniques, offering valuable insights into the extraction of beneficial components from food materials.
With an engineering focus on thermal food processing technologies, this book discusses sub-classification for recent trends and relevant industry information/examples. It incorporates diverse current research-oriented results as a key parameter, making it an invaluable resource for graduate students and professionals in food engineering, food technology, and biological systems engineering. By exploring these diverse thermal processing techniques, the book equips readers with the knowledge and skills necessary to advance the field and develop innovative solutions for the food industry.
Weight: 410g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367695477
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