Innovations in Food Processing Technology

The book explores advancements in food engineering, quality, safety, processing technologies, product development, and property analysis, covering topics such as modeling, quality characteristics, measurement, and safety, as well as emerging processing technologies and new ingredients.

Format: Hardback
Length: 252 pages
Publication date: 26 September 2018
Publisher: New India Publishing Agency

The book "Food Engineering and Technology" is a comprehensive resource that explores various advancements in food engineering, food quality and safety, emerging food processing technologies, and food product development. It comprises several chapters that delve into diverse subjects, providing a comprehensive understanding of the field.

One of the key chapters in the book focuses on modeling approaches for various food processes, including drying, dehydration, and absorption. It discusses the importance of quality characteristics, quality measurement, and food product safety, and provides insights into the development of new ingredients and food products. The book also covers emerging processing technologies for food, such as ohmic heating, cold plasma, high pressure, and ultrasound-assisted processing, as well as the development of new ingredients and food products.

Another important chapter in the book discusses the antioxidant, physicochemical, and rheological properties of food. It explores the role of antioxidants in preventing oxidative damage to cells, the effects of physicochemical properties on food quality, and the importance of rheological properties in food processing and product development. The book also provides examples of how these properties can be used to improve the quality and safety of food products.

In addition to these chapters, the book also covers various aspects of food processing, including food preservation, packaging, and distribution. It discusses the importance of food safety and quality in these processes and provides insights into the latest technologies and practices used to ensure the safety and quality of food products.

Overall, "Food Engineering and Technology" is a valuable resource for professionals in the food industry, researchers, and students interested in learning about the latest advancements in food engineering and technology. It provides a comprehensive overview of the field and covers a wide range of topics, making it an essential tool for anyone working in the food industry.

Weight: 590g
Dimension: 235 x 159 x 26 (mm)
ISBN-13: 9789386546517