Food Processing: Advances in Non-Thermal Technologies


Este product no está disponible en la moneda seleccionada.

Descripción

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.

Key features:

  • Presents engineering focus on non-thermal food processing technologies.
  • Discusses sub-classification for recent trends and relevant industry information/examples.
  • Different current research-oriented results are included as a key parameter.
  • Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.
  • Includes mathematical modeling and numerical simulations.

Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

Detalles del producto

Editorial
Taylor & Francis Ltd
Fecha de Publicación
Idioma
Inglés
Tipo
Tapa dura
EAN/UPC
9780367756109

Obtén ingresos recomendado libros

Genera ingresos compartiendo enlaces de tus libros favoritos a través del programa de afiliados.

Únete al programa de afiliados