Food Processing

Advances in Non-Thermal Technologies
1. Auflage 2024
ISBN: 978-0-367-75615-4
Verlag: CRC Press

Buch, Englisch, 274 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 421 g

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.

Zielgruppe

Academic

Autoren/Hrsg.

Dash, Kshirod Kumar

Chakraborty, Sourav

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Geisteswissenschaften Design Produktdesign, Industriedesign
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen

Inhaltsverzeichnis

Chapter 1 High Pressure-Based Food-Processing Technologies for Food Safety and Quality

Chapter 2 Application of Pulse Electric Fields in Food Processing

Chapter 3 Recent Advances in Ultrasound Processing of Food

Chapter 4 Osmotic Dehydration in Food Processing

Chapter 5 Pulsed Light Technology Applied in Food Processing

Chapter 6 Application of Membrane Technology in Food-Processing Industries

Chapter 7 Irradiation Technology for the Food Industry

Chapter 8 Cryogenic Freezing

Chapter 9 Nanofiltration: Principles, Process Modeling, and Applications

Chapter 10 Atmospheric Pressure Non-Thermal Plasma in Food Processing

Über Autor(innen)

Kshirod Kumar Dash, is currently working as Assistant Professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. Dr Dash has received his B. Tech degree in Agricultural Engineering from CAET Bhubaneswar, M. Tech and PhD in Food Process Engineering from IIT Kharagpur. He earned his post doctorate from the Department of Food Science and Technology Ohio state university, USA. He has published several research papers in peer reviewed journals and participated in various national and international conferences. He has successfully handled three funded research projects from different funding agencies. He has been associated with e-course development program of ePG Pathshala – Inflibnet, in the capacity of paper coordinator and content writer in the subject Food Technology. He teaches Transfer process in food engineering, Food process design and analysis, Mass transfer operations in food processing, and Research methodology. His present research thrust is in novel food processing technologies, food process modelling, heat and mass transfer in food processing, and drying technology.
Sourav Chakraborty, Assistant professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. He has received his B. Tech degree in Agricultural Engineering from North Eastern Regional Institute of Science and Technology (NERIST), Itanagar, M. Tech in Food Engineering and Technology from Tezpur University, Assam, India. He has published research papers in different refereed journal in the areas of thermal food processing operations. He is currently involved in teaching of post-harvest technology, engineering properties of biological materials and agro-industries and byproduct utilization. His present research area includes different emerging technologies for food processing operations.