Tarafdar / Pandey / Sirohi Current Developments in Biotechnology and Bioengineering

Advances in Food Engineering
1. Auflage 2022
ISBN: 978-0-323-98484-3
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 468 Seiten

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. - Reviews technological advancements in food engineering - Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis - Presents innovative approaches like artificial intelligence in food engineering - Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

Autoren/Hrsg.

Tarafdar, Ayon

Pandey, Ashok

Sirohi, Ranjna

Soccol, Carlos Ricardo

Dussap, Claude-Gilles