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Author: Anubhav Pratap-Singh
Publisher: Springer Nature
ISBN: 3031516133
Category :
Languages : en
Pages : 738
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Book Description
Author: Anubhav Pratap-Singh
Publisher: Springer Nature
ISBN: 3031516133
Category :
Languages : en
Pages : 738
Get Book Here
Book Description
Author: Anubhav Pratap Singh
Publisher: Springer
ISBN: 9783031516122
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances. Microwave Processing of Foods: Challenges, Advances and Prospects fills this gap by covering all aspects of the microwave processing of foods including the latest novel advances in this fast-moving subject area. This text presents multidisciplinary views of novel microwave systems, novel process modeling, engineering and design, as well as practical approaches on methodology and findings regarding the effect of microwave on the food quality and process safety. The volume comprises several chapters on the newest processing and machinery aspects, engineering design and process modeling, process safety and novel processes based on full or partial application of microwave in food processing. This book also considers economic aspects, food quality issues and future trends of microwave application in the food industry. Each chapter in this text functions as a critical review, presenting the current state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food processing. While the main focus is on processing, the physical principles and the chemical and microbiological basis of the process are also covered, plus the impact of the technology on the quality and safety of food. This book presents a comprehensive and fully up-to-date reference on the principles and applications of microwave processing of food products.
Author: Marc Regier
Publisher: Woodhead Publishing
ISBN: 0081005318
Category : Technology & Engineering
Languages : en
Pages : 486
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Book Description
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Author: Juming Tang
Publisher: World Scientific
ISBN: 9814490563
Category : Science
Languages : en
Pages : 185
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Book Description
This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities. The contributors are leading experts in their respective fields.The topics covered in the book include new food processing technologies (such as high voltage electric field processing and microwave sterilization/pasteurization), conversion of agricultural by-products into high quality refined cellulose or biodegradable plastics, and advances in machine vision inspection and sorting techniques for fruit and vegetable packaging lines. Each chapter begins with a general background review with important references, and ends with the latest results from each research laboratory.
Author: Vicente M. Gómez-López
Publisher: John Wiley & Sons
ISBN: 111975951X
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Author: Malcolm J. W. Povey
Publisher: Springer Science & Business Media
ISBN: 9780751404296
Category : Business & Economics
Languages : en
Pages : 300
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Book Description
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
Author: Da-Wen Sun
Publisher: Elsevier
ISBN: 0124104819
Category : Technology & Engineering
Languages : en
Pages : 653
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Book Description
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Author: Hari Niwas Mishra
Publisher: CRC Press
ISBN: 1040184979
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology. Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.
Author: Ayd?n, ?ule
Publisher: IGI Global
ISBN: 166849096X
Category : Technology & Engineering
Languages : en
Pages : 362
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Book Description
In today's rapidly evolving world, technology has permeated every aspect of our lives, and the culinary world is no exception.Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in transforming the way we produce, prepare, and experience food. From restaurant operations to the dining experience and the rise of food delivery services, this book explores the profound impact of technology on the food industry. Impactful Technologies Transforming the Food Industry provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry through meticulous analysis and real-world examples. From advanced ordering systems and kitchen automation to virtual reality and interactive dining experiences, readers gain valuable insights into how technology has revolutionized the way food businesses operate and how it has reshaped the relationship between consumers and food. This book also addresses the emergence of food delivery services, the ethical considerations of technology in the industry, and the potential future trajectory of food tech. It is an essential resource for food industry professionals, students, policymakers, and consumers interested in the intersection of gastronomy and technology.
Author: Matteo Bordiga
Publisher: CRC Press
ISBN: 0429807236
Category : Cooking
Languages : en
Pages : 687
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Book Description
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
