Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

ISBN-13: 9780367472160 / Angielski / Twarda / 2022 / 96 str.

Azharul Karim; Sabrina Fawzia; Mohammad Mahbubur Rahman

Opis

This book details developments in advanced technology to explore micro-level structural changes during food processing. It is based on the authors’ comprehensive knowledge and application of microimaging methods in thermal processing.

Spis treści

1. Prospect of micro-level investigations in for food processing application  2. Food microstructure and quality changes in foods during processing  3. Use of advanced micro imaging method in food processing  4. Use of atomic force microscopy (AFM) in food processing  5. X-ray micro-tomography in food processing  6. Nuclear magnetic resonance (NMR) in food processing application  7. Near Infrared (NIR) Spectroscopy for food processing application  8. Light Microscopy (LM) in food processing  9. Neutron Radiography Scattering in food processing