Advances in Food Process Engineering: Novel Processing, Preservation, and Decontamination of Foods

ISBN-13: 9781774911143 / Angielski / Twarda / 2023 / 340 str.

Megh R. Goyal; N. Veena; Ritesh B. Watharkar

Opis

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.

Spis treści

Part I: NOVEL FOOD PROCESSING METHODS 1. Ultrasound Processing of Foods: An Overview 2. Supercritical Fluid Technology: Recent Trends in Food Processing 3. Extrusion Technology of Food Products: Types and Operation 4. Fundamentals of Advanced Drying Methods of Agricultural Products 5. Encapsulation Methods in the Food Industry: Mechanisms and Applications Part II: MEMBRANE TECHNOLOGY IN FOOD PROCESSING 6. Membrane Processing in the Food Industry 7. Potential of Membrane Technology in Food Processing Systems Part III: MATHEMATICAL MODELLING IN FOOD PROCESSING 8. Mathematical Modelling in Fermentation Processes 9. Modelling of Hydration Kinetics in Grains Part IV: DECONTAMINATION METHODS FOR FOODS 10. Cold Plasma Processing Methods: Impact of Decontamination on Food Quality 11. Microbial Decontamination of Foods with Cold Plasma: A Noninvasive Approach 12. Food Irradiation: Concepts, Applications, and Future Prospects