Food Processing and Preservation Technology: Advances, Methods, and Applications

ISBN-13: 9781771889957 / Angielski / Twarda / 2022 / 286 str.

Megh R. Goyal; Santosh K. Mishra; Preeti Birwal

Opis

Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food processing and preservations.

Spis treści

PART I: NOVEL AND NONTHERMAL PROCESSING OF FOOD AND FOOD PRODUCTS 1. Dielectric Heating: Recent Trends and Application in Food Processing 2. Ohmic Heating in Food Processing: A Futuristic Technology 3. Power Ultrasound: A Green Technology for Processing of Foods 4. Three-Dimensional (3D) Printing of Foods 5. Ozonization of Food Products PART II: PROCESS INTERVENTIONS FOR FOOD PROCESSING AND PRESERVATION 6. Pretreatments and Drying of Food Products 7. Principles of Foaming and Foam Mat Drying Technology: Fruits and Vegetables 8. Mechanization of Manufacturing Processes for Traditional Indian Dairy Products 9. Advances in Food Fermentation 10. Physicochemical and Thermal Properties of Bakery Products