It s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components. Infrared Heating for Food and Agricultural Processing presents the latest applications of IR heating technology, focusing on thermal processing of food and agricultural products.
Coverage Ranges from Fundamentals to Economic Benefits With an...
It s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen signif...
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances, Emerging Technologies for Food Quality and Food Safety Evaluation examines leading-edge technologies for on-line and off-line (lab) monitoring of food quality and safety.
The book reviews the scope of food quality...
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate it...
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and...
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critica...
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions.
Highlights in the Second Edition include:
Original chapters revised and updated with the latest developments
New...
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food...
Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available. It emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders. Describing the advantages and disadvantages of extrusion versus other methods, it covers the use of extrusion to develop new products such as cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and modified starch from cereals. It provides practical troubleshooting...
Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available....
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development.
Topics discussed include:
Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density
...
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: Ne...
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational and economic aspects.
Following an overview of biopolymer applications and their functionality in different processes, the text examines:
Production routes, availability, costs, and physicochemical properties of commercial biopolymers
...
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food proce...
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors.
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae...
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, ferment...
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineeringphenomena. It also addresses the basic and applied principles of food engineeringmethods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selectedprocesses such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion,...
Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineeringphenomena. It al...
