Introduction to Advanced Food Process Engineering: 1st Edition (Paperback) book cover

Introduction to Advanced Food Process Engineering

1st Edition

Edited by Jatindra Kumar Sahu

CRC Press

717 pages | 91 B/W Illus.

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Description

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies.

The book is divided into three sections, systematically examining processes from different areas of food process engineering.

Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing.

Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors.

Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Table of Contents

Section I: Advances in Food Process Engineering

Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications

Deepak Kumar , Ganti S. Murthy, and Gopal Tiwari

Emerging Drying Technologies for Agricultural Products

Chung Lim Law, Wan Ramli Wang Daud, and Arun S. Mujumdar

Osmo-Concentration of Foods

Sujata Jena and H. Das

Membrane Processing of Food Materials

Satyanarayan Dev, Abid Hussain, and Vijaya Raghavan

High Hydrostatic Pressure Processing of Food Materials

P. Srinivasan Rao, S. Chakraborty, N. Kaushik, B. Pal Kaur, and N.R. Swam i Hulle

High Voltage Pulsed Electric Field Processing of Foods

Jatindra K. Sahu

Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields

Faiyaz Ahmed

Ultrasonic System for Food Processing

Balunkeswar Nayak

CA and MA Storage of Fruits and Vegetables

T.K. Goswami, and S. Mangaraj

Innovation in Food Packaging

Mohammad Shafiur Rahman

Nanotechnology in Food Processing

Sanjib K. Paul and Jatindra K. Sahu

Computational Fluid Dynamics in Food Processing

Tomás Norton and Brijesh Tiwari

Section II: Food Safety and Quality Assessment

Safety and Quality Management in Food Processing

Alok Jha , Catherine W. Donnelly, Ashutosh Upadhyay, and B.S. Buskar

Biosensors for Food Safety

Amit Singh , Somayyeh Poshtiban, and Stephane Evoy

Machine Vision Systems for Food Quality Assessment

C. Karunakaran, N.S. Visen, J. Paliwal, G. Zhang, D.S. Jayas, and N.D.G. White

Vibrational Spectroscopy for Food Processing

Wenbo Wang and J. Paliwal

Chemosensor (Electronic Nose) for Food Quality Evaluation

P. Kumar Mallikarjunan

Section III: Waste and Byproduct Management and Energy Conservation

Waste Management in Food Processing

Lijun Wang

Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and Byproducts

Nóra Pap , Eva Pongrácz, Liisa Myllykoski, and Riitta L. Keiski

Energy-Efficient Food Processing: Principles and Practices

M.K. Hazarika

Index

About the Editor

Dr. Jatindra K. Sahu, is an associate professor in the Department of Agricultural Engineering in Assam University, India. His research focuses on developing or improving dairy and food processing technologies in the field of food process engineering. His major contributions to food industries include a continuous heat-acid coagulation unit for continuous production of soft cheese, a sandesh (an Indian milk sweet) production line, technology for bamboo shoot-based nugget production, technology for honey powder production, Light Emitting Diode (LED) based technology for non-thermal pasteurization of fruit juices, and more.

Subject Categories

BISAC Subject Codes/Headings:
SCI013060
SCIENCE / Chemistry / Industrial & Technical
TEC012000
TECHNOLOGY & ENGINEERING / Food Science