Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.
Written by Physicochemical Experts in Food Engineering & Processing
Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed.
Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.
Table of Contents
PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PROCESSES. Effect of Microencapsulation on Food Flavors and Their Releases. Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters. Physicochemical Property Changes of Foods during Microwave-Assisted Thermal Processing. Effect of Processing on Microbial Growth and Inactivation in Foods. Effect of High-Pressure Food Processing on Physicochemical Changes of Foods: A Review. Physicochemical Property Changes and Safety Issues of Foods during Pulsed Electric Field Processing. Physicochemical Changes of Foods during Freezing and Thawing. PHYSICOCHEMICAL CHANGES OF FOODS: A FOCUS ON PRODUCTS. Structural Changes of Multiphase Food Systems Generated by Proteins. Impacts of Freezing and Frozen Storage on Quality Changes of Seafoods. Effects of Some Common Processing Steps on Physicochemical Changes of Raw Red Meats. Pet Foods and Their Physicochemical Properties as Affected by Processing.
Sakamon Devahastin is currently an associate professor in the Department of Food Engineering, King Mongkut’s University of Technology Thonburi in Bangkok, Thailand. He has been working and conducting research on many aspects of drying and food processing for more than 10 years. These include development of novel dryers for heat-sensitive foods and biomaterials as well as study of effects of drying and other thermal processing on physicochemical quality of foods. Dr. Devahastin has served as a member of editorial boards of many international journals and is Associate Editor of Drying Technology (published by Taylor & Francis). He has so far published more than 65 papers in international journals and presented more than 35 presentations at various international conferences and has 7 book chapters and one edited book to his credit. Among many awards received, Dr. Devahastin has been awarded the Young Technologist Award from the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand (2004) and the Young Scientist of Drying in Asia-Pacific Region Award (2007). Dr. Devahastin received his B.Eng. in chemical engineering from Kasetsart University in Bangkok, and his M.Eng. and Ph.D., both in chemical engineering, from McGill University in Montreal, Canada. He is a Professional Member of the Institute of Food Technologists (IFT).