This new book, Food Process Engineering and Quality Assurance,
provides an abundance of valuable new research and studies in novel
technologies used in food processing and quality assurance issues
of food. The 750-page book gives a detailed technical and
scientific background of various food processing technologies that
are relevant to the industry. The food process related application
of engineering technology involves interdisciplinary teamwork,
which, in addition to the expertise of interdisciplinary engineers,
draws on that of food technologists, microbiologists, chemists,
mechanical engineers, biochemists, geneticists, and others. The
processes and methods described in the book are applicable to many
areas of the food industry, including drying, milling, extrusion,
refrigeration, heat and mass transfer, membrane-based separation,
concentration, centrifugation, fluid flow and blending, powder and
bulk-solids mixing, pneumatic conveying, and process modeling,
monitoring, and control. Food process engineering know-how can be
credited with improving the conversion of raw foodstuffs into safe
consumer products of the highest possible quality. This book looks
at advanced materials and techniques used for, among other things,
chemical and heat sterilization, advanced packaging, and monitoring
and control, which are essential to the highly automated facilities
for the high-throughput production of safe food products. With
contributions from prominent scientists from around the world, this
volume provides an abundance of valuable new research and studies
on novel technologies used in food processing and quality assurance
issues. It gives a detailed technical and scientific background of
various food processing technologies that are relevant to the
industry. Special emphasis is given to the processing of fish,
candelilla, dairy, and bakery products. Rapid detection of
pathogens and toxins and application of nanotechnology in ensuring
food safety are also emphasized. Key features: * Presents recent
research development with applications * Discusses new technology
and processes in food process engineering * Provides several
chapters on candelilla (which is frequently used as a food additive
but can also be used in cosmetics, drugs, etc.), covering its
characteristics, common uses, geographical distribution, and more
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