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Food Processing - Advances in Non-Thermal Technologies
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Food Processing - Advances in Non-Thermal Technologies
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Non-thermal operations in food processing are an alternative to
thermal operations and similarly aimed at retaining the quality and
organoleptic properties of food products. This volume covers
different non-thermal processing technologies such as high-pressure
processing, ultrasound, ohmic heating, pulse electric field, pulse
light, membrane processing, cryogenic freezing, nanofiltration, and
cold plasma processing technologies. The book focuses both on
fundamentals and on recent advances in non-thermal food processing
technologies. It also provides information with the description and
results of research into new emerging technologies for both the
academy and industry. Key features: Presents engineering focus on
non-thermal food processing technologies. Discusses
sub-classification for recent trends and relevant industry
information/examples. Different current research-oriented results
are included as a key parameter. Covers high-pressure processing,
pulse electric field, pulse light technology, irradiation, and
ultrasonic techniques. Includes mathematical modeling and numerical
simulations. Food Processing: Advances in Non-Thermal Technologies
is aimed at graduate students, professionals in food engineering,
food technology, and biological systems engineering.
General
Imprint: |
Crc Press
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Country of origin: |
United Kingdom |
Release date: |
September 2023 |
First published: |
2021 |
Editors: |
Kshirod Kumar Dash
• Sourav Chakraborty
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Dimensions: |
234 x 156mm (L x W) |
Pages: |
256 |
ISBN-13: |
978-0-367-75615-4 |
Categories: |
Books
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LSN: |
0-367-75615-3 |
Barcode: |
9780367756154 |
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