The Handbook of Research on Food Processing and Preservation
Technologies is a 5-volume collection that highlights various
design, development, and applications of novel and innovative
strategies for food processing and preservation. The roles and
applications of minimal processing techniques (such as ozone
treatment, vacuum drying, osmotic dehydration, dense phase carbon
dioxide treatment, pulsed electric field, and high-pressure
assisted freezing) are discussed, along with a wide range of other
applications. The handbook also explores some exciting
computer-aided techniques emerging in the food processing sector,
such as robotics, radio frequency identification (RFID),
three-dimensional food printing, artificial intelligence, etc. Some
emphasis has also been given on nondestructive quality evaluation
techniques (such as image processing, terahertz spectroscopy
imaging technique, near infrared, Fourier transform infrared
spectroscopy technique, etc.) for food quality and safety
evaluation. The significant roles of food properties in the design
of specific foods and edible films have been elucidated as well.
The first volume in this set, Volume 1: Nonthermal and Innovative
Food Processing Methods, provides a detailed discussion of many
nonthermal food process techniques. These include high-pressure
processing, ultraviolet light technology, microwave-assisted
extraction, high pressure assisted freezing, microencapsulation,
dense phase carbon dioxide aided preservation, to name a few.
Volume 2: Nonthermal Food Preservation and Novel Processing
Strategies introduces several new food processing and preservation
technologies that have been investigated by researchers and which
have the potential to increase shelf life and preserve the quality
of foods. It focuses on nonthermal techniques such as high-pressure
processing, ultrasonication of foods, microwave vacuum dehydration,
thermoelectric refrigeration technology, advanced methods of
encapsulation, ozonation, electrospinning, and mechanical expellers
for dairy, food, and agricultural processing. Volume 3:
Computer-Aided Food Processing and Quality Evaluation Techniques
presents a number of exciting applications of computer-aided
techniques for quality evaluation and secure food quality. The
chapter authors present emerging nonthermal approaches for food
processing and preservation including detailed discussions on color
measurement techniques, RFID, 3D-food printing, potential of
robotics, artificial intelligence, terahertz spectroscopy imaging
technique, instrumentation techniques and transducers, and more.
Volume 4: Design and Development of Specific Foods, Packaging
Systems, and Food Safety presents new research on health food
formulation, advanced packaging systems, and toxicological studies
for food safety. This book covers in detail the design of
functional foods for beneficial gut microflora and microbiota;
composite probiotic dairy products; encapsulation technology for
development of specific foods; edible, biodegradable, and
alternative food packaging technologies; ozonation in surface
modification of food packaging polymers; characterization
applications and safety aspects of nanomaterials used in food and
dairy industry; and more. Volume 5: Emerging Techniques for Food
Processing, Quality, and Safety Assurance discusses various
emerging techniques for food preservation, formulation, and
nondestructive quality evaluation techniques. Each chapter covers
major aspects pertaining to principles, design, and applications of
various food processing and nondestructive quality evaluation
techniques, such low-temperature-based ultrasonic drying, hypobaric
processing, viability of high-pressure technology, pulsed electric
fields in food preservation, green nanotechnology, advanced methods
of encapsulation, the use of robotic engineering for quality and
safety, and more. Together, the 5 volumes of the Handbook of
Research on Food Processing and Preservation Technologies will
prove to be valuable resource for researchers, scientists,
students, growers, traders, processors, and others in the food
processing industry.
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