The Handbook of Research on Food Processing and Preservation
Technologies covers a vast abundance of information on 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
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.
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
methods, such as low temperature-based-ultrasonic drying of foods,
hypobaric processing of foods, viability of high-pressure
technology, application of pulsed electric fields in food
preservation, green nanotechnology for food processing and
preservation, advanced methods of encapsulation, basics and methods
of food authentication, imaging techniques for quality inspection
of spices and nuts, FTIR coupled with chemometrics for food quality
and safety, and the use of robotic engineering for quality and
safety. Other volumes in the 5-volume set include: Volume 1:
Nonthermal and Innovative Food Processing Methods Volume 2:
Nonthermal Food Preservation and Novel Processing Strategies Volume
3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 4: Design and Development of Specific Foods, Packaging
Systems, and Food Safety Together with the other volumes in the
set, the Handbook of Research on Food Processing and Preservation
Technologies will be a valuable resource for researchers,
scientists, students, growers, traders, processors, industries, and
others.
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