Thermal Food Engineering Operations Presenting cutting-edge
information on new and emerging food engineering processes, Thermal
Food Engineering Operations, the first volume in the new series,
"Bioprocessing in Food Science," is an essential reference on the
modeling, quality, safety, and technologies associated with food
processing operations today. As the demand for healthy food
increases in the current global scenario, manufacturers are
searching for new possibilities for occupying a greater share in
the rapidly changing food market. Compiled reports and updated
knowledge on thermal processing of food products are imperative for
commercial enterprises and manufacturing units. In the current
scenario, academia, researchers, and food industries are working in
a scattered manner and different technologies developed at each
level are not compiled to implement for the benefits of different
stakeholders. However, advancements in bioprocesses are required at
all levels for the betterment of food industries and consumers.
This series of groundbreaking edited volumes will be a
comprehensive compilation of all the research that has been carried
out so far, their practical applications, and the future scope of
research and development in the food bioprocessing industry. This
first volume includes all the conventional and novel thermal
technologies based on conduction, convection, and radiation
principles and covers the basics of microbial inactivation with
heat treatments, aseptic processing, retorting, drying,
dehydration, combined high-pressure thermal treatments, and safety
and quality concerns in food processing. Before studying the novel
non-thermal processes and the concept of minimal processing,
comprehensive knowledge about the conventional thermal technologies
is desired along with benefits, constraints, equipment, and
implementation of these technologies. Whether for the engineer,
scientist, or student, this series is a must-have for any library.
This outstanding new volume: Discusses food safety and quality and
thermal processing, laying the groundwork for further study and
research Provides case studies of solid-liquid and supercritical
fluid extraction Explores pasteurization, ohmic heating,
irradiation, and more Presents cutting-edge information on new and
emerging food engineering processes Audience: Process and chemical
engineers, chemists, engineers in other disciplines, managers,
researchers, scientists, students, and teachers working in the
field of food engineering and processing
General
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