The Handbook of Research on Food Processing and Preservation
Technologies is a rich 5-volume collection that illustrates 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.
Volume 3: Computer-Aided Food Processing and Quality Evaluation
Techniques of the multi-volume set reports on a number of
applications of computer-aided techniques for quality evaluation
and to secure food quality. The chapter authors present emerging
nonthermal approaches for food processing and preservation
including a detailed discussion on color measurement techniques,
RFID, 3D-food printing, potential of robotics, artificial
intelligence, terahertz spectroscopy imaging technique,
instrumentation techniques and transducers, food labeling as
marketing and quality assurance tool, detection of pesticides,
mathematical simulation of moisture sorption in food products,
numerical methods and modeling techniques, concept of phase change
materials, and dielectric properties of animal source foods. Other
volumes in the 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
Volume 5: Emerging Techniques for Food Processing, Quality, and
Safety Assurance Along with the other volumes, Handbook of Research
on Food Processing and Preservation Technologies provides an
abundance of valuable information and will be an excellent
reference for researchers, scientists, students, growers, traders,
processors, industries, and others.
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