Packed with case studies and problem calculations, Handbook of Food
Processing: Food Preservation presents the information necessary to
design food processing operations and goes on to describe the
equipment needed to carry them out in detail. The book covers every
step in the sequence of converting raw material to the final
product. It also discusses the most common food engineering unit
operations and food preservation processes, such as blanching,
pasteurization, chilling, and freezing to aseptic packaging,
non-thermal food processing, and the use of biosensors. Highlights
Include Case study on the effect of blanching conditions on
sulforaphane content in purple and roman cauliflower (brassica
oleracea l. Var. Botrytis) Principles of thermal processing
described along with thermal process calculations Case study on
microwave preservation of fruit-based products: application to
kiwifruit puree Principles and applications of Ohmic heating
Advances in food additives and contaminants Use of edible films and
coatings in fresh fruits and vegetables preservation The book
provides information regarding the common food preservation methods
such as blanching, thermal processing of foods, canning,
extrusion-cooking, drying or dehydration of foods, chilling, and
freezing. It also describes the principles and applications of new
thermal and non-thermal food processing technologies, i.e.,
microwave heating, ohmic heating, high pressure (HP) processing,
pulsed electric field (PEF) processing, magnetic fields,
ultrasound, use of edible films and coatings, food
packaging-aseptic packaging, and modified atmosphere, biosensor and
ozone applications. The book helps you keep up with diverse
consumer demands and rapidly developing markets.
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