Food Processing Advances in Thermal and Non-Thermal Technologies, Two Volume Set

• Main Authors: Kshirod Kumar Dash, Sourav Chakraborty
• Format: eBook
• Language: English
• Published: CRC Press 2021
• Edition: 1
• Subjects: Chemical Engineering; CHEMICALENGINEERINGnetBASE; CHEMLIBnetBASE; Food Engineering; FOODnetBASE; Industrial Chemistry; Processing; SCI-TECHnetBASE; STMnetBASE; Thermodynamics; non-thermal technologies; food quality; cryogenic freezing; food dehydration; pulse electric fields; biological products; pulsed light technology; product development; sterilization; food industry; thermal technologies; membrane technology; deep-fat frying; food processing; ultrasound processing; pasteurization processes; ohmic heating; rate kinetics; nanofiltration; food safety; osmotic dehydration; drying technology; agricultural processing; crystallization; fermentation; sensory characteristics; blanching treatments; evaporation; atmospheric pressure non-thermal plasma; extraction technology applications; irradiation technology

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion co...