Food Processing Advances in Thermal Technologies

• Main Authors: Dash, Kshirod Kumar, Chakraborty, Sourav
• Format: eBook
• Language: English
• Published: Milton CRC Press 2021; Taylor & Francis Group
• Edition: 1
• Subjects: Food industry and trade; Cellulose Nanocrystals; DFF; Nanoprocessing; Fried Food; Drying Rate; Heat Pump Drying; Dehydration; Decimal Reduction Time; Food processing technologies; Hot Air Drying; Ultrasound Assisted Extraction; Falling Film Evaporator; Fat Crystallization; Steam Blanching; Osmotic dehydration; Foam Mat Drying; Ohmic heating; Hot Water Blanching; Crystallization; Log CFU; EAE; Color Change Kinetics; Multiple Effect Evaporators; Fractional Conversion Model; Rate Kinetics; Evaporation; Forced Convection Solar Dryers; Pectin Methyl Esterase; Forced Circulation Evaporator; MAE; Sterlization; Metastable Zone Width; Thermal processing; Mathematical modeling; Moisture Content; Mathematical Expression
• ISBN: 9780367337209; 0367337207; 9780367695477; 0367695472
• DOI: 10.1201/9780429321481

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 cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.