Physicochemical Aspects of Food Engineering and Processing
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Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of…mehr

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Produktbeschreibung
Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
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Autorenporträt
Sakamon Devahastin is currently an associate professor in the Department of Food Engineering, King Mongkut's University of Technology Thonburi in Bangkok, Thailand. He has been working and conducting research on many aspects of drying and food processing for more than 10 years. These include development of novel dryers for heat-sensitive foods and biomaterials as well as study of effects of drying and other thermal processing on physicochemical quality of foods. Dr. Devahastin has served as a member of editorial boards of many international journals and is Associate Editor of Drying Technology (published by Taylor & Francis). He has so far published more than 65 papers in international journals and presented more than 35 presentations at various international conferences and has 7 book chapters and one edited book to his credit. Among many awards received, Dr. Devahastin has been awarded the Young Technologist Award from the Foundation for the Promotion of Science and Technology under the Patronage of H.M. the King of Thailand (2004) and the Young Scientist of Drying in Asia-Pacific Region Award (2007). Dr. Devahastin received his B.Eng. in chemical engineering from Kasetsart University in Bangkok, and his M.Eng. and Ph.D., both in chemical engineering, from McGill University in Montreal, Canada. He is a Professional Member of the Institute of Food Technologists (IFT).