Food Processing (eBook, PDF)

Advances in Non-Thermal Technologies
Redaktion: Dash, Kshirod Kumar; Chakraborty, Sourav

• Format: PDF

Produktbeschreibung

This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies, with a focus on both fundamentals and on recent advances.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 274
• Erscheinungstermin: 27. Juni 2021
• Englisch
• ISBN-13: 9781000377682
• Artikelnr.: 61693873

Autorenporträt

Kshirod Kumar Dash, is currently working as Assistant Professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. Dr Dash has received his B. Tech degree in Agricultural Engineering from CAET Bhubaneswar, M. Tech and PhD in Food Process Engineering from IIT Kharagpur. He earned his post doctorate from the Department of Food Science and Technology Ohio state university, USA. He has published several research papers in peer reviewed journals and participated in various national and international conferences. He has successfully handled three funded research projects from different funding agencies. He has been associated with e-course development program of ePG Pathshala - Inflibnet, in the capacity of paper coordinator and content writer in the subject Food Technology. He teaches Transfer process in food engineering, Food process design and analysis, Mass transfer operations in food processing, and Research methodology. His present research thrust is in novel food processing technologies, food process modelling, heat and mass transfer in food processing, and drying technology. Sourav Chakraborty, Assistant professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. He has received his B. Tech degree in Agricultural Engineering from North Eastern Regional Institute of Science and Technology (NERIST), Itanagar, M. Tech in Food Engineering and Technology from Tezpur University, Assam, India. He has published research papers in different refereed journal in the areas of thermal food processing operations. He is currently involved in teaching of post-harvest technology, engineering properties of biological materials and agro-industries and byproduct utilization. His present research area includes different emerging technologies for food processing operations.

Inhaltsangabe

Chapter 1 High Pressure-Based Food-Processing Technologies for Food Safety
and Quality
Chapter 2 Application of Pulse Electric Fields in Food Processing
Chapter 3 Recent Advances in Ultrasound Processing of Food
Chapter 4 Osmotic Dehydration in Food Processing
Chapter 5 Pulsed Light Technology Applied in Food Processing
Chapter 6 Application of Membrane Technology in Food-Processing Industries
Chapter 7 Irradiation Technology for the Food Industry
Chapter 8 Cryogenic Freezing
Chapter 9 Nanofiltration: Principles, Process Modeling, and Applications
Chapter 10 Atmospheric Pressure Non-Thermal Plasma in Food Processing