Innovative Food Processing Technologies 3 Volumes (2021, Elsevier) Kasiviswanathan Muthukumarappan

Innovative Food Processing Technologies 3 Volumes (2021, Elsevier) – Ebook Instant Download/Delivery ISBN(s): 0081005965

Product details:

• ISBN-10 ‏ : ‎ 012815781X
• ISBN-13 ‏ : ‎ 978-0128157817
• Author: Kasiviswanathan Muthukumarappan, Kai Knoerzer

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers.

The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies.

Table contents:

1. High Pressure Processing (High Hydrostatic Pressure Processing)

2. Pulsed Electric (and possibly Pulsed Magnetic) Field Processing

3. Ultrasound and Megasonics Processing

4. Hydrodynamic Pressure Processing (including high pressure homogenization and shockwave processing)

5. Advances in (conventional) food processing technologies

6. Cool Plasma Processing

7. Irradiation with Ionizing Radiation

8. Microwave, Radiofrequency and Ohmic Processing

9. Ultraviolet Light Processing

10. Infrared Processing

11. Super and subcritical fluid processing

12. Innovations in Food Nanotechnology

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