Buch, Englisch, 274 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 386 g
Advances in Non-Thermal Technologies
Buch, Englisch, 274 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 386 g
ISBN: 978-0-367-75615-4
Verlag: CRC Press
Key features:
- Presents engineering focus on non-thermal food processing technologies.
- Discusses sub-classification for recent trends and relevant industry information/examples.
- Different current research-oriented results are included as a key parameter.
- Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.
- Includes mathematical modeling and numerical simulations.
Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.
Zielgruppe
Academic
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen
- Geisteswissenschaften Design Produktdesign, Industriedesign
Weitere Infos & Material
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