Food Processing : Recent Developments

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments. Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.

Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments. The aim of this book is to assemble information on new developments pertaining to selected food processing technologies. Food processing methods covered in this book include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. Intended for scientists/engineers/technologists in industries and government laboratories involved in food processing and food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from food science, food engineering, and agricultural engineering departments Cover.pdf 1 Foreword.pdf 2 Preface.pdf 4 Contributors.pdf 5 Table of Contents.pdf 7 Chapter1.pdf 8 Chapter2.pdf 30 Chapter3.pdf 44 Chapter4.pdf 65 Chapter5.pdf 77 Chapter6.pdf 92 Chapter7.pdf 117 Chapter8.pdf 147 Chapter9.pdf 189 Chapter10.pdf 200 Chapter11.pdf 211 Chapter12.pdf 229 Chapter13.pdf 243 Chapter14.pdf 271 Index.pdf 305