Conventional and Advanced Food Processing Technologies

Front Cover
Suvendu Bhattacharya
John Wiley & Sons, Nov 17, 2014 - Technology & Engineering - 744 pages

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.

Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data.

Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

 

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Contents

List of Contributors
3
CONTENTS
33
Sheeting Shaping Flattening and Rolling
51
Extrusion Processing of Foods
75
CONTENTS
87
Kemal Aganovic
95
The Process of Gelling
99
Thermal Food Preservation Techniques Pasteurization
115
Refrigeration in Food Preservation and Processing
357
Biotransformation in Food Processing
387
Advanced Processes
411
Application of Microwave Technology in Food Preservation
437
Infrared in Food Preservation and Processing
471
Application of Radiowave Frequency in Food Processing
501
Application of Ultrasonics in Food Preservation and Processing
515
Membrane Processing
537

Extraction Processes
129
Baking
159
Frying of Foods
197
Process Engineering
221
Application of Supercritical
249
Flavouring and Coating Technologies for Preservation
267
Instantization and Agglomeration of Foods
313
Fortification and Impregnation Practices in Food Processing
337
Nanoparticles and Nanotechnology in Food
567
Current Status
595
Ozone Processing
617
Application of Pulsed Electric Fields in Food
645
Ohmic Heating
673
Intelligent Identification System for Poultry Portion Sorting
691
Index
705
Copyright

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About the author (2014)

Dr Suvendu Bhattacharya is the Chief Scientist in the Food Engineering Department at the Central Food Technological Research Institute, Mysore, India.

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