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introduction advanced food process engineering gnv64

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Introduction to Advanced Food Process Engineering Edited by Jatindra Kumar Sahu CRC Press | March 2014 | ISBN-10: 1439880719 | PDF | 717 pages | 15.2 mb Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed. About the Author Dr. Jatindra K. Sahu, is an associate professor in the Department of Agricultural Engineering in Assam University, India. His research focuses on developing or improving dairy and food processing technologies in the field of food process engineering. His major contributions to food industries include a continuous heat-acid coagulation unit for continuous production of soft cheese, a sandesh (an Indian milk sweet) production line, technology for bamboo shoot-based nugget production, technology for honey powder production, Light Emitting Diode (LED) based technology for non-thermal pasteurization of fruit juices, and more. CONTENTS Preface....vii Editor.....ix Contributors....xi Section I ADVANCES ININ FOO D PROCESS ENENGINEEINEEINEEINEERINING 1 Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications....3 2 Emerging Drying Technologies for Agricultural Products....31 3 Osmo-Concentration of Foods....79 4 Membrane Processing of Food Materials...109 5 High Hydrostatic Pressure Processing of Food Materials.....151 6 High-Voltage Pulsed Electric Field Processing of Foods.....187 7 Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields........211 8 Ultrasonic System for Food Processing.....227 9 CA and MA Storage of Fruits and Vegetables.....257 10 Innovation in Food Packaging....293 11 Nanotechnology in Food Processing.....315 12 Computational Fluid Dynamics in Food Processing.....343 Section II FOOD SAFETETY AND QUALITITY ASSESSMENTENTENT 13 Safety and Quality Management in Food Processing.....377 14 Biosensors for Food Safety......413 15 Machine Vision Systems for Food Quality Assessment.....447 16 Vibrational Spectroscopy for Food Processing.....483 17 Chemosensor (Electronic Nose) for Food Quality Evaluation....521 Section III WASTE AND BYPRODUCT MANAGEMENT ENT AND ENE ENERGY CONONSERVATIONTIONTIONTION 18 Waste Management in Food Processing.....559 19 Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and Byproducts.....595 20 Energy-Efficient Food Processing: Principles and Practices...631 NOTE If you have trouble in reading this book with Adobe reader, then try some other reader like Foxit, nitroPDF or Sumatra.

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