Food Processing (eBook)

Recent Developments

Anilkumar G. Gaonkar (Herausgeber)

eBook Download: PDF

1995 | 1. Auflage
330 Seiten
Elsevier Science (Verlag)
978-0-08-053184-7 (ISBN)

Infos

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.

Inhalt

Cover 1
Contents 14
Foreword 8
Preface 10
Contributors 12
Chapter 1. Applications of NMR Imaging in Processing of Foods 16
Chapter 2. The Use of Nuclear Magnetic Resonance for On Line Process Control and Quality Assurance 38
Chapter 3. On-line Quality Control: Advances in Sensor Technology 52
Chapter 4. Ultrasonics in Food Processing 74
Chapter 5. New Methodology Using Synchrotron Radiation to Characterize Fast Events in Food Processing 86
Chapter 6. New Developments in Membrane Processing 102
Chapter 7. Applications of Microporous Glass Membranes: Membrane Emulsification 128
Chapter 8. Separation Processes for Biotechnology in the Food Industry 158
Chapter 9. Advances in High Pressure Food Processing Technology in Japan 200
Chapter 10. Recent Progress in Aseptic Processing of Food 212
Chapter 11. The Use of Ionizing Radiation in the Preservation of Food 224
Chapter 12. Emerging-Freezing Technologies 242
Chapter 13. Role of Extrusion in Food Processing 256
Chapter 14. Progress in Extraction Technology Related to Food Processing 284
Index 318

Produkt-Details

• Erscheint lt. Verlag: 13.10.1995
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Bauwesen
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Technik ► Umwelttechnik / Biotechnologie
• ISBN-10: 0-08-053184-9 / 0080531849
• ISBN-13: 978-0-08-053184-7 / 9780080531847