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High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the...
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave...
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the...
Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include...
Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate...
With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it...
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