Introduction to Advanced Food Process Engineering (PDF)
(Sprache: Englisch)
This book provides a general reference on various aspects of food processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. It is divided into...
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This book provides a general reference on various aspects of food processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. It is divided into three sections, systemically examining advanced processes from different areas of food process engineering. The book describes a wide range of food processing technologies, examines food safety and quality assessment, and explores waste management, byproduct utilization, and energy conservation in the food processing industry.
Autoren-Porträt
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.
Bibliographische Angaben
- 2014, 1. Auflage, 717 Seiten, Englisch
- Herausgegeben: Jatindra Kumar Sahu
- Verlag: Taylor & Francis
- ISBN-10: 1439880727
- ISBN-13: 9781439880722
- Erscheinungsdatum: 24.03.2014
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