Non-thermal food engineering operations
This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties
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| Format: | Book |
| Language: | English |
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New York :
Springer ,
c2012
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| Series: | Food engineering series
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| Subjects: |
Table of Contents:
- 1. Classification of food processing and preservation operations
- 2. Common preliminary operations: cleaning, sorting, grading
- 3. Handling of materials in the food industry
- 4. Size reduction
- 5. Size enlargement
- 6. Mixing and emulsification
- 7. Separation techniques for solids and suspensions
- 8. Membrane separations
- 9. Electromagnetic radiation: ultraviolet energy treatment
- 10. Ionizing radiation: irradiation
- 11. Ultrasound in food preservation
- 12. Pulsed light technology
- 13. High-voltage pulsed electric fields
- 14. Ultrahigh hydrostatic pressure
- 15. Protective and preserving food packaging
- 16. Other methods