(Innovations in Agricultural & Biological Engineering), by Megh R. Goyal, Santosh K. Mishra, Preeti Birwal
Food Processing and Preservation
Technology: Advances, Methods, and Applications confronts the
challenges of food preservation by providing new research and
information on the use of novel processing and preservation
technologies during production, processing, and transportation in the
food industry for the improvement of shelf life and the safety of
foods.
The book is organized in two
main parts. The first section focuses on novel and nonthermal
processing of food and food products. It looks at dielectric heating
and ohmic heating as well as three-dimensional printing of foods and
ozonization of food products.
Part
two delves into process interventions for food processing and
preservations, discussing the applications of diverse novel food
processing. The authors discuss drying technologies, advances in food
fermentation technologies, mechanization of traditional indigenous
products for preservation of food and safety, and different properties
and concepts of bakery products.
Key features:
- Examines different properties and attributes of some bakery foods, etc.
- Elucidates
on novel nonthermal processing techniques and their mechanisms of
actions for minimal loss of food nutrients and for food safety
- Discusses a variety of modern technologies that aim to reduce the spoilage of food products
- This
volume presents valuable research on food processing, quality control,
and safety measures for food products by means of novel processing and
preservation technologies during production, processing, and
transportation in the food industry.
