Jeyan Arthur Moses - Böcker

Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

Presents in-depth coverage of underlying drying mechanisms and commodity-wise applicationsCovers the latest techniques, including the applications of ICT, modeling, etc., with high emphasis on sustainability, focusing on the UN SDGsBrings detailed information on the current status of commercialization and upcoming projects under the 'more popular' name term refractance window drying

Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential.This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

Addresses the basic fundamental concepts and principles behind the design and fabrication of microfluidic devicesProvides practical guidance on how to analyze and test microfluidic devicesDiscusses the application of microfluidic technology for food processing and food safety analysisCovers major challenges and provides a futuristic overview of microfluidic applications for the food industryBrings applications, literature reviews, recent developments, methods, and case studies

With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this new 3-volume collection presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 1 presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also discusses novel methods of food quality evaluation and covers the fundamentals and new applications of nanotechnology in the food sector.The other volumes in the series are Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications, and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.

With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.

With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Volume 3 is an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computers and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected interesting concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology.The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications.

This new 3-volume collection, Emerging Technologies for the Food Industry, is a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.Over the years, the science of food processing has made tremendous advancements. With changing consumer preferences and the never-as-before focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this multi-volume set covers a range of aspects, starting from an introduction to food processing technology, emerging thermal and nonthermal processing technologies, ICT applications for the food industry, and concluding with future technologies.Volume 1: Fundamentals of Food Processing Technology presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing. It also introduces various unit operations in the food industry. This volume also discusses novel methods of food quality evaluation and covers the fundamentals of and increasing applications of nanotechnology in the food sector.The second volume in the set, Volume 2: Advances in Nonthermal Processing Technologies, focuses on the interesting field of nonthermal processing and its applications. This includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.Volume 3: ICT Applications and Future Trends in Food Processing is an exploration of the future of food processing, highlighting emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computer and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology.Together or as a set, this three-volume Emerging Technologies for the Food Industry provides a substantial contribution to the field of food processing. It is an excellent resource for students and young researchers in this booming field as well as for scientists, researchers, and faculty.