Nantawan Therdthai – författare
Non-thermal Food Processing Operations
Unit Operations and Processing Equipment in the Food Industry
2 494 kr
Skickas inom 7-10 vardagar
Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, "Ozonation operations ", "Plasma processing operations�, "Irradiation operations�, "Pulsed electric fields processing operations�, "High pressure processing operations�, and "Radio frequency processing operations�, all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations.
Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.
Thoroughly explores new opportunities in food processing through non-thermal processes Helps readers better understand equipment in non-thermal unit operations Clarifies different non-thermal processing facilities and equipment for various types of food products
Modeling of Unit Operations in the Food Industry
Unit Operations and Processing Equipment in the Food Industry
1 887 kr
Kommande
Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.
Brings novel applications of modelling operations in food industriesHelps to improve the quality and safety of food products with modelling processesExplores different alternatives in food processing through modelling processes and operations