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Food Processing: Advances in Thermal Technologies

Food Processing: Advances in Thermal Technologies

Hardcover

Technology & EngineeringChemistryGeneral Construction & Renovation

ISBN10: 0367337207
ISBN13: 9780367337209
Publisher: Crc Pr Inc
Published: Jun 28 2021
Pages: 222
Weight: 1.08
Height: 0.56 Width: 6.14 Depth: 9.21
Language: English

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.

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