Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods

Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods

Birwal, Preeti
Sharma, Monika
Goyal, Megh R.

Hardcover

Series: Innovations in Agricultural & Biological Engineering

Technology & EngineeringGeneral Science

ISBN10: 1771889829
ISBN13: 9781771889827
Publisher: Apple Academic Pr
Published: Nov 25 2021
Pages: 292
Weight: 1.38
Height: 0.75 Width: 6.14 Depth: 9.21
Language: English

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well.

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