Ayon Tarafdar,
Ashok Pandey,
Ranjna Sirohi,
Carlos Ricardo Soccol,
Claude-Gilles Dussap
e.a.
Current Developments in Biotechnology and Bioengineering
Advances in Food Engineering
Paperback Engels 2022 9780323911580Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.
Specificaties
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Inhoudsopgave
<p>Section I. Advanced analytical methods for estimating engineering properties of foods<br>1. Structural analysis of food materials<br>2. Rheological analysis of food materials<br>3. Thermal analysis of food materials<br>4. Chemical analysis of food materials<br>5. Spectral analysis of food materials</p> <p>Section II. Emerging food processing technologies: Effects on microbiological, enzyme and physico-chemical characteristics<br>6. Pressure based processing technologies<br>7. Light based processing technologies<br>8. Sound based processing technologies<br>9. Electric and magnetic field based processing technologies<br>10. Heat based processing technologies<br>11. Minimal processing methods</p> <p>Section III. Intelligent food processing systems<br>12. Machine learning techniques in food processing<br>13. Industrial food processing control systems<br>14. Computer vision and image processing methods in the food sector<br>15. Internet of Things and blockchain in food supply chain management</p>
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