This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.
Author(s): N. Veena, Megh R. Goyal, Ritesh B. Watharkar
Series: Innovations in Agricultural & Biological Engineering
Publisher: CRC Press/Apple Academic Press
Year: 2023
Language: English
Pages: 356
City: Palm Bay
Cover
Half Title
Title Page
Copyright Page
Series Page
Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc.
About Senior-Editor-In-Chief
About the Editors
Table of Contents
Contributors
Abbreviations
Preface
Part I: Novel Methods for Foods Processing and Preservation
1. Ultrasound Processing of Foods and Food Products
2. Microwave Heating of Food Products
3. Potential of Nonthermal Technologies in the Food Industry
4. Thermophysical and Physicochemical Technologies for Drying of Food Products
5. Irradiation of Foods and Food Products
Part II: Alternate Methods in Food Processing
6. Mathematical Modeling in Food Processing
7. Structural Design of Foods Based on Laws of Physics
8. Applications of Biotechnological Approaches in the Food Industry: Review
9. Valorization of Agro-Industrial Wastes Using Fermentation Technology
Part III: Nutraceuticals and Encapsulation Methods in the Food Industry
10. Prospects of Citrus as a Nutraceutical Food
11. Potential of Functional Lipids: Production, Properties, and Applications
12. Encapsulation Technologies in The Food Industry
13. Technical Characteristics for Encapsulation in the Food Industry
Index
