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Introduction to Advanced Food Process Engineering (gnv64)

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Introduction to Advanced Food Process Engineering
Edited by Jatindra Kumar Sahu
CRC
Press | March 2014 | ISBN-10: 1439880719 | PDF | 717 pages | 15.2 mb
http://www.amazon.com/Introduction-Advanced-Food-Process-Engineering/dp/1439880719

Food materials are
processed prior to their consumption using different processing technologies that improve their shelf life and maintain
their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a
general reference on various aspects of processing, packaging, storage, and quality control and assessment systems,
describing the basic principles and major applications of emerging food processing technologies.
The book is
divided into three sections, systematically examining processes from different areas of food process engineering.
Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and
vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and
vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing.
Section II describes food safety and various non-destructive quality assessment systems using machine vision systems,
vibrational spectroscopy, biosensors, and chemosensors.
Section III explores waste management, by-product
utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter
contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

About the Author
Dr. Jatindra K. Sahu, is an associate professor in the Department of Agricultural Engineering in
Assam University, India. His research focuses on developing or improving dairy and food processing technologies in the
field of food process engineering. His major contributions to food industries include a continuous heat-acid coagulation
unit for continuous production of soft cheese, a sandesh (an Indian milk sweet) production line, technology for bamboo
shoot-based nugget production, technology for honey powder production, Light Emitting Diode (LED) based technology for
non-thermal pasteurization of fruit juices, and more.

CONTENTS
Preface....vii
Editor.....ix
Contributors....xi
Section I ADVANCES ININ FOO D PROCESS ENENGINEEINEEINEEINEERINING
1 Microwave and Radio
Frequency Heating of Food Products: Fundamentals, Modeling, and Applications....3
2 Emerging Drying Technologies
for Agricultural Products....31
3 Osmo-Concentration of Foods....79
4 Membrane Processing of Food
Materials...109
5 High Hydrostatic Pressure Processing of Food Materials.....151
6 High-Voltage Pulsed
Electric Field Processing of Foods.....187
7 Cold Pasteurization of Fruit Juices Using Pulsed Electric
Fields........211
8 Ultrasonic System for Food Processing.....227
9 CA and MA Storage of Fruits and
Vegetables.....257
10 Innovation in Food Packaging....293
11 Nanotechnology in Food Processing.....315
12
Computational Fluid Dynamics in Food Processing.....343
Section II FOOD SAFETETY AND QUALITITY ASSESSMENTENTENT
13 Safety and Quality Management in Food Processing.....377
14 Biosensors for Food Safety......413
15
Machine Vision Systems for Food Quality Assessment.....447
16 Vibrational Spectroscopy for Food
Processing.....483
17 Chemosensor (Electronic Nose) for Food Quality Evaluation....521
Section III WASTE AND
BYPRODUCT MANAGEMENT ENT AND ENE ENERGY CONONSERVATIONTIONTIONTION
18 Waste Management in Food
Processing.....559
19 Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes
and Byproducts.....595
20 Energy-Efficient Food Processing: Principles and Practices...631

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