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Food Processing Technologies (Hardback, Sangeeta, Patil Rajvardhan Kiran, Nikita Mishra, Rupender Kaur, Suneetha T B, Sheetanshu Gupta & Wajid Hasan)
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Country Of Origin : India
This book is designed to be your comprehensive resource through the world of food processing, offering clear explanations and practical insights for both beginners and enthusiasts.
In the first part of the book, we will explore the basics of mixing and homogenization. We will delve into the various types of mixers used for solids, liquids, and pastes, and examine the process of emulsification, which keeps salad dressings smooth and creamy.
Next, the book delves into theworld of dehydration technologies, where readers will learn about osmotic dehydration, a process that removes water from foods using osmotic pressure, as well as other methods such as freeze-drying and foam mat drying. These techniques not only help preserve the freshness of foods but also retain their flavor and nutrients.
In the third part of the bookdelves into non-thermal processing techniques.
In the first part of the book, we will explore the basics of mixing and homogenization. We will delve into the various types of mixers used for solids, liquids, and pastes, and examine the process of emulsification, which keeps salad dressings smooth and creamy.
Next, the book delves into theworld of dehydration technologies, where readers will learn about osmotic dehydration, a process that removes water from foods using osmotic pressure, as well as other methods such as freeze-drying and foam mat drying. These techniques not only help preserve the freshness of foods but also retain their flavor and nutrients.
In the third part of the bookdelves into non-thermal processing techniques.
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Additional Information
PrefaceUnit I. 1Mixing and Homogenization,Principles of Solid and Liquid Mixing Types of Mixers for Solids, Liquid and Pastes Homogenization,Emulsification: Principles and Equipment,Unit I.I.Novel Dehydration Technologies, Osmotic Dehydration, Foam Mat Drying, Puff Drying,Freeze Drying, Microwave Drying, Dehumidified Air Drying, Extrusion: Theory, Equipment, ApplicationsUnit I.I.I.Non-thermal ProcessingPrinciples and Equipment Involved in Ohmic Heating, Principles of Pulsed ,Electric Field (PEF) Preservation, Principles of Hydrostatic Pressure Techniques, Principles of Ultrasonic Technology, Irradiation, Nanotechnology in Food ProcessingUnit I.VDistillation, Principle of Crystallization, Phase Equilibria, Multistage Calculations,Leaching, Principles and Equipment,Solvent Extraction, Supercritical Fluid Extraction, Principles of Near-Critical Fluid Extraction,Equipment for Near-Critical Fluid Extraction,,Advanced Methods for Extraction of Food Components and Aroma RecoveryUnit VFood Plant Hygiene, Cleaning of Food Plant, Sterilizing in Food Plants, Waste Disposal Methods in Food Plant, Food Processing Plant Utilities,Steam Requirements in Food processing, HACCP in Food Processing Industries -
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