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Full Description
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.
Contents
Section I. Advanced analytical methods for estimating engineering properties of foods
1. Structural analysis of food materials
2. Rheological analysis of food materials
3. Thermal analysis of food materials
4. Chemical analysis of food materials
5. Spectral analysis of food materials
Section II. Emerging food processing technologies: Effects on microbiological, enzyme and physico-chemical characteristics
6. Pressure based processing technologies
7. Light based processing technologies
8. Sound based processing technologies
9. Electric and magnetic field based processing technologies
10. Heat based processing technologies
11. Minimal processing methods
Section III. Intelligent food processing systems
12. Machine learning techniques in food processing
13. Industrial food processing control systems
14. Computer vision and image processing methods in the food sector
15. Internet of Things and blockchain in food supply chain management
