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Full Description
The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place.
Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life.
With contributions from leading experts in the field, this book covers a wide range of topics, including Electrodialysis, Refractance Window Technology, Cold Plasma, Bio Speckle Laser Technique, Nanofluids, and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques, as well as case studies that demonstrate their practical applications.
In this book, readers will gain insights into the principles behind these emerging techniques, their advantages and limitations, and the practical applications in various food products. Whether you are a food scientist, engineer, or a food industry professional, this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.
Contents
1. Introduction to Emerging Technologies in Food Processing Sector. 2. Electrodialysis- A Novel Technology in the Food Industry. 3. Refractive Window Technology as a Promising Drying Technique in Food Industry. 4. Ozone Technology in Food Disinfection. 5. Bio-based Composites for Food Packaging. 6. Bio speckle laser Technique - A novel non-destructive approach for quality detection. 7. Cold plasma for decontamination of food. 8. Biomimicry - An Approach to Food Product and Technology Innovation. 9. Nanofluids in Thermal Processing of Foods. 10. Nanobiosensors for Detection of Food Contaminants.
