Non-thermal Food Engineering Operations

• Κύριος συγγραφέας: Ortega-Rivas, Enrique (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2012.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Biomedical engineering.; Food Science.; Biochemical Engineering.; Biomedical Engineering.

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) pur...

Πίνακας περιεχομένων:

• Part I. Introductory Aspects
• 1. Classification of Food Processing and Preservation Operations
• 2. Common Preliminary Operations: Cleaning, Sorting, Grading
• 3. Materials Handling in the Food Industry
• 4. Size Reduction
• 5. Size Enlargement
• 6. Mixing and Emulsification
• 7. Separation Techniques for Solids and Suspensions
• 8. Membrane Separations
• 9. Electromagnetic Radiation: Ultraviolet Energy Treatment
• 10. Ionizing Radiation: Irradiation
• 11. Ultrasound in Food Preservation
• 12. Pulsed Light Technology
• 13. High-Voltage Pulsed Electric Fields
• 14. Ultra-High Hydrostatic Pressure
• 15. Protective and Preserving Food Packaging
• 16. Other Methods.