Advances in Food Processing Technology

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Jia, Jingdun (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Liu, Donghong (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Ma, Haile (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Food-Biotechnology.; Nutrition .; Agriculture.; Manufactures.; Chemical engineering.; Food Science.; Nutrition.; Manufacturing, Machines, Tools, Processes.; Industrial Chemistry/Chemical Engineering.
• Φυσική περιγραφή: IX, 251 p. 90 illus., 36 illus. in color. online resource.
• ISBN: 9789811364518
• DOI: 10.1007/978-981-13-6451-8

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. .